Frozen Salmon Fillet

Overview

Cut from ocean-run fish and frozen within hours of landing, each portion keeps its deep coral colour, fine white marbling and clean, buttery finish. Skin is left on and the pin bones are already out, so a portion goes straight from the pack into a hot pan.

Why You Will Love It

• Flash-frozen at peak freshness to hold colour, texture and nutrients
• Skin-on and trimmed, with the pin bones removed for zero prep
• Thick, even cut with generous marbling that stays moist under high heat
• Naturally rich in omega-3 (EPA and DHA) and lean protein
• Individually vacuum-sealed so you take out only what you need

Ways to Enjoy

Pan-sear — pat dry, season, lay skin-side down in a hot pan for 4 to 6 minutes, then flip for 2 to 4 more.
Oven bake — 190°C for 10 to 14 minutes, brushed with olive oil and finished with lemon.
Grill — use a grill mat, start skin-side down over medium heat.
Serve raw — once fully thawed, slice across the grain for sashimi or ceviche.

Storage

Keep at -18°C or below. Thaw overnight in the refrigerator inside the sealed pack. Once thawed, enjoy within 3 days and do not refreeze.