Fresh Scottish Salmon

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Delivered by: 23/10/2020.

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Ingredients

Fresh Scottish Salmon (FISH)

Allergens In BOLD CAPITAL LETTERS 

 

Cooking instructions

Darnes – grill, roast, BBQ or fry (skin-side down until the skin is crisp, then finish in the oven for 3 minutes)

Steaks – poach, BBQ, grill; the bone brings out a wonderful, rich flavour

Escalopes – flash fry for a couple of minutes and serve with Champagne Cream Sauce

Whole Fillet – roast, poach or BBQ whole. Or, cut up into portions and freeze until needed

Additional information

Keep refrigerated. 5 days unopened. Can be frozen up to 3 months.

Many leading chefs buy Forman’s fresh salmon as well as smoked because they know our relationship with suppliers is such that we can always source the finest, freshest fish. After all, we’ve been doing it for more than 100 years. Our Grade One Salmon arrives from Scotland six days a week and is never more than 48 hours out of water.

Pan fry, bake, grill, roast, BBQ or even use in sushi; the choice is yours.

Available in various portion size and cuts (See photo – top – steaks; right – darnes; bottom – whole fillet; left – escalopes):

  • 2 x 150g darnes (skin on, boneless)
  • 4 x 100g darnes (skin on, boneless)
  • 2 x 200g steaks (skin on, includes backbone)
  • 4 x 100g escalopes (skinless, boneless)
  • Whole fillet min. 1.2kg (skin on, boneless)