SALMON KING
Classic Fish Combo
Classic Fish Combo
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Salmon Back Loin + Salmon Belly + Kingfish + Bluefin Tuna Belly
Our premium sashimi-grade Salmon Back, Salmon Belly, Kingfish + Bluefin Tuna Belly bring together four carefully selected cuts inspired by the flavours and textures of classic Japanese sashimi.
This signature combination balances the clean, delicate texture of salmon back, the richness of salmon belly, the firm, crisp bite of Kingfish yellowtail, and the luxurious, melt-in-the-mouth texture of bluefin tuna belly. Together, they create a beautifully balanced selection of rich, delicate and refreshing flavours — a true Japanese-style classic sashimi experience.
All cuts are suitable for sashimi, crudo, ceviche, sushi and seafood platters, or can be lightly seared to enhance their natural flavours.
As natural seafood, size, shape, colour, marbling and fat distribution may vary between individual pieces. Some liquid release during thawing is also completely normal and does not affect quality or freshness. For best results, gently pat dry before serving or cooking.
Each component is individually vacuum sealed for freshness, hygiene and convenient storage.
Salmon Nutritional Information / (Per 100g Raw Meat)
- Energy: 1174 kJ / 281 kcal
- Fat: 13.9g
- Carbohydrates: 1.5g
- Fibre: 0.2g
- Protein: 20g
- Salt: 0.1g
- Omega-3: 2.8g
Kingfish Nutritional Information / (Per 100g Raw Meat)
- Energy: 840 kJ / 200 kcal
- Fat: 13g
- Carbohydrates: 0g
- Fibre: 0g
- Protein: 21g
- Salt: 0.1g
- Omega-3: 1.8g
Bluefin Tuna Nutritional Information / (Per 100g Raw Meat)
- Energy: 1250 kJ / 300 kcal
- Fat: 25g
- Carbohydrates: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.1g
- Omega-3: 2.5g
About Shipping
About Shipping
All orders are shipped frozen via UPS or FedEx next-day delivery to maintain peak freshness. To prepare, defrost naturally at 0–4°C. A small amount of moisture loss is normal—simply pat dry with a kitchen towel before consumption. Any unused portions should be kept frozen, and once opened, should be consumed within 24 hours.
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