Thick, even slices cut across the fillet from fish raised in the cold fjord water of Norway. The flesh is orange-pink with fine white marbling, silky in the mouth and mild rather than oily.

Origin

Grown in open sea pens in Norwegian fjords under managed aquaculture, harvested and cut into portions within hours of leaving the water.

Specification

• 2 kg pack, sliced and vacuum sealed
• Slices about 8 mm thick, 40 to 50 g each
• Skin off, pin bones removed
• Graded for raw service, frozen once at the packing plant

Condition

Raw and frozen, handled as a raw product throughout, which is why it is kept colder than cooked seafood and never re-frozen.

Storage

• Keep at −18 °C or colder and avoid temperature swings
• For raw service thaw slowly in the refrigerator for 8 to 12 hours
• Keep the thawed slices on ice and serve them the same day
• Do not refreeze once thawed

Shelf life and delivery

• Best before 18 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Move the box straight to the freezer on arrival and check the pack is still firm

How to cook

• Serve chilled with soy, wasabi and pickled ginger
• Lay over seasoned sushi rice and press lightly for nigiri
• Cube and fold through a poke bowl with avocado and sesame
• Sear the surface for 20 seconds a side for an aburi finish

Allergens

Contains fish. Not suitable for fish allergies.