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King Salmon Fillet – Ocean-Raised | New Zealand | 150g
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Akaroa Salmon King Salmon fillet, 150g, skin-on. Halal certified. Rich, buttery flesh with the highest natural oil content of any salmon species. Try our Creamy Pan-seared Salmon recipe for inspiration.
Description
About this cut:
King Salmon fillet, skin-on, raised by Akaroa Salmon in Akaroa Harbour, New Zealand. Rich and buttery, with the highest natural oil content of any salmon species.
Where it comes from:
Akaroa Salmon, Akaroa Harbour, New Zealand. Halal certified.
How it gets to you:
Portioned and blast frozen at Akaroa Salmon's processing facility in Akaroa Harbour. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry skin-side down for 4 to 5 minutes, then flip for 1 to 2 minutes to finish. Bake at 200°C for 12 to 15 minutes. Do not overcook; the flesh should still be slightly pink in the centre.
Good to know
- Origin: Akaroa Salmon, Akaroa Harbour, New Zealand
- Allergen: contains fish
- 150g per pack; blast frozen
- Thaw in fridge overnight; use within 2 days of thawing
- Halal certified
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
A 150g King Salmon fillet is a single portion, skin on, cut from a whole side. It suits one adult as a main course alongside two sides, and sits around 2cm to 3cm thick at the centre. Because it is portioned before freezing, you can thaw one fillet at a time rather than a larger piece. Ours is raised in Akaroa Harbour, New Zealand.
Akaroa Salmon raise this King Salmon in Akaroa Harbour on New Zealand's South Island, in open harbour sea cages. They blast freeze the fish at source rather than shipping it chilled, so it crosses the freezing band once and early. Akaroa Salmon holds Halal certification from FIANZ, the Federation of Islamic Associations of New Zealand, valid to 2028. It then travels to Singapore under unbroken cold chain. Each pack holds one 150g fillet and is delivered frozen, free next day on orders before 2pm.
The 150g fillet and the 1.2kg whole side are the same fish, cut differently. The fillet is pre-portioned, so you thaw only what you need and it is ready in about 6 minutes in a pan. The whole side stays in one piece for roasting and serves six to eight. Both are raised by Akaroa Salmon in Akaroa Harbour and blast frozen at source.
Pan-frying a King Salmon fillet takes about 6 minutes in total. Thaw it overnight in the refrigerator and pat the skin completely dry. Place it skin side down in a hot, lightly oiled pan and leave it undisturbed for 4 to 5 minutes until the skin crisps, then turn it for a further 1 to 2 minutes. The centre should remain slightly pink.
One 150g King Salmon fillet is a standard main course portion for one adult. For a dinner of four, four packs is the usual quantity, and buying 3 packs saves 5% while 5 packs saves 10%. Because each fillet is frozen individually, you can thaw one at a time and keep the rest at minus 18C. Cook within 2 days of thawing.
