Premium Salmon Fillets Sashimi Grade

Salmon cut three ways: thick portions, thin slices laid out for sashimi, and neat cubes, with the skin left on one piece. The flesh is a clear, bright orange cross-cut with fine white lines of fat, and the cut faces are glossy rather than dull — the look of fish that has been handled cold and cut clean.

The slices can be eaten as they are, with soy and wasabi, or laid over rice. The thicker portions and cubes are better cooked: pan-sear them skin-side down for a crisp edge and a barely-set centre, roast them briefly, or poach them gently. Salmon dries out quickly, so keep the cooking short and the heat moderate.

• Portions, sashimi slices and cubes
• Bright orange flesh with fine white marbling
• Skin left on the portion piece
• Serve raw, or sear and roast briefly

Keep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.