{"product_id":"frozen-salmon-fillet-skin-on","title":"Frozen Salmon Fillet, Skin-On","description":"\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003eThe loin section of \u003cem\u003eSalmo salar\u003c\/em\u003e, sliced into portion-sized pieces with the skin left on and the dark blood line removed. Sold boneless, tail off.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised 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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eSalmo salar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCut\u003c\/th\u003e\n\u003ctd\u003eLoin portion, skin on, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePortions\u003c\/th\u003e\n\u003ctd\u003e4 to 6 pieces, 300 to 400 g each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThickness\u003c\/th\u003e\n\u003ctd\u003e2.5 to 3 cm at the thickest point\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eVacuum sealed piece by piece inside a printed carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen 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.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHold at −18 °C or colder; the practical window is nine months\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, still inside the vacuum bag\u003c\/li\u003e\n\u003cli\u003ePat the surface dry before it hits the pan, or it will steam instead of brown\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed; cook within three days\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 9 months from the production date stamped on the carton\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs and sent on a cold chain\u003c\/li\u003e\n\u003cli\u003eCheck the box is still firm at the centre when it arrives and freeze it at once\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan sear\u003c\/strong\u003e — skin down in a hot dry pan for four to five minutes, then thirty seconds on the other side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven\u003c\/strong\u003e — 190 °C for ten to twelve minutes on a lined tray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCure\u003c\/strong\u003e — salt and sugar for twelve hours, then slice thin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e — skin side down on a mat over medium heat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109029376036,"sku":"RH-SEA-001","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/frozen-salmon-fillet-skin-on-1.jpg?v=1794539402","url":"https:\/\/rohaelec.shop\/products\/frozen-salmon-fillet-skin-on","provider":"RORY HARRIS","version":"1.0","type":"link"}