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Pack details
- One whole coho (silver) salmon side, 800g–900g
- Skin on, pin-boned
- Firmer texture and leaner profile than farmed Atlantic salmon — rich deep colour
How to cook
- Roast whole at 200°C for 15–18 minutes on a tray with lemon, fennel and butter — centrepiece
- Pan-fry portions skin-side down for 4–5 minutes until skin is crisp, 1–2 minutes on flesh side
- BBQ on a cedar plank for 12–15 minutes — smoky finish
- Cure into gravlax with salt, sugar and dill for 24–48 hours
Sourcing and delivery
- Coho salmon from accredited Pacific farms
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
