{"title":"King Salmon","description":"\u003cp\u003eThree cuts of Fiordland king salmon: skin-on fillet, boneless side and cold smoked.\u003c\/p\u003e","products":[{"product_id":"king-salmon-fillet-skin-on","title":"King Salmon Fillet, Skin On","description":"\u003cp\u003eA thick centre-cut fillet taken from the belly-to-back line of a Fiordland king salmon, skin left on so the whole piece holds together in a hot pan. Deep coral flesh with fine white marbling, firm enough to lift in one piece.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe bone-out fillet of \u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e, the king salmon, cut from the upper flank and trimmed to an even thickness. The skin is left intact and scaled; the pin bones are drawn.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in deep, cold, fast-moving water in the fiords of south-west New Zealand, then harvested and chilled rather than frozen hard, so the flesh keeps its snap.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Centre-cut fillet, skin on, pin-boned\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 4–6 fillets per box, 300–500 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eChilled then frozen at −18 °C or colder. The skin protects the flesh from freezer burn and crisps in the pan.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 6 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, still sealed\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date printed on the box. Shipped in an insulated liner with gel ice on a cold chain. Freeze on arrival.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePat dry, score the skin, lay it skin-down in a cold pan and bring the heat up slowly\u003c\/li\u003e\n  \u003cli\u003eBake at 180 °C for 10 to 12 minutes with lemon and dill\u003c\/li\u003e\n  \u003cli\u003eGrill skin-side down until it blisters, then finish under the heat\u003c\/li\u003e\n  \u003cli\u003eCube and thread on skewers with capsicum for the barbecue\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68036051370093,"sku":"DE-KS-01","price":74.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/king-salmon-fillet-skin-on-1.jpg?v=1794368996"},{"product_id":"king-salmon-side-boneless","title":"King Salmon Side, Boneless","description":"\u003cp\u003eA whole bone-free side, skin off, cut square at both ends. Even thickness from head to tail, which makes it the piece to buy when the plating has to look the same on every plate.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe full flank of a king salmon with the spine, ribs and pin bones removed and the belly edge trimmed straight. Skin off, so it takes a cure or a marinade evenly.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in the cold, deep fiord water of south-west New Zealand, harvested to size and filleted on shore within hours.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole side, boneless, skinless, trimmed square\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e even, 30–40 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eChilled then frozen at −18 °C or colder. Vacuum sealed so the cut face does not oxidise.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 6 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator on a rack so it drains\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date on the pack, counted from production. Cold-chain shipped with gel ice in an insulated liner.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePortion across the side at 150 g and roast on a lined tray\u003c\/li\u003e\n  \u003cli\u003eCure with salt, sugar and dill for 24 hours, then slice thin\u003c\/li\u003e\n  \u003cli\u003ePoach gently in a light court-bouillon and serve chilled\u003c\/li\u003e\n  \u003cli\u003eCube for skewers or fold into a cold salad\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68036068180077,"sku":"DE-KS-02","price":86.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/king-salmon-side-boneless-1.jpg?v=1794369005"},{"product_id":"cold-smoked-king-salmon","title":"Cold Smoked King Salmon","description":"\u003cp\u003eSliced cold-smoked king salmon, cured lightly and smoked below 30 °C so the flesh stays translucent and silky rather than flaky. Ready to eat straight from the pack.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eKing salmon side, dry-cured with sea salt and raw sugar, then cold smoked over hardwood. Sliced 2–3 mm thick, interleaved on sheets, deep amber at the edge and coral through the middle.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFrom Fiordland-reared king salmon, cured and smoked on the South Island within days of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Sliced, interleaved, ready to eat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e 2–3 mm, roughly 60–80 slices per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, gel-ice shipped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eCold smoked and vacuum packed, kept at 0–4 °C. Not a hard-frozen product; freeze only if you will not finish it inside the chilled window.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChilled:\u003c\/strong\u003e 0–4 °C, unopened up to 21 days\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOpened:\u003c\/strong\u003e rewrap tightly, eat within 3 days\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 3 months at −18 °C, thaw in the fridge\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eProduction and best before dates printed on the pack. Shipped chilled on a cold chain with gel ice.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLay on blinis with creme fraiche and dill\u003c\/li\u003e\n  \u003cli\u003eFold through scrambled eggs off the heat\u003c\/li\u003e\n  \u003cli\u003eDrape over a warm potato salad with capers and lemon\u003c\/li\u003e\n  \u003cli\u003eServe as is with rye bread, butter and cracked pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68036073521261,"sku":"DE-KS-03","price":98.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/cold-smoked-king-salmon-1.jpg?v=1794369016"}],"url":"https:\/\/dyevafun.shop\/collections\/king-salmon.oembed","provider":"DYLAN EVANS","version":"1.0","type":"link"}