Fresh Salmon - Portions & Sides

Fresh Salmon - Portions & Sides

Our Salmon arrives daily from Scotland or Norway, we fillet and pin-bone by hand to produce whole sides for smoking or our fresh products. Rich in Omega 3 and generally considered to be one of the most adaptable fish our Salmon is generally in plentiful supply, you can order fresh or frozen, in generous 180 - 220 g portion sizes or 500g (half sides, or 1Kg whole sides. Shipped on ice, or chilled and vacuum sealed for freshness, ready to go straight in the freezer or fridge, or oven ! 

Salmon is very low in saturated fat and a very good source of Protein, It is also one of the very best sources of Vitamin B12 (which helps to keep the body's nerve and blood cells healthy as well as many other positives). It is a great source of Vitamin D and full of Iron and potassium.  

The Majority of salmon we use is Atlantic farmed salmon, we are able to purchase wild salmon on request but a deposit is required as it is significantly more expensive.

Product tabs

  • Product Information

    Salmon are considered “anadromous” which means they live in both fresh and salt water. They are born in freshwater where they spend a few months to a few years (depending on the species) before moving out to the ocean. When it's time to spawn, they head back to freshwater.

    Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. 

    Scientists believe Salmon navigate by using the earths magnetic field like a compass. When they find the river they came from, they start using smell to find their way back to their home stream. They build their ‘smell memory-bank’ when they start migrating to the ocean as young fish.

  • Cooking Guide

    Cooking Guide

    serve-as-is.pngtick.pngFresh Salmon can be served raw as sashimi or sushi, a 
    blend.pngtick.pngI would suggest this as a great way to make some absolutely sensational pate.
    fry.pngtick.pngA great way to cook it and it only takes a couple of minutes on each side.
    microwave.pngtick.pngA quick blast in the microwave and the salmon will be ready in around 5 minutes.  
    grill.pngtick.pngA couple of minutes under the grill is a great way to crisp up the salmon and tastes great.
    oven-bake.pngtick.pngOven cooking salmon is so easy to do and depending on the size of the salmon can take as little as 10 minutes.
    simmer.pngcross.jpgsalmon can be poached and is a very healthy way of cooking fresh salmon and there are lots of great recipes that work so well.
    steam.pngcross.pngMuch like Poaching the salmon steaming it is a great way to keep the nutrients in and gives you a beautifully moist piece of fish. 
    storage.pngtick.pngfresh salmon will need to be consumed within 2-3 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw.

  • Nutrition Data
    Nutrition Facts
    Nutrition Facts
    For a Serving Size of 100 grams (100g)
    Calories208Calories from Fat 120.8 (58.1%)

    % Daily Value *
    Total Fat13.4g-
    Saturated fat 3.1g-
    Monounsaturated fat 3.8g-
    Polyunsaturated fat 3.9g-
    Net carbs 0g-
    Fiber 0g0%
  • Recipe Ideas

    Seafood jambalaya


    • 1½ tbsp extra virgin olive oil
    • 1 onion, chopped
    • 2 celery sticks, sliced
    • 1 green or red pepper, seeded and cut into strips
    • 2 garlic cloves, crushed
    • ½ tsp ground ginger
    • ½ tsp cayenne pepper
    • 1 tsp mild chilli powder
    • 340 g (12 oz) basmati white rice
    • 900 ml (1½ pints) hot vegetable stock
    • 1 can chopped tomatoes, about 225 g
    • 3 tbsp coarsely chopped parsley
    • 100 g (3½ oz) peeled large raw prawns
    • 200 g (7 oz) skinned salmon fillet, cut into 2.5 cm (1 in) cubes
    • dash of Tabasco sauce (optional)
    • salt and pepper

    • Method

      1. Heat the oil in a large, wide pan over a moderately high heat. Add the onion and cook, stirring, for about 3 minutes. Add the celery, green or red pepper, garlic, ginger, cayenne, chilli powder and rice, and cook, stirring, for 2 minutes.
      2. Pour in the hot stock and stir well, then reduce the heat so that the stock is simmering gently. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
      3. Stir in the chopped tomatoes with their juice and 2 tbsp of the parsley, then add the prawns and salmon. Cover again and simmer for 3–4 minutes or until the seafood is just cooked and the rice has absorbed most of the liquid and is tender.
      4. Add the Tabasco sauce, if using, and salt and pepper to taste. Sprinkle with the remaining 1 tbsp parsley and serve hot.
    • *allrecipes

Earn 0Reward points