Fresh-Frozen Salmon Steaks With Skin
Fresh-Frozen Salmon Steaks With Skin
Salmon steaks cut across the body, each one a thick cross-section with orange flesh, fine white fat lines and the skin left on. The bone sits at the centre of the cut. The photos show a cooked steak plated with a fried egg and tomatoes, a raw steak on a dark plate, and two cooked steaks arranged on a white plate.
Pan-fry the steaks skin-side down until the skin crisps, grill them, or bake them in a hot oven. The skin protects the flesh, so start it in the pan and finish it briefly on the other side.
- Salmon steaks cut across the body
- Orange flesh with fine white fat lines
- Skin left on, bone at the centre
- Thick, even cross-sections
- Suits pan-frying, grilling and baking
Keep frozen. Thaw in the refrigerator and cook thoroughly before eating.
Details
Frozen at the point of landing and kept cold from boat to bench. Each portion is trimmed, sealed and labelled, so you know the species, the cut and how to cook it. Thaw slowly overnight and treat it like the day it was landed.
Shipping & Returns
Orders are packed cold on weekdays and handed to an insulated courier, so the temperature holds the whole way.
If something arrives that you are not happy with, write to us and we will look at it with you. Every message gets an answer.
