Pack details
- 2 sockeye salmon fillets, 140–170g each
- Wild Pacific sockeye (Oncorhynchus nerka) — deep ruby-red flesh, very low fat
- Pronounced, clean salmon flavour — very different to farmed Atlantic
How to cook
- Wild sockeye is leaner than farmed salmon — cook fast and don’t overdo it
- Pan-fry skin-side down for 3–4 minutes, flip for 30–60 seconds — keep the centre rare-medium
- Oven-bake at 200°C for 8–10 minutes with butter and lemon — less time than farmed
- BBQ on a cedar plank for 10 minutes — sockeye loves a smoky finish
- Brilliant for poke bowls and sashimi-style preparations
Sourcing and delivery
- Wild-caught sockeye from sustainably managed Pacific fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
