{"title":"Premium Fish","description":"\u003ch3 style=\"text-align: center;\"\u003eŌra King Salmon\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eŌra King is a New Zealand Chinook (King) Salmon — widely regarded as the finest farmed salmon in the world. The flesh is rich, buttery, and densely marbled with healthy omega-3 fats, giving it a flavour and texture that sits closer to premium tuna than ordinary farmed salmon. We carry individual portions and whole fillets. The whole fillet is outstanding cooked en papillote, baked gently in parchment and foil to lock in moisture and flavour. Individual portions are perfect for pan-roasting — start skin-side down in a hot pan until crisp and golden, then finish briefly in the oven. Ōra King also cures beautifully for gravlax. For full methods, see our Ōra King Salmon Preparation \u0026amp; Cooking Tips.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eChilean Sea Bass\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eAlso known as Patagonian toothfish, Chilean sea bass has become one of the most sought-after fish in premium dining for good reason. The flesh is dense, snow-white, and extraordinarily buttery — with high oil content that makes it very forgiving to cook and almost impossible to dry out. It responds beautifully to pan-roasting, miso glazing, or baking. A restaurant favourite that translates easily to the home kitchen.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eAlaskan Wild Black Cod\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eWild-caught from the deep, cold waters of the North Pacific. Black cod (sablefish) is prized for its silky, rich flesh and high omega-3 content. The texture is delicate and almost melting — quite different from firmer white fish. It takes bold flavours exceptionally well, which is why miso-glazed black cod has become one of the most iconic dishes in modern Japanese-influenced cooking. Also excellent simply roasted with soy, ginger, and citrus, or grilled with harissa. See our Miso Black Cod recipe for a step-by-step guide.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eVAAG Skrei Cod\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eSkrei is a seasonal wild Atlantic cod, migrating from the Barents Sea to the Norwegian coast to spawn each winter. It's available from January through to April and is considered the finest eating cod in the world — firmer, leaner, and cleaner in flavour than standard cod, with large, pearlescent flakes. The VAAG brand represents some of the best skrei available, line-caught and processed to exacting standards. Skrei is a seasonal product — when the season ends, it's gone until the following year.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDover Sole\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eCornish day-boat Dover sole — widely considered the finest flat fish in European waters. The flesh is firm, sweet, and delicate, with a clean flavour that needs very little embellishment. Pan-fry in brown butter with capers and lemon for a classical meunière, or roast whole on the bone for maximum flavour. Dover sole is one of the few fish that actually improves with a day's rest in the fridge after catching, allowing the flesh to firm up and the flavour to develop. Available in a range of sizes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eYellowfin Tuna\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eWild, line-caught yellowfin tuna — suitable for eating raw or searing briefly. The flesh is deep red, lean, and clean-flavoured with a meaty, satisfying texture. Best served as sashimi, tataki (seared rare), or in tartare. Tuna should be treated more like steak than fish — sear hard and fast on the outside, leaving the centre raw or just warm. Overcooking tuna destroys both its flavour and texture. We also carry Red Tuna Saku Blocks — precision-cut rectangular portions of yellowfin, flash-frozen at ultra-low temperatures for sashimi preparation. See our Tuna Tataki recipe for method.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eRed Snapper\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eGulf red snapper fillets with the distinctive red skin intact. The flesh is firm, moist, and mildly sweet with a clean finish — one of the most versatile premium fish available. It takes well to almost any cooking method: pan-fry skin-side down for crisp skin, roast whole, grill, or steam. The skin is edible when crisped and adds both colour and flavour to the plate.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eYellowtail Kingfish\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eA premium fish increasingly popular in high-end Japanese and Australian cuisine. The flesh is pale, clean, and buttery with a delicate sweetness — excellent raw as sashimi or crudo, lightly seared, or grilled. We carry skin-on fillets that can be portioned to suit your preparation. Sustainably farmed and certified, this is one of the most refined fish in the collection.