Fresh Salmon Fillets and Steaks
Fresh Salmon Fillets and Steaks
Salmon cut two ways from the same fish: clean loin fillets and thick cross-cut steaks taken straight through the body, each steak framed by a rim of dark skin and a central bone. Both show the same deep orange flesh, marbled with fine white fat lines.
The fat is what carries the flavour — it keeps the flesh glossy and moist whether you cook it hard in a pan or serve it raw. Slice the fillet for sashimi and sushi, or sear the steaks skin-side down and finish them in the oven.
- Bone-in cross-cut steaks plus boneless loin fillets
- Deep orange flesh with fine white fat marbling
- Firm enough to slice raw for sashimi
- Roast, pan-sear, grill or serve raw
Origin: cold-water farms. Keep frozen at -18°C or below. Cook thoroughly before eating. Raw salmon should be sashimi-grade and kept frozen until use.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
