Whole fish

the full, fabulous fish

A world of possibilities

With a whole Patagonia King Salmon, any otherworldly culinary experience is within your reach. From tried-and-tested classics to bold, experimental dishes – raw, roasted, steamed or grilled, its superior quality is a treat to work with and a joy to experience. It’s the pinnacle of salmon, available either dressed head on or headed & gutted.

Preparation tip(s)

Salted Patagonia King Salmon, Shiogama style

Cooking the whole fish encased in salt will draw rich, vibrant flavors deep into its flesh. Beat plenty of egg white until stiff and add 2 kg of salt, rosemary and thyme. Roll out aluminum foil on a baking tray; enough to wrap the fish. Spread the mixture over the foil, place the fish on top and wrap it – making sure the layer of salt covers the whole fish. Cook for an hour in the oven at 220 °C. Break and discard the salt, remove the skin, slice, serve and savor!

Other products

Fillets

Vivid color interlaced with fine lines of succulent fat.

more information

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