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eStorage, Defrosting \u0026amp; Handling\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eAll seafood in this collection is shipped in insulated packaging with ice packs via express courier service. The majority of items will remain frozen in transit. Smaller or thinner products — scallops, brown shrimp, tuna steaks, and similar — may begin to partially thaw during delivery. This is normal and does not affect quality; these items are best treated as fresh once received and used accordingly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor most seafood, defrost overnight in the fridge on a plate or in a colander. Pat dry with kitchen paper before cooking — surface moisture is the enemy of a good sear. Once thawed, use within 2–3 days and do not refreeze.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eA Note on Red Fish — Tuna and Saku Blocks\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eRed-fleshed fish like yellowfin tuna is stored at –50°C to preserve the vibrant colour and freshness of the flesh. Once thawed, oxidisation can cause the surface to darken — the flesh may shift from bright red to a deeper brownish tone when exposed to air. This is a natural process and does not indicate spoilage, but it can be minimised with careful handling. To defrost, remove the fish from its vacuum packaging and place it on a plate lightly covered with cling film. This allows the flesh to breathe while limiting prolonged air exposure. Use promptly once thawed — tuna in particular is at its best eaten the same day it's defrosted.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eCooking with Premium Seafood\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe single most important principle with high-quality seafood is restraint. These products have been sourced for their natural flavour — they don't need heavy sauces, complex marinades, or aggressive seasoning to taste good. In most cases, heat, fat, salt, acid, and one or two complementary flavours are all you need.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor fish fillets and portions, master the pan-roast: hot pan, oil, skin-side down until deeply golden, flip briefly, then finish in a 180°C oven for a few minutes. This technique works across virtually every fish in the collection, from Chilean sea bass to Dover sole to Ōra King Salmon. For crustacea, simplicity is equally important — king crab and lobster need nothing more than melted butter and lemon to shine.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe have detailed preparation and cooking guides for many products in the collection. Browse our Seafood Recipes section for step-by-step methods covering king crab, rock lobster, prawns, salmon, tuna, black cod, and more.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eBuying Premium Fish \u0026amp; Seafood Online in the UK\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eFINE \u0026amp; WILD delivers premium fish and crustacea across the UK via next-day courier. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. All seafood is packed in insulated boxes with ice packs to maintain temperature throughout transit. For orders over £225, weekday delivery is complimentary.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"chilean-sea-bass","title":"Chilean Sea Bass (Patagonian Toothfish)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChilean sea bass (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e) — properly known as Patagonian toothfish — caught by longline in the remote waters around Heard Island, over 4,000 kilometres southwest of mainland Australia. This is a deep-sea species that lives in some of the coldest, most pristine ocean on earth, and the flesh reflects it: snow-white, thick, and extraordinarily rich, with a high natural oil content that gives it a buttery, almost unctuous quality when cooked. It is one of very few white fish that behaves more like a piece of slow-cooked meat than a delicate fillet — it holds together under heat, bastes itself as it cooks, and is almost impossible to dry out.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of dense flesh, high fat content, and clean, mild flavour is what has made Chilean sea bass one of the most sought-after fish in professional kitchens worldwide. It takes bold flavours well — miso, soy, ginger, wild mushrooms, Madeira, brown butter — but needs very little. A hard sear on the skin side followed by a few minutes in a hot oven is enough to produce a restaurant-quality result at home. The skin crisps beautifully and is worth eating. Sold as individual skin-on portions, frozen, and MSC-certified for sustainable fishing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Longline-caught in the Heard Island and McDonald Islands fishery (Australian Antarctic waters), MSC-certified. Frozen at sea to preserve quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Patagonian toothfish (\u003cem\u003eDissostichus eleginoides\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"150g± Portion","offer_id":55535272427905,"sku":"GL51SEABP150","price":19.5,"currency_code":"GBP","in_stock":true},{"title":"250g± Tail Piece","offer_id":55535278064001,"sku":"GL51SEABP250","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0017_2.jpg?v=1719300682"},{"product_id":"ora-king-salmon","title":"Ōra King Salmon — Whole Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole side of Ōra King salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e), skin-on, vacuum-packed and frozen. Ōra King is Chinook salmon — the largest of the Pacific salmon species and a different fish entirely from the Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) that dominates most of the market. The flesh is visibly marbled with fine lines of intramuscular fat, which gives it a richer, more buttery texture and a higher omega-3 content than standard farmed salmon. The colour is a deep, vivid orange.