By no means and I a lover of the flavor of salmon, being in a it's cooked or r state. These however, with that super tight muscle structure are unlike any other salmon I've ever had the pleasure of sampling. They carry a firm toothsome texture with almost a snap to the chew. They are ikijime killed with a spike through the brain then plunged into ice slurries to bring the core temp down and instill a quick state of rigor mortis which contributes to the unique texture and clean buttery flavor of the Saikou. New drop landed today son, and we're nearly 86 already.