Fresh Salmon Fillets Skin On
Fresh Salmon Fillets Skin On
Salmon fillets cut thick and left skin-on, a bright, even orange crossed by fine white lines of fat. The flesh is glossy and close-grained with the fat running evenly through it rather than pooled in one place, and the silver skin is still intact along the base — the mark of a clean fillet.
Cook it skin-side down: a hot pan, a little oil, and enough patience to let the skin crisp and the fat render before you turn it. It also takes well to a short spell in a hot oven, to steaming with ginger and scallion, or to being cut into cubes for a cure. Serve it just short of done — it carries on cooking off the heat.
- Thick skin-on fillets
- Bright orange flesh with even white fat lines
- Close-grained and glossy
- Pan-fry skin-side down, roast, steam or cure
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
About this selection
A single piece of seafood, trimmed and chilled. Chosen for clean flavour and a texture that holds up in a hot pan.
Chilled storage
Straight into the fridge on arrival, or the freezer if you are keeping it. Follow the storage note in your order.
