Frozen Boneless Salmon Fillet

Cut from cold, clean water and frozen right after processing, with bright orange flesh and an even marbling of white fat. Skin-on and trimmed of bones, it eats buttery and mild with a tender, succulent bite.

Why You Will Love It

• Bone-out and neatly trimmed for easy handling
• Flash-frozen to keep the colour, moisture and fat marbling
• Naturally rich in omega-3 fatty acids
• Consistent thickness, so it holds its shape as it cooks
• Pan-fry, bake or grill, or slice for sashimi and salad bowls

How to Cook

Thaw slowly in the refrigerator. To pan-sear, pat it dry, season lightly with salt and pepper, and lay it skin-side down first until the skin crisps, then turn to finish. Baked with butter, herbs and lemon it stays juicy. Handled properly, a good fillet also works sliced for sashimi or nigiri. Avoid overcooking, which dries the flesh out.

Storage

Keep frozen at -18 C or below. Thaw in the refrigerator before cooking and do not refreeze after full thawing. Keep the pack tightly sealed.