Lemon, Pepper & Dill Marinated NZ King Salmon Skin ON (180g x2, Chilled)

Wild-caught salmon have a higher rate of parasitic infection because they consume a natural diet of smaller, infected prey. Farmed salmon have a much lower risk because they are raised on strictly controlled, processed feed.

Parasites only pose a health risk if the salmon is eaten raw or undercooked. To safely eat salmon raw (as sashimi or sushi), it must be flash-frozen to specific temperatures to kill any parasites.

The Fishwives sources premium salmon from carefully selected producers in New Zealand, Canada, Chile and Alaska. Every producer is chosen for exceptional quality, responsible farming or sustainable fishing practices, and strict cold-chain handling from harvest to delivery.

For the best flavour and texture, thaw frozen salmon overnight in the refrigerator while keeping it in its original packaging or in a covered container. This slow thawing method helps preserve the salmon's natural moisture and quality.

If you need to thaw it more quickly, place the sealed salmon in a bowl of cold water for 30–60 minutes, changing the water every 30 minutes until fully thawed. Never thaw salmon at room temperature or in warm water, as this can encourage bacterial growth and affect food safety.

Once thawed, keep the salmon refrigerated and cook it within 24 hours. Do not refreeze salmon after it has been completely thawed unless it has been cooked.

Yes. Salmon is naturally rich in Omega-3 fatty acids, premium protein, Vitamin D, Vitamin B12 and Selenium, making it one of the healthiest seafood choices for everyday meals.

Salmon pairs beautifully with asparagus, broccolini, potatoes, mushrooms, carrots, zucchini, spinach, green beans, brussel sprouts and fresh salads. Its rich flavour also complements citrus, herbs and roasted vegetables.