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eŌra King salmon are raised in the Marlborough Sounds, New Zealand, in low-density open-water pens — 2% fish to 98% water. Each fish begins its life in freshwater springs before being transferred to the sea, mirroring the natural lifecycle of wild Chinook. Every fish is individually numbered for traceability and hand-selected by a master grader before being branded Ōra King. A whole side is a centrepiece — enough to feed 6–8 people generously, and suited to roasting en papillote, slow-roasting, hot-smoking, curing as gravlax, or portioning yourself into steaks for individual servings.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chinook salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing. It is possible to temper the fillet on a chopping board for 20 minutes, cut portions as needed, then re-wrap and return the remainder to the freezer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1.3kg± \/ 1.5kg± (skin-on whole side).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon).\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"1.3kg±","offer_id":54369271579009,"sku":"ORKSWF1300","price":101.0,"currency_code":"GBP","in_stock":false},{"title":"1.5kg±","offer_id":54513124344193,"sku":"ORKSWF1500","price":115.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BUYORAKINGSALMONWHOLEFILLET_FINE_WILDUK.jpg?v=1719300859"},{"product_id":"yellowfin-tuna-sliced-loin","title":"Wild Yellowfin Tuna Steak","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), line-caught in the Indian Ocean off the Seychelles and blast-frozen at -50°C within hours of landing. The flesh is a deep, translucent red — the colour that tells you the fish has been handled properly from the moment it left the water. Yellowfin is a leaner, cleaner-flavoured tuna than bluefin, with a firm, meaty texture and a mild sweetness that makes it one of the most versatile fish in the kitchen. It is equally at home eaten raw as sashimi or tartare, seared hard and fast for tataki, or grilled as a steak with nothing more than salt and a squeeze of lime.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis tuna is frozen at ultra-low temperatures immediately after cutting — blast-frozen at -50°C and stored at -60°C — which prevents ice crystal formation and preserves the colour, texture, and integrity of the raw flesh. This level of cold-chain management is what makes it suitable for raw preparation. The steaks are cut from the loin and vary slightly in shape depending on the section of the fillet. Available in three sizes from 250g to 350g — each a generous single portion or enough for two as a starter, sliced thin. Line-caught from certified Seychelles fishing vessels operating under sustainable fishing guidelines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Line-caught in Seychelles waters, Indian Ocean. Blast-frozen at -50°C, stored at -60°C. Sourced through certified fishing vessels adhering to sustainability guidelines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Remove from packaging before thawing in the fridge. Use promptly after thawing for optimal colour and flavour. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"250g","offer_id":55410802327937,"sku":"YFTUN250","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55133782344065,"sku":"YFTUN300","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55410809274753,"sku":"YFTUN350","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"550g","offer_id":55554282291585,"sku":"YFTUN550","price":55.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yellowfin_Tuna_Steak_FINE_WILD.jpg?v=1739625882"},{"product_id":"ora-king-salmon-portions","title":"Ōra King Salmon Portion","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAn individual portion of Ōra King salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chinook salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 240g± (skin-on portion).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon).\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":39986513707113,"sku":"ORKSP240","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0012_59897baa-f246-4dc8-ade6-e7d203c62c8d.jpg?v=1719301644"},{"product_id":"black-cod-portion","title":"Alaskan Wild Black Cod (Sablefish)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Alaskan black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e), line-caught in the Gulf of Alaska off Middleton Island and individually quick-frozen as skin-on portions. Black cod — properly called sablefish — is not a cod at all. It is a deep, cold-water species with a fat content far higher than any true cod, which gives it a rich, buttery texture and a distinctive nutty sweetness that has made it one of the most coveted fish in both Japanese and contemporary Western cooking. The flesh is silky white, the