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Salmón salvaje de Alaska desnudo


Capturado cada verano por la comunidad nativa de Kotzebue, en Alaska.
Las gélidas aguas del Círculo Polar Ártico proporcionan al salmón un sabor profundamente rico y una textura delicada.

PORCIONES: (3) 5+ oz. Porciones de primera calidad (con piel)
CERTIFICACIÓN: Certificado MSC de sostenibilidad (más información)
MÉTODO: Capturado de forma sostenible en las aguas del Círculo Polar Ártico. Congelado en pocas horas para mantener la máxima frescura, textura y sabor.
DESTACADO PARA LA SALUD: Excelente fuente de vitamina D (70% VD) y cargado de Omega 3 saludable para el corazón
Certificado como saludable para el corazón por la Asociación Americana del Corazón


True to our name, Naked is nothing but the finest quality seafood sourced naturally from local communities around the globe. Seafood Near Me Connecticut

  • Certified Heart Healthy by the American Heart Association | Seafood Near Me Connecticut
  • NO Chemicals, NO Antibiotics, NO Preservatives, and NO Additives.
  • Certified Sustainable by MSC (learn more)
  • We Flash Freeze at -160°F within hours of catch
  • State of the art freezing technology effectively locks in maximum flavor, texture, and freshness until you are ready to cook it.

Our naked wild Alaskan salmon is available in New England (Massachusetts, Connecticut, Rhode Island, etc.), the East Coast (New York, Florida, etc.), the West Coast (California, Washington, etc.), and across the USA! Seafood Near Me | Seafood Wholesalers New England

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Slow Roasted Wild Salmon
with Rosemary & Lemon Scented Olive Oil

(3) Naked Wild Salmon Portions, thaw and pat dry

  • ½ cup – Extra virgin olive oil
  • 1 tbl – Fresh garlic, finely chopped
  • 8 each – Fresh rosemary sprigs, about 3 inches long
  • 2 each – Whole lemons, sliced into (12) thin ¼ in. slices


  • Pre-heat oven to 275°F.
  • In a bowl, combine the garlic and olive oil.
  • Season with salt and pepper.
  • Brush a 9 x 11″ baking dish with the garlic oil.
  • Arrange each salmon portion on top of 2 lemon slices.
  • Top each with oiled rosemary sprigs.
  • Top the rosemary sprigs with 2 more lemon slices.
  • Pour remaining garlic oil over the salmon portions.

Slow roast for 20-25 minutes, until salmon flakes easily. Discard lemon and rosemary and serve with pan juices