Frozen Thick-Cut Deep-Sea Salmon Steaks

These are thick cross-sections cut through the body of the fish, so each steak carries a band of the rich belly fat that keeps it juicy. The flesh is bright orange-red with clear marbling, and it is blast-frozen soon after harvest to lock in that colour and the sweet, delicate flavour.

Skin-on steaks cook beautifully in a hot pan, skin side down, until the fat renders and the skin crisps. Baking, steaming and air-frying all work, and the steaks hold their shape on the plate. Thaw in the fridge, cook within a day, and keep the rest at -18°C.

• Thick cross-cut steaks, skin on and pre-cleaned
• Bright orange-red flesh with distinct fat marbling
• Firm, juicy and rich in Omega-3
• Pan-fry, bake, steam or air-fry