skin dark and fine-scaled, and the natural oil content means it is one of the most forgiving fish to cook — it stays moist and tender even if your timing is slightly off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the fish that Nobu Matsuhisa made famous with his miso black cod — a dish that has been on the menu at every Nobu restaurant since the early 1990s and has become one of the most replicated recipes in modern gastronomy. The technique is straightforward: marinate the fish in a sweet white miso paste for two to three days, then grill under fierce heat until the glaze caramelises and bubbles. But black cod is far more versatile than a single dish. It takes well to roasting, grilling, and glazing with citrus, chilli, harissa, or soy-based sauces. The high omega-3 content and natural richness make it satisfying in a way that leaner white fish cannot match. Portion shapes may vary depending on the size of the fish and the section of fillet from which they are cut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Line-caught in the Gulf of Alaska (Middleton Island), MSC-certified. Individually quick-frozen (IQF) at sea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sablefish \/ black cod (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (1 x skin-on portion)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40833838317673,"sku":"BLC167","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/BLACKCODPORTIONS_FINE_WILD.jpg?v=1719304384"},{"product_id":"dover-sole","title":"Cornish Dover Sole","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhole Dover sole (\u003cem\u003eSolea solea\u003c\/em\u003e), day-boat caught off the Cornish coast, skinned, trimmed, gutted, and blast-frozen with the central bone left in. Dover sole is widely regarded as the finest flatfish in European cookery — the flesh is firm, white, and close-textured with a clean, sweet flavour that holds its own against butter, brown shrimp, capers, and the classic sauces of French cuisine. It is one of very few fish that actually improves with a day or two of ageing, and one of the reasons it has held its place at the top of restaurant menus for generations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese fish are landed by small day boats working the waters off Cornwall and delivered within hours of the catch. Each sole arrives already skinned and trimmed — ready to cook whole on the bone, which is the best way to preserve moisture and flavour during cooking. The bone lifts away cleanly once cooked, leaving two neat fillets per side. Available in four sizes from 200g to 350g, with the larger fish offering thicker fillets that are easier to handle in the pan. Dover sole is the definitive fish for meunière, but it is equally at home grilled, roasted, or poached and served with a sauce vierge or beurre noisette.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Day-boat caught by small Cornish vessels fishing in local waters. Each fish is individually handled, prepared, vacuum-packed, and blast-frozen at -30°C within hours of landing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Once thawed, refrigerate and cook within 4 days of delivery. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":55319853760897,"sku":"DSOLE200","price":24.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55145313304961,"sku":"DSOLE250","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55004479422849,"sku":"DSOLE300","price":36.0,"currency_code":"GBP","in_stock":true},{"title":"350g","offer_id":55230962729345,"sku":"DSOLE350","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CornishDoverSole_PremiumDay-BoatFish_FINE_WILDUK.jpg?v=1737455316"},{"product_id":"red-snapper-fillet","title":"Red Snapper Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild-caught red snapper (\u003cem\u003eLutjanus campechanus\u003c\/em\u003e) from the Gulf of Mexico, filleted skin-on, vacuum-packed, and blast-frozen at -30°C. Red snapper is a lean, white-fleshed fish with a clean, mildly sweet flavour and a firm texture that holds its shape well during cooking. The skin crisps up beautifully when pan-seared and has a distinctive rosy-pink colour that makes it one of the more visually striking fish you can put on a plate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a versatile, straightforward fish that suits a wide range of cooking methods. It takes well to pan-searing, grilling, roasting whole portions, and steaming — the flesh is forgiving enough to work across most preparations without drying out easily. It sits comfortably alongside Mediterranean, Caribbean, and South-East Asian flavours. Fillets may arrive as whole fillets from smaller fish or as half-fillet portions cut from larger fish, depending on availability. Shipped frozen in insulated packaging — store in the freezer or thaw in the fridge and use within 4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red snapper (\u003cem\u003eLutjanus campechanus\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. May arrive frozen or partially frozen. Store in the freezer at -18°C or below. Thaw in the fridge — allow 8–12 hours. Once thawed, refrigerate and consume within 4 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (red snapper).