Thrilled with this purchase from a few weeks ago. Encountered not one single bone, and the skin was very thin. The fish was incredibly fresh and had no worrisome fishy smell - it was as if I had caught the fish myself that morning. I usually buy only wild-caught, but this was every bit as good as the wild caught flavor I love. FYI- I had the seafood guy pull me a package from the kitchen because I always want the freshest catch in never frozen fish products, so it never hurts to ask if they have a fresher stock than what you see in the case. I bought mine in Joliet, IL. Had 3 meals for 3 people from the 2.5 pound fillet. I baked the fish in a parchment paper (Sam’s has great PP) “envelope” and then removed the parchment and finished the fish under the broiler when my spouse arrived home a bit earlier than expected. Keep fish further away from the broiler than you would for a steak so as not to scorch the seasonings because you don’t want char on salmon. I wanted a light golden edge and no more, so I watch it like a hawk. I also leave the skin on for cooking and, if it looks nice, serving, as it insulates the fish on the underside. Before cooking, I seasoned with a squirt of lemon, then misted a good EVOO, then used commercially available dry, rosemary garlic seasoning, added sea salt, and when I pulled it from the oven, hit the top with a bit of cold mild garlic and chive, parsley herb butter and as I pulled it from the oven. It added that fresh herbed scent without overpowering the fish (garlic was roasted and paste soft when incorporated into the butter). My mother overcooked the part I gave her- don’t let it go all the way solid “done” pink through and through- you want a bit of translucence when you pull it from the heat because the fish continues to cook with carry-over heat and like with scallops, there’s a fine margin between done and inedible - you can always cook it more but you can’t turn back the clock on overdone fish so err on the side of taking it out early for a check with a probe thermometer. I recommend portioning the fish prior to cooking if you have trouble with timing. Smaller pieces will give you more control to pull the thinner pieces when they are done before the thickest.

I've always avoided farm raised anything in the fish department. It was wild caught or nothing. Then I saw your sashimi grade salmon I was drawn in. I cut it into nice sized serving pieces, put each in a freezer bag, and pull one out to thaw at least three times a week. The least expensive sashimi you'll ever get!!! I'm addicted! It was moved from the usual cold cases and I freaked out thinking you stopped stocking it! Never stop!

The ABF Skinless Salmon is always very fresh and probably the best salmon I've ever gotten from a non-seafood store and it beats some of them also. This is the item that really gets me to drive the extra miles to the Cocoa Sam's and then, of course, I pick up a bunch of other really great items.

The only salmon I buy is the "antibiotic free sashimi grade" salmon at Sam's. This is because I am an informed consumer. According to my research, the best farmed salmon to buy is from Norway, due to the farming procedure they use. It is not an endearing thought to imagine all those fish swimming in their own effluvia, crammed in, eating it, and being dosed with antibiotics. Farmed Norway salmon uses open aquaculture. I wish I could buy the filets WITH skin (because I like the skin, as do my dogs!), but those are from a different country, so I don't buy. The other main competitor of Sam's does NOT sell this salmon. Salmon IS rather expensive, especially now. I recently paid $7.98 for this Norway salmon; now, the price is $11.98. I buy it more rarely, but when I need salmon, I have to buy this salmon from Sam's.

The Member’s Mark Farm Raised Atlantic Salmon Fillet is fresh, affordable and stores well. We eat Salmon at least once and maybe twice a week. There are so many recipes that call for Salmon and purchasing in a large quantity makes it easy for us to slice and store the salmon based on our variety of uses. It is the best purchase we can make for a family of 2.

I must say i was pleasantly surprised by the taste and texture of the salmon. Sometimes Frozen Salmon can be a lil tough but this was packaged extremely well and the salmon was tender and flaky like it was fresh from the stream. Well Played Sam's! Well Played!

i've read the bd reviews and i must say i have never had a bad salmon with bad smell; I've bought it several times and every time it's been delicious. I use a little bit of avocado oil in a frying pan and season it with lemon pepper seasoning and it's our favorite way to eat it

It was rotten. It looked good when purchased, kept cold and got home and put in refrigerator immediately. Was purchased on Sept 1, cooked on Sept 4 and use by date of Sept 9th, 2022. When opened I thought the rotten smell was possibly the packaging so I cooked it. After tasting it was apparent it was the salmon and it tasted very, very rotten. I had my daughter taste just to make sure and she couldn’t make it past the smell. Would usually recommend because I’ve purchased before and it was wonderful. I must have just gotten a bad product that day.

We used to buy the skinless salmon that said sashimi grade and it was great - fantastic actually. We purchased this in 2023 and it was 'meh'. Then we noticed the package no longer says sashimi grade OR maybe Sams no longer carries what we used to buy there. 2nd chance trying this today and, well, it is okay. Tolerable. I would not order it again if at a restaurant.

It was spoiled, against my better judgment I gave this farm raised salmon a try never again the smell was like a dead rodent. DON'T BUY