Whole Faroe Island salmon — head-on, gutted, farmed in the pure open waters of the Faroe Islands.

Farmed in the sub-Arctic fjords of the Faroe Islands, these whole fish arrive head-on and gutted — the format favored by chefs who want full control over butchering, presentation, and yield. Cooking whole keeps the flesh moist and delivers the deepest expression of the fish’s natural fat and flavor.

Naturally rich and buttery from cold-water fjord farming. Cooking whole concentrates flavor and preserves moisture in a way that fillets simply can’t match.

Score the skin 3 times on each side and stuff the cavity with lemon slices, garlic, and fresh herbs. Roast at 400°F for 12–15 minutes per pound until the thickest part reaches 130°F. Rest 5 minutes before serving whole at the table.

Pairs Well With: Fennel · Preserved Lemon · Herb Butter · Capers · White Wine