Chilean Salmon Steaks
About this item
Cut straight across the bone, so each piece holds a round centre, a rim of belly and the fat line that runs with it. That bone is why these stay moist: it slows the heat through the middle while the outside colours. Cook them as they are on a tray, or sear and finish in the oven. Season lightly and leave them alone for the first few minutes, or the flesh will tear before it forms a crust. Thaw in the fridge, skin side up.
Key Features
- Cut across the bone, so each piece keeps its shape
- Deep orange flesh with clear white fat lines
- Bone-in centre slow the heat and hold moisture
- Suits the tray, the pan or the grill
- Frozen flat in a sealed pack, no brine or glaze
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight in the fridge
- Cooking: 4–5 minutes a side in a hot pan, or 12 minutes at 200 °C
- Servings: 6–8 portions
About this item
Cut straight across the bone, so each piece holds a round centre, a rim of belly and the fat line that runs with it. That bone is why these stay moist: it slows the heat through the middle while the outside colours. Cook them as they are on a tray, or sear and finish in the oven. Season lightly and leave them alone for the first few minutes, or the flesh will tear before it forms a crust. Thaw in the fridge, skin side up.
Key Features
- Cut across the bone, so each piece keeps its shape
- Deep orange flesh with clear white fat lines
- Bone-in centre slow the heat and hold moisture
- Suits the tray, the pan or the grill
- Frozen flat in a sealed pack, no brine or glaze
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight in the fridge
- Cooking: 4–5 minutes a side in a hot pan, or 12 minutes at 200 °C
- Servings: 6–8 portions