A thick cross-cut steak taken straight through the mid-body, so the ring of skin, the fat line and the flake all show in one slice. Cut 30 to 40 mm thick, it holds its shape on a grill or in a hot pan.

What It Is

A bone-out cross-section of king salmon (Oncorhynchus tshawytscha), cut perpendicular to the spine from the centre of the fish. Skin on, pin bones drawn, trimmed square.

Where It Comes From

Raised in the deep, cold fiord water of south-west New Zealand, then harvested and portioned on shore the same day.

Specifications

• Form: Cross-cut steak, skin on, pin-boned
• Net weight: 2 kg per box
• Thickness: 30–40 mm
• Portion: 5–7 steaks per box
• Packaging: Vacuum sealed, gel-ice shipped

State

Chilled then frozen at −18 °C or colder. The skin holds the steak together while it cooks.

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 and sear skin-side down for 4 to 5 minutes, then 2 to 3 minutes on the flesh side
• Roast at 200 °C for 12 to 15 minutes with salt, pepper and herbs
• Grill over medium-high heat, 4 to 5 minutes per side, lid down
• Glaze with teriyaki in the last minute, turning to coat

Allergens

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