Frozen Salmon Fillet
Boneless salmon fillet, skin on, cut into portions and frozen at the plant.
What It Is
A center-cut fillet with the pin bones removed and the skin left on. The flesh is bright orange with fine white fat lines, and it stays firm enough to sear without falling apart. Each box holds four to five portions.
Where It Comes From
Farmed in the cold fjord water of Norway, portioned and vacuum sealed at the processing plant within a day of harvest.
Specifications
| Species | Salmo salar, Atlantic salmon |
|---|---|
| Cut | boneless fillet, skin on, trimmed |
| Net weight | 2 kg (4.4 lb) per box |
| Grade | center cut, 4 to 5 portions per 2 kg box |
| Origin | cold-water farms in the Norwegian fjords, portioned and frozen at the plant |
State on Arrival
Frozen, vacuum sealed, skin on. Portions are cut to a consistent thickness so they cook evenly.
Storage and Thawing
Keep at -18°C or colder. Thaw overnight in the refrigerator. Use within 24 hours of thawing and do not refreeze.
Shelf Life and Delivery
Best within 12 months of the production date. Shipped frozen in an insulated liner with dry ice.
How to Cook It
- Pan-sear — pat dry, sear skin-side down for four minutes, then flip for two more.
- Bake — bake at 190°C for 12 minutes with butter, lemon and dill.
- Poach — lower into barely simmering stock for six minutes, then rest off the heat.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.