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Nordic Catch

Salmon Fillet, Sushi Grade from Iceland (6.3 LBS)

Name: Salmon Fillet, Sushi Grade from Iceland (6.3 LBS)
Brand: Nordic Catch
SKU: VAC1001WF
Price: 239.0 USD
Availability: InStock
Rating: 4.9 (433 reviews)

Salmon Fillet, Sushi Grade from Iceland (6.3 LBS)

A massive whole Icelandic salmon fillet (6+ lbs) featuring the same premium sushi-grade Atlantic salmon that Nordic Catch customers know and love—now offered in a full fillet perfect for grilling, entertaining, and large gatherings.

$239.00

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Shipping calculated at checkout.

Quantity

Nordic Catch Exclusive

Nordic Catch is the direct importer of Icelandic seafood
Airtight seal to protect in freezer up to 6 months
Shipped and delivered perfectly frozen

Full product description

A Whole Fillet Built for Hosting

This is not a small portion cut.

Our full Icelandic salmon fillet is trimmed D-style, skin-on, and fully deboned, making it ready for:

Large family meals

Backyard grilling

Sushi and sashimi preparation

Catering and entertaining

At over 6 pounds, it becomes the centerpiece of any seafood spread.

The Same Icelandic Salmon Our Customers Love

This fillet is sourced from the same premium Icelandic Atlantic salmon used in our top-selling salmon portions.

Raised in Iceland’s cold North Atlantic waters, the salmon is known for:

Clean, refined flavor

Balanced fat composition

Firm yet tender texture

Consistent quality

It performs beautifully both raw and cooked.

What Is a D-Trim Salmon Fillet?

A D-trim fillet removes the belly fat and excess trim, leaving the most consistent and versatile portion of the fish.

Benefits include:

More uniform thickness

Cleaner presentation

Easier slicing for sushi or portions

Ideal for grilling or roasting whole

Flavor & Texture Profile

Clean, fresh flavor

Buttery richness

Firm yet silky texture

Balanced fat throughout the fillet

This salmon is versatile enough for both raw preparations and high-heat cooking.

Perfect For

Backyard grilling

Sushi and sashimi parties

Holiday entertaining

Meal prepping multiple portions

Catering and large gatherings

A whole fillet allows you to portion the fish exactly how you like.

How to Cook

This fillet performs exceptionally well when cooked whole.

Popular methods include:

Grilling the entire fillet skin-side down

Oven roasting on a sheet pan

Breaking into sashimi or sushi cuts

Portioning into individual steaks

Keep seasoning simple—salt, citrus, herbs, or olive oil allow the salmon’s natural flavor to shine.

Product Details

Product: Whole Salmon Fillet

Species: Atlantic Salmon

Origin: Iceland

Trim: D-Trim

Skin: Skin-on

Bones: Fully deboned

Weight: avg 6.3 lbs (please allow +/- 0.5lbs variance from listed weight)

Condition: Usually frozen, but can ship fresh by special request

Packaging: Vacuum sealed

Storage Instructions

Keep frozen

Thaw slowly under refrigeration

Consume within a 1 day once thawed

View full details

Salmon Butchery Guide: How to Portion a Whole Fillet

Step 1: Identify the Sections of the Fillet
A whole salmon fillet naturally contains three primary sections:
1. Tail Section
Lean and slightly firmer. Ideal for grilling or pan-searing.
2. Center Cut
The thickest and most balanced part of the fish. Perfect for sushi, sashimi, or premium portions.
3. Head-End Section
Richer and slightly fattier. Excellent for roasting, broiling, or grilling.
Step 2: Portion the Fillet
Using a sharp knife, cut across the fillet to create portions.
Typical portion sizes:
- 5–7 oz portions → restaurant-style servings
- 10–12 oz portions → generous main courses
- Large sections → perfect for grilling whole
A 6+ lb fillet can produce 10–15 servings depending on cut size.
Step 3: Preparing Salmon for Sushi
If preparing sushi or sashimi:
1. Use the center section of the fillet
2. Trim away any darker muscle if desired
3. Slice against the grain into thin pieces
The center cut delivers the best texture and fat balance for raw preparations.
Step 4: Cooking the Fillet Whole
For entertaining, many chefs cook the entire fillet.
Grilling Method
1. Lightly oil the skin side
2. Season simply with salt and citrus
3. Place skin-side down on medium heat
4. Cook until the flesh turns opaque and flakes easily
Cooking the fillet whole keeps the fish incredibly moist and makes for an impressive presentation.
Step 5: Storage Tips
After portioning:
- Wrap individual portions tightly
- Refrigerate for short-term use
- Freeze unused portions for later meals
Salmon freezes exceptionally well when vacuum sealed.
Pro Tip from Nordic Catch
The center cut of the fillet is prized for sushi and sashimi due to its balance of fat and texture. Many customers reserve this section for raw preparations while using the remaining portions for grilling or roasting.

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FAQ - Whole Fish Fillets

What is a whole fish fillet?

A whole fish fillet is one full side of the fish that has been removed from the backbone. It typically includes the entire length of the fish from head-end to tail and may be trimmed for consistency.

Whole fillets offer flexibility for portioning, grilling, roasting, or preparing sushi and sashimi.

Are the fillets deboned?

Most whole fillets offered by Nordic Catch are pin-bone removed, meaning the small bones running along the center of the fillet have already been extracted.

However, because fish are natural products, occasionally a small bone may remain.

What does skin-on mean?

Skin-on fillets include the natural skin of the fish, which helps:

Protect the flesh during cooking
Improve flavor and moisture retention
Allow for crispy skin when seared or grilled

The skin can easily be removed before or after cooking if preferred.

How many people does a whole fillet serve?

Serving size depends on portion size and the type of fish.

Typical guidelines:

6–8 oz portions → standard restaurant serving
10–12 oz portions → generous entrée

A large fillet can usually serve 8–15 people depending on the species and weight.

Can whole fillets be used for sushi or sashimi?

Many premium fish species are suitable for sushi preparation when handled properly.

The center portion of the fillet typically offers the best balance of texture and fat for raw preparations.

Always keep fish properly refrigerated and follow safe handling practices.

How should I cook a whole fish fillet?

Whole fillets are extremely versatile and can be prepared in several ways:

Popular methods include:

Grilling the entire fillet skin-side down
Oven roasting on a sheet pan
Pan-searing individual portions
Breaking down into steaks or sushi cuts

Cooking the fillet whole is especially popular for entertaining.

Should I portion the fillet before cooking?

You can cook the fillet whole or portion it first, depending on your preference.

Cooking the entire fillet keeps the fish very moist and creates an impressive presentation, while portioning allows for easier serving and faster cooking.