A 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.

What It Is

The bone-out fillet of Oncorhynchus tshawytscha, 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.

Where It Comes From

Raised 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.

Specifications

• Form: Centre-cut fillet, skin on, pin-boned
• Net weight: 2 kg per box
• Portion: 4–6 fillets per box, 300–500 g each
• Packaging: Vacuum sealed, gel-ice shipped

State

Chilled then frozen at −18 °C or colder. The skin protects the flesh from freezer burn and crisps in the pan.

Storage & Shelf Life

• Frozen: up to 6 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator, still sealed
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date printed on the box. Shipped in an insulated liner with gel ice on a cold chain. Freeze on arrival.

How to Cook

• Pat dry, score the skin, lay it skin-down in a cold pan and bring the heat up slowly
• Bake at 180 °C for 10 to 12 minutes with lemon and dill
• Grill skin-side down until it blisters, then finish under the heat
• Cube and thread on skewers with capsicum for the barbecue

Allergens

Contains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.