Ben M.
Made these with our kids and it’s so easy! Will add avocado next time!
Ricky A.
I discovered Loch Duart salmon through Four Star Seafood, along with the Mount Lassen rainbow trout, both of which are outstanding and perfect for sashimi lovers!
I created the dish featured in the photo using the Loch Duart salmon! As they say, the ingredients are the stars of the dish, and this fish headlines the grand marquee. My ability to make such yummy recipes stems from the fact that I have access to the best of the best -- fish from Four Star Seafood!
Yuko H.
Simply marinated with koji and bake with yuzukosho sauce. Fantastic!
Dave B.
We're seasonal; moving into summer we want to try each salmon again. Ora King and Loch Duart are wonderful, but so are they all.
We like to vacuum seal salmon for two with 0.6% salt, then thaw before we sous vide 30-40 minutes at 124 F. Our corgie / border collie cross is partial to bits of skin in her dinner, so we eat salmon often enough to keep up, typically with asparagus.
124 F is melt-in-your-mouth tender. Thomas Keller is famous for preparing lobster at a similar doneness, and diners often return it. So, a matter of taste...
vanessa l.
I ordered 2 packs. Both delicious! however, the second pack was closer to the tail end and flatter, so it did not make for beautiful sashimi presentation. I usually specify "no end pieces" and get the thicker cuts that are perfect for sashimi. I will always add that comment in from now on!
Ricky A.
I've been doing business with Four Star from whom I source all my fish, for more than a year--why?
The team is super responsive, especially Jeffrey. Anytime I add a special request, like removing skin/pins, it gets done! And the fish is of superior quality.
I use the fish for sashimi as well as confit, which means the fish is served raw -- therefore it must be of excellent quality, as in sashimi grade. Whenever I serve it, guests always comment on how amazing the fish is. The Loch Duart salmon and the Mt Lassen Rainbow trout are my two favorites!
If you don't already source all your seafood needs from them, you should absolutely give it a go, I promise you, you will be thrilled!
Galina P.
The salmon was excellent - mild flavor and great texture. We used it for sashimi, and it was great
Vicki W.
Poached beautifully! Very moist and tasty!
Betty L.
We made sushi rolls with this, so fresh and delicious!
Delphine M.
Thanks to its sushi grade, I was able to cook our salmon (very) rare. We loved it! Very flavorful, moist and the right amount of fat. The size and cut of the fillets was perfect too.
vanessa l.
We made sashimi with the Loch Darte salmon and ahi tuna. We even pan fry the skin for salmon skin handroll! Delicious date night at home with Netflix and seafood!
Sandra V.
My husband and I very much enjoyed the LochDuart salmon and plan on ordering again. So delicious…the only issues were that pieces were less than ideal weights and we would have preferred slices closer to the collar/throat vs tail. Next time we will clearly communicate in our notes.
Otherwise great taste and freshness d service!
Eric R.
Delicious salmon! Both raw and cooked, mild buttery salmon.
Ben M.
First time making poke and it's so easy with quality fish from 4 Star!
Amy C.
Our friend has seen Loch Duart salmon on restaurant menu a few times but never tried it. He's very impressed.
Michael D.
Excellent flavor and beautifully cut
Alan K.
Definitely worth a try!
J C.
Comparative salmon tasting with the anchovy and caper sauce. See New York Times recipe but halve the cooking time. The Loch Duart salmon definitely had a firmer more concentrated texture for this sauce
