Centre-cut Atlantic salmon, hand-sliced for sashimi and deep-frozen within hours of harvest, so it reaches you as clean and firm as it left the fjord.

What It Is

Farmed Atlantic salmon (Salmo salar), skin off, pin bones out, cut from the thick centre of the fillet into slices of roughly 5 mm. The slices are portioned and packed flat so they separate without tearing.

Where It Comes From

Raised in open sea pens in the cold, fast-moving fjords of western Norway, where water temperatures stay low year round and stock density is kept deliberately low. Fish are harvested to order, filleted and sliced at the plant, then blast frozen at -40 C the same day.

Specifications

State on Arrival

Raw and frozen, not cooked and not previously thawed. Each slice is frozen separately enough that you can lift out what you need.

Storage and Thawing

Keep at -18 C or colder. Move the box to the refrigerator for 8 to 12 hours to thaw, then open the vacuum pack only when you are ready to plate. Once thawed, hold at 0 to 4 C and use within 24 hours. Do not refreeze.

Shelf Life and Delivery

Best within 8 months of the production date stamped on the box. Orders travel in insulated liners with dry ice and arrive hard frozen; check the pack is still solid on arrival and refrigerate or freeze it straight away.

How to Cook It

Sashimi is the point of this cut, and it needs nothing beyond good soy and a little wasabi.

• Sashimi slice on the bias to about 8 mm, plate over crushed ice, serve immediately.
• Nigiri drape a slice over a hand-formed rice ball and press once, gently.
• Poke cube the slices, dress with soy, sesame oil, lime and scallion.
• Aburi sear the top with a torch for a few seconds until the surface just whitens.

Allergen Information

Contains fish. Packed in a facility that also handles crustaceans and molluscs.