{"title":"Fillets and Steaks","description":"\u003cp\u003eCut pieces with the bones already out or the bone left in for flavour: sides, cross-cut steaks and skinned wings, all sized to cook in one pan.\u003c\/p\u003e","products":[{"product_id":"atlantic-salmon-fillet-skin-on","title":"Atlantic Salmon Fillet, Skin On","description":"\u003cp class=\"lead\"\u003eOne thick side fillet with the skin left on, trimmed along the belly and frozen the same day it left the water.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA side fillet cut from the upper body of a salmon, the skin left on, pin bones drawn and the belly flap squared off. The muscle runs in long parallel bands from head to tail, which is why it slices cleanly across the grain and holds together in a hot pan instead of breaking up.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in cold open-water pens in the North Atlantic and processed at a shore plant, where each fillet is trimmed, graded by thickness and frozen within hours of coming out of the water. Nothing is added at any stage: what is in the bag is fish.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic salmon, \u003cem\u003eSalmo salar\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSide piece, skin left on, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eUpper body, belly trimmed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually bagged, boxed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen hard in a sealed bag with no ice glaze, so the weight on the label is fish and not water. The flesh reads deep orange-pink from end to end, the fat line between the muscle bands is white rather than yellow, and the skin is bright silver with the scales intact.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder with the bag sealed. Thaw overnight in the refrigerator on a rack, skin side up, so any liquid drains away from the flesh. Pat the skin completely dry before it meets heat, or it will steam instead of crisping. Do not thaw in warm water and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date stamped on the box. Ships in an insulated liner with dry ice and arrives hard frozen; move it straight into the freezer, or into the refrigerator if you plan to cook it within two days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eCut the fillet into portions across the grain rather than lengthways, so each piece carries an even band of fat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e score the skin lightly, lay it skin down in a medium-hot dry pan and leave it alone for 4 to 5 minutes until the skin releases by itself, then turn and give it 2 minutes more.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e roast at 190 C on a tray for 10 to 14 minutes until the thickest part just flakes; rest it for 3 minutes before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e brush with oil and grill skin side down over medium heat for 4 minutes, then finish flesh side up for 2.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCure\u003c\/strong\u003e cover a thin slice with equal parts salt and sugar for 40 minutes, rinse, dry, and serve cold with lemon and dill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245516979,"sku":"LJ-001","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/atlantic-salmon-fillet-skin-on-1.jpg?v=1794540205"},{"product_id":"salmon-steak-thick-cut","title":"Salmon Steak, Thick Cut","description":"\u003cp class=\"lead\"\u003eA cross-cut section, bone in, cut close to an inch and a half thick so the middle stays moist while the outside takes colour.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA steak cut straight through the body of an Atlantic salmon: a horseshoe of flesh around a central bone, with the skin left on the outer edge. The bone is what makes it forgiving. It slows the heat through the centre, so a thick steak can be browned hard on both flat sides and still be juicy where it counts.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in cold open-water pens and processed at a shore plant, then cut on a band saw to a fixed thickness so every steak in the box cooks in the same time. No filleting is needed at home, which is the whole point of the cut.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic salmon, \u003cem\u003eSalmo salar\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eCross-cut steak, bone in, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003e3 to 4 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e6 to 7 steaks per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen hard and flat, with the cut faces clean and the skin unbroken. The flesh is bright orange-pink with clear white marbling; dull or greyish patches at the edge mean it was frozen slowly.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator on a tray, then dry the surfaces thoroughly. Bring the steak to room temperature for 15 minutes before it goes into the pan; a cold centre is why thick salmon ends up raw in the middle and dry at the edges. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eCook it on the bone and serve it on the bone. Lifting the meat off first loses the juices you paid for.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e season, lay it in a hot oiled pan for 4 minutes, turn once, then 3 minutes on the second side and rest it for 4 minutes before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven roast\u003c\/strong\u003e roast at 200 C for 12 to 15 minutes on a tray, then rest; the bone will still be warm and the centre just set.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrill\u003c\/strong\u003e oil the grate, grill 4 minutes a side with the lid down, and test the centre with the tip of a knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTeriyaki\u003c\/strong\u003e sear both sides, then brush with soy, mirin and sugar reduced to a syrup and turn it in the pan for the last minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245877427,"sku":"LJ-005","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/salmon-steak-thick-cut-1.jpg?v=1794540212"},{"product_id":"skate-wing-fillet-boneless","title":"Skate Wing Fillet, Boneless","description":"\u003cp class=\"lead\"\u003eA wide, flat fillet with a strip of edible cartilage running through it; the texture is the whole reason to buy it.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe wing of a skate, skinned and trimmed of the fine bones that make the fish awkward to eat. What is left is thick white meat in long fibres, threaded with a band of cartilage that stays crisp after cooking while the flesh around it turns soft and flaky.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrawled in cold northern shelf water and landed to a plant that processes nothing else, so the wings are skinned and frozen before the fibres have time to soften. Skate does not keep: it turns ammoniac within a day of landing, which is why the freeze happens on shore the same day.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSkate, \u003cem\u003eRaja\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWing fillet, skinned, boneless\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 300 to 400 g per fillet\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e5 to 6 fillets per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen flat so the wing does not fold onto itself. The meat is white with a faint pink blush along the bone line, the cartilage strip is intact, and there is no ammonia smell once thawed; if there is, discard it.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours, then rinse and dry. Soak the fillets in cold salted water for 20 minutes before cooking if you want to draw out any remaining blood. Cook within 48 hours of thawing and never refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSkate is unforgiving on the clock. The moment the fibres separate under a fork it is done; another two minutes and they fall apart.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam with soy\u003c\/strong\u003e lay the fillet on a plate with ginger and spring onion, steam for 7 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fry in butter\u003c\/strong\u003e dust lightly with flour and fry in foaming butter for 3 minutes a side until the edges brown.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e cut into strips across the fibres and toss for 2 minutes with black bean, garlic and chilli.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e slice thin and cook at the table for 40 seconds; the cartilage stays crisp and the meat stays sweet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245910195,"sku":"LJ-006","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/skate-wing-fillet-boneless-1.jpg?v=1794540214"}],"url":"https:\/\/lejohub.shop\/collections\/fillets-and-steaks.oembed","provider":"LEO JONES","version":"1.0","type":"link"}