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                Load image into Gallery viewer, ASC Danish Whole Salmon fillet - Qwehli Seafood

            
                Load image into Gallery viewer, ASC Danish Whole Salmon fillet - Qwehli Seafood

            
                Load image into Gallery viewer, ASC Danish Whole Salmon fillet - Qwehli Seafood

            
                Load image into Gallery viewer, ASC Danish Whole Salmon fillet - Qwehli Seafood

Danish ASC Salmon Whole Fillet

SIZE

$499.00

Sale price
  • -8%
  • Regular price $459.00
    ( / )
    Click here to be notified by email when Danish ASC Salmon Whole Fillet becomes available.
    Our Atlantic Salmon comes from a sustainable farm in Denmark which is ASC certified. Recognised for a flesh that is both melt-in-the-mouth and rich in flavour, salmon is also appreciated for its high levels of Omega 3 and 6.

    Characteristics of our frozen Salmon fillet:

    • Average weight per fillet: 1-1,3kg, skin-on
    • Pack size: 22x58cm
    • Storage: Keep frozen at -18°C or keep refrigerated at +4°C for 2-3 days after thawing
    • Serve: Up to 6 persons per fillet (recommended portion/person = 150g)

    How to defrost our salmon fillet?

    Keep the product into its original pack and leave it in your fridge until complete thawing (around 24 hours for large fillet or whole fish of 1kg).

    How to cook our salmon fillet?

    • Pan-fried Salmon Steak: Portion the fillet. Heat a little bit of olive oil in a pan and place the steaks on the skin side. Sear the fish for 3 minutes on high heat, cover and lower the heat to cook for further 6 minutes. Flip the flesh side and brown for 30 seconds. Discover the recipe.
    • Steamed Salmon steak (steamer basket in a rice cooker or steamer insert): Place the salmon steaks skin-on in the rice cooker or pot and steam for 5-6 minutes -until the fish flakes easily with a fork). You can remove skin before serving.
    • Baked Salmon steak: Cook about 20 minutes at 180°C.
    • Salmon Sashimi: Place the fillet on a cutting board, skin-side down. Hold the tail firmly and make a cut between the flesh and skin with a sharp knife. Continue to cut along the length of the fillet. Then cut the fillet in to two pieces. Start cutting the thinner part of the fillet (the belly). Cut very thin slices and keep cutting until the belly is finish, tilt your knife at 45°. Then cut slices in the loin part (put your knife verticaly).