Fresh-Frozen Salmon Sashimi Slices

Salmon cut two ways: neat slices laid out on the plate, and thick cubes, plus one skin-on fillet portion showing the silver-black skin. The flesh is a clear, bright orange with fine white fat lines running through it, cool and glossy on the cut surface. The last shot is the same fish seared skin-side down — opaque and flaking, with the skin browned and crisp.

Eat it raw as sashimi with soy and wasabi, or sear the cubes hard and fast and leave the middle pink. It also takes well to a short cure, a citrus dressing, or a few minutes on a hot grill. Cooked or raw, keep the time short — salmon dries out quickly past medium.

• Sliced and cubed, skin-on fillet portion
• Bright orange flesh with fine white fat lines
• Raw for sashimi, or sear skin-side down
• Keep cold and use promptly

Sold by weight. Keep refrigerated at 0-4°C and eat within 24 hours of opening; do not refreeze once thawed.