A 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.

What It Is

The 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.

Where It Comes From

Farmed in the cold, deep fiord water of south-west New Zealand, harvested to size and filleted on shore within hours.

Specifications

• Form: Whole side, boneless, skinless, trimmed square
• Net weight: 2 kg per box
• Thickness: even, 30–40 mm
• Packaging: Vacuum sealed, gel-ice shipped

State

Chilled then frozen at −18 °C or colder. Vacuum sealed so the cut face does not oxidise.

Storage & Shelf Life

• Frozen: up to 6 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator on a rack so it drains
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date on the pack, counted from production. Cold-chain shipped with gel ice in an insulated liner.

How to Cook

• Portion across the side at 150 g and roast on a lined tray
• Cure with salt, sugar and dill for 24 hours, then slice thin
• Poach gently in a light court-bouillon and serve chilled
• Cube for skewers or fold into a cold salad

Allergens

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