Wild king salmon fillet steaks - 2 steaks
- Order number: 805399
- Each pack contains two skin on wild king salmon steaks
- Try wrapping it in foil and bake in the oven for around 15 minutes
- A 320g pack would make two good sized main meals
Whereas the Atlantic Ocean has just one species of salmon, the Pacific has seven. However, only one is on a par with Atlantic salmon - this one, the king or chinook. Inevitably, it's the rarest of the seven (although stocks are healthy) and most definitely, the largest by far and also the tastiest, with its high fat content (about 11%) giving the flakes a rich "wild" taste profile. And reassuringly expensive, the quayside price of an average king salmon is ten times that of a sockeye (mind you - they are three times bigger). North America's own demand for America's finest salmon leaves very little available for export - we count ourselves lucky to have secured this stock. If you don't think this makes a superb meal, we'll eat our hats.
Small bones - er, sorry, but you will definitely find one from time to time. However there oughtn't to be any in our loin steaks.
UK- dpd - Courier
| Basket | Charges |
| Under £40 | £5.90 |
| Over £40 | FREE |
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| Surcharge Type | Charge |
| Saturday & Sunday | +£3.40 |
| Remote Postcodes* | +£20 |
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
| Service | Charges | Details |
| 2nd class | from £3.20 | 2-4 day delivery |
| 1st class | from £3.80 | 1-2 day delivery |
Northern Ireland
International
We are not currently shipping internationally.
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |
Salmon fillets with egg and chips
Salmon is always a wonderful treat, however this recipe really takes it to the next level. It's lovely and light, with delicious flavors. Perfect for a summer lunch or dinner.
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