About this item

Thick, even blocks cut from the loin, orange-red through the centre with thin white fat lines running across the grain, and a shallow crust on the surface where the pan caught them. The skin is left on one piece so it can be crisped separately. Inside the meat is still soft and glossy, so a minute on each side is enough to bring it back without cooking it through. Pair with something sharp, lemon or pickled cucumber, and let the block rest briefly before cutting so the juices stay in.

Key Features

• Thick loin-cut blocks, evenly portioned
• Fine white fat lines through the grain
• Shallow sear already on the surface
• Skin left on for crisping separately
• Needs only a minute per side to reheat

Product Information

• Material: Salmon, seared
• Colour: Deep orange-red, white marbling
• Form: Thick rectangular blocks
• Packaging: 2 kg bulk pack
• Storage: Keep chilled 0-4 degrees, cook within 24 hours