Now is the perfect time to try Verlasso salmon!
What Chefs Want has partnered with Verlasso to bring you new lower pricing on fresh, hand-cut, Verlasso salmon fillets and whole fish!
Check out Verlasso’s website for more information here.
Contact Seafood Sales Specialist – Amanda Dickerson, at adickerson@whatchefswant.com to learn more.
Item 48877 – 10 lb. case
Cook Inlet, Alaska
Item 48108 – Whole H&G 4-6 lb. avg.
Item 48107- Hand-Cut Fillet
Dulac, Louisiana – Wild
Item 48119 – Whole H&G 8-15 lbs. avg.
Item 48115 – Hand-Cut Fillet
Sustainably raised in Texas
Item 48074 – Whole 4-6 lb avg
Item 48072 – Hand-Cut Fillet
Baja, California
Item 05746 – Whole 5-7 lb avg
Item 05747 – Hand-Cut Fillet
Panama – Farmed
Item 48071 – 1-2 lb avg
Item 48171 – Butterflied
California – Wild
Item 48160 – Whole H&G 12 lb. avg.
Item 48159 – Hand-Cut Fillet
Nova Scotia
Item 48057 – Whole H&G 40-90 lb. avg.
Item 48052 – Hand-Cut Fillet
Loch Etive, Scotland
Item 48163 – Whole 10-12 lb. avg.
Item 48162 – Hand-Cut Fillet
Hampton, Virginia
Item 48034 – Whole 4-6 lb. avg.
Item 48591 – Hand-Cut Fillet
Totten Inlet, Washington
Item 45752 – 100 count bag
Savage Harbor Bay, PEI
Item 05257 – 100 count bag
Sashimi Grade!
Download our latest seafood price list here: Fresh Seafood Price List What Chefs Want 8 18 20
Item 96521 – 85 gram pack
Item 48729 – 8 oz.
Item 18585 – 250 ml bottle / Item 19385 – 6/250 ml case
Item 95073 – 1 lb. avg.
Item 93206 – 9 oz bottle / Item 98914 – 24/ 9 oz case
When Robert DiNapoli partnered with James Beard award-winning chef Chris Bianco of Pizzeria Bianco, foodies were curious what canned creation the two had up their sleeves. These tasty plum tomatoes are canned without using calcium chloride to preserve them–that means cooking with them is like cooking with fresh fruit from the vine. Each batch is organically grown and harvested in Yolo County, California.
Learn more here.
Item 90557 – 6/#10 Can Case
Item 90680 – 6 lb. tub Item 98944 – 2/6 lb. case
