Wild Caught Salmon Fillets

Salmon earns its place on the table more than any other fish: rich enough to feel like a treat, versatile enough for a Tuesday. These fillets are cut from wild-caught fish and portioned individually, so you can cook exactly what you need and keep the rest cold.

Why you will love it

• Deep orange flesh with fine white marbling running through it
• Rich, buttery flavour that stands up to bold seasoning
• Individually portioned for even cooking and no waste
• Naturally high in omega-3 fatty acids
• Cut and packed the day it is landed

How to cook

Pan-sear: skin side down for four minutes, then flip for two. Bake: 200C for twelve minutes with lemon and dill. Raw: sliced against the grain for sashimi or poke.

Storage and handling

Use within three days, or freeze for up to three months. Bring fillets to room temperature for ten minutes before cooking so they sear evenly all the way through.