Extracted from the most fleshy part of the smoked salmon, the salmon heart has a creamy, melt-in-the-mouth texture.
It doesn't get more tender! The center-cut of salmon fillet is traditionally called Imperial as per its incredible tenderness no one can resist!
Cooking tip : salmon tartare, or simply sliced in sashimi and enjoyed with some blinis and Caviar!
450 gr to 500 gr