£60.00
Ingredients, Storage & Cooking:
Salmon [FISH], Salt, Smoke. Allergens in bold.
Keep refrigerated between 0°c – 5°c. Shelf life is 10 days. May Contain Bones.
Cooking instructions: This product is ready to eat.
A whole side of sashimi quality Salmon. Expertly filleted, dry-cured and smoked in our own smokehouse, to our own recipe using Beech and other selected hardwoods. Cut at a 45˚ angle the top of the slice is slightly thicker giving it the look of a ‘D’, hence the name D-cut. This allows the smokier richer flavour at the top which contrasts beautifully with the more subtle moist interior at the bottom.
An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.
Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.
Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.
The fins are removed.
The small, thin, flexible bones distributed along the side of the fillet are removed.
Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.
Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.
Supremes are portions of fish that have been cut across the boneless fillet.
