Atlantic Salmon Fillet, Skin On
One thick side fillet with the skin left on, trimmed along the belly and frozen the same day it left the water.
What It Is
A 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.
Where It Comes From
Farmed 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.
Specifications
| Species | Atlantic salmon, Salmo salar |
| Form | Side piece, skin left on, boneless |
| Net weight | 2 kg per box |
| Cut | Upper body, belly trimmed |
| Packing | Individually bagged, boxed |
State on Arrival
Frozen 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.
Storage and Thawing
Hold 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.
Shelf Life and Delivery
Best 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.
How to Cook It
Cut the fillet into portions across the grain rather than lengthways, so each piece carries an even band of fat.
- Pan-sear 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.
- Oven roast 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.
- Grill brush with oil and grill skin side down over medium heat for 4 minutes, then finish flesh side up for 2.
- Cure cover a thin slice with equal parts salt and sugar for 40 minutes, rinse, dry, and serve cold with lemon and dill.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.