A thick-cut side fillet with the skin left on, bright orange flesh and fine white fat lines running through the middle.

What It Is

Salmo salar, Atlantic salmon. A boneless side fillet, skin on, pin bones pulled, trimmed to an even thickness so it cooks at the same rate from edge to centre. The belly is the richest part; the tail end is leaner and firmer.

Where It Comes From

Raised in cold North Atlantic fjord water, where slow growth and steady currents build up the fat marbling that keeps the flesh moist. Fillets are cut, vacuum packed and frozen within a day of harvest.

Specifications

• Form: Side fillet, skin-on, boneless
• Portions: 4 to 5 cuts per order
• Net weight: 2 kg per order
• Origin: North Atlantic
• Packaging: Vacuum sealed, gel-ice shipped

State

Frozen at −18 °C. Raw and uncured; treat it as a cooking cut rather than a raw-eating one.

Storage & Shelf Life

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

How to Enjoy

Pat the skin dry, season lightly, and lay it skin-down in a cold pan that comes up to medium heat, so the fat renders slowly and the skin crisps. Finish with a short blast under the grill. For the oven, bake at 180 °C with butter, lemon and herbs for 12 to 14 minutes. It also flakes well into pasta or a grain bowl, and holds together on the grill if you start it skin-side down.

Allergen & Compliance

Contains fish (salmon). Packed in a facility that also handles crustaceans and molluscs. Sold as food only, with no medical or health claims.