Frozen Salmon Fillet, Skin-On
A skin-on side portion cut from the loin of Atlantic salmon, trimmed of belly fat and pin bones. The flesh is a deep coral pink with fine white marbling, firm enough to sear without falling apart and rich enough to eat barely cooked.
What it is
The loin section of Salmo salar, sliced into portion-sized pieces with the skin left on and the dark blood line removed. Sold boneless, tail off.
Where it comes from
Raised in cold-water sea pens in the North Atlantic and cut at a shore plant within a day of harvest, so the flesh never sits in warm air before it is chilled.
Specifications
| Species | Salmo salar |
|---|---|
| Cut | Loin portion, skin on, boneless |
| Net weight | 2 kg per box |
| Portions | 4 to 6 pieces, 300 to 400 g each |
| Thickness | 2.5 to 3 cm at the thickest point |
| Packaging | Vacuum sealed piece by piece inside a printed carton |
Condition on arrival
Frozen hard and glazed, with each portion sealed on its own so you can take one out and put the rest straight back. Flesh should feel solid with no soft patches.
Storage and thawing
- Hold at −18 °C or colder; the practical window is nine months
- Thaw overnight in the refrigerator, still inside the vacuum bag
- Pat the surface dry before it hits the pan, or it will steam instead of brown
- Do not refreeze once thawed; cook within three days
Shelf life and delivery
- Best before: 9 months from the production date stamped on the carton
- Packed in an insulated liner with gel packs and sent on a cold chain
- Check the box is still firm at the centre when it arrives and freeze it at once
How to cook it
- Pan sear — skin down in a hot dry pan for four to five minutes, then thirty seconds on the other side
- Oven — 190 °C for ten to twelve minutes on a lined tray
- Cure — salt and sugar for twelve hours, then slice thin
- Grill — skin side down on a mat over medium heat
Allergen information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.