Fillets & Small Fish

Two of the quickest things to get on a plate: thick, boneless portions that go straight into a hot pan, and whole small fish that crisp up in a matter of minutes. Both are frozen at peak freshness, so there is no prep and no waste.

In This Collection

• Frozen Salmon Fillet
• Frozen Whitebait Smelt

How to Choose

Take the Salmon Fillet for a substantial main — skin on, marbled, and happy under high heat. Take the Whitebait Smelt when you want something fast and shareable; the bones soften completely once cooked, so they can be eaten whole.

Handling

Thaw overnight in the refrigerator and pat dry before cooking — surface moisture is the enemy of a crisp finish. Enjoy within two to three days of thawing and do not refreeze.