Faroe Island sushi-grade salmon whole side — a stunning centerpiece for the holiday table, the board, or the cure.

Each whole side is a full Faroe Island salmon fillet — skin-on, pinbone-free, and ready to use. At 3.5–4 lb, this is the cut for entertaining. Cured as gravlax, sliced raw for a platter, or roasted whole at low heat, this is a format built for a crowd.

Rich, buttery, and deeply colored — the same Faroe Island quality as the individual portions, in a format that makes an impression.

For gravlax: coat with equal parts salt and sugar plus fresh dill, wrap tightly, refrigerate 48 hours. For roasting: place skin-down at 275°F with lemon and herbs for 25–30 minutes until just set. Serve sliced across the grain with crème fraîche and capers.

Pairs Well With: Crème Fraîche · Capers · Cucumber · Dill · Lemon · Everything Bagel Seasoning