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Bruce Gore’s technique of deep-freezing the salmon right after catching it preserves the Alaskan salmon at its peak freshness. This results in tender, high-quality salmon throughout the year.
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Bruce Gore's technique of deep-freezing the salmon right after catching it preserves the Alaskan salmon at its peak freshness. This results in tender, high-quality salmon throughout the year.
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Japanese scallops are more flavourful and sweeter compared to scallops from other locations.
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Our seafood products are frozen to retain their freshness for longer. We recommend defrosting and cooking Japanese scallops within 3 months.
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