{"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","url":"https:\/\/lejohub.shop\/products\/salmon-steak-thick-cut","provider":"LEO JONES","version":"1.0","type":"link"}