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"200g","offer_id":55318198878593,"sku":"REDSNAP200","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55318199042433,"sku":"REDSNAP250","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":55318199140737,"sku":"REDSNAP300","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"350g","offer_id":54977296597377,"sku":"REDSNAP350","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":55318200091009,"sku":"REDSNAP400","price":40.0,"currency_code":"GBP","in_stock":false},{"title":"450g","offer_id":55318200877441,"sku":"REDSNAP450","price":45.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/GulfRedSnapperFillets_PremiumWild-CaughtFish_FINE_WILDUK.jpg?v=1739704352"},{"product_id":"red-tuna-saku-block","title":"Red Tuna Saku Block (Yellowfin)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA pre-cut block of yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), frozen and portioned into a uniform rectangular saku shape for easy slicing. This is a practical, entry-level tuna — clean-tasting and lean, with a firm texture that holds up well when sliced for sashimi or seared quickly in a hot pan. It is not in the same league as a hand-cut loin steak from a line-caught fish, but for everyday sushi nights, poke bowls, or a quick midweek sear it does the job reliably and at a sensible price point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSaku blocks are the standard format used in sushi restaurants for high-volume slicing — the rectangular shape means uniform, consistent slices with minimal waste. The block arrives frozen and should be thawed slowly in the fridge before use. Once thawed, it is ready to slice straight from the pack. If searing, pat it thoroughly dry first.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shipped frozen in insulated packaging. Store in the freezer at -18°C or below. Thaw slowly in the fridge — allow 8–12 hours. Once thawed, use within 2 days. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna).\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":55577431441793,"sku":"REDTUNSB300","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/RedTunaSakuBlockforSushi_FINE_WILD.jpg?v=1745149027"},{"product_id":"skrei-cod","title":"VAAG Skrei Cod Loin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Skrei cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) loin, pot-line caught off the Lofoten and Vesterålen Islands in Arctic Norway during the annual spawning migration, processed and super-frozen at –50°C by VAAG Seafood. Skrei is not a separate species from Atlantic cod — it is the same fish at its absolute peak. Each year between January and April, mature cod that have spent five to seven years feeding in the nutrient-rich Barents Sea migrate over 1,000 kilometres south to spawn in the waters around Lofoten. That journey builds exceptional muscle density, and the fish arrive lean, firm and at their finest. The flesh is brilliantly white, clean-flavoured and faintly sweet, with a texture that is noticeably firmer and more defined than ordinary cod.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese loins arrive skinless, boneless and ready to cook — thick, generous cuts that hold their shape under high heat, poach cleanly without falling apart, and roast beautifully. Skrei has been Norway's most prized seasonal catch for over a thousand years, and the reason it commands the prices it does is straightforward: the eating quality of a fish that has been swimming hard through cold Arctic water for weeks is in a different class to cod caught at any other time of year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name itself comes from the Old Norse \u003cem\u003eskrida\u003c\/em\u003e — to wander. VAAG process each fillet within hours of landing at their fishery in Henningsvær, Lofoten, and freeze at –50°C to prevent ice crystal formation and preserve the texture of the raw fish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Vesterålen \/ Lofoten waters \u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) — Skrei\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot and line, Norwegian coastal fleet (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Caught January–April · Available all year from frozen\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePlease note this image is of a loin steak only - the product is much larger \u003c\/strong\u003e\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"450g±","offer_id":55658031317377,"sku":"SKRCOD450","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"500g±","offer_id":55660977422721,"sku":"SKRCOD500","price":53.5,"currency_code":"GBP","in_stock":true},{"title":"550g±","offer_id":55385123225985,"sku":"SKRCOD550","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"600g±","offer_id":55658023256449,"sku":"SKRCOD600","price":64.5,"currency_code":"GBP","in_stock":true},{"title":"650g±","offer_id":55694345175425,"sku":"SKRCOD650","price":69.5,"currency_code":"GBP","in_stock":false},{"title":"700g±","offer_id":55410954436993,"sku":"SKRCOD700","price":75.0,"currency_code":"GBP","in_stock":false},{"title":"750g±","offer_id":55634785501569,"sku":"SKRCOD750","price":80.0,"currency_code":"GBP","in_stock":false},{"title":"850g±","offer_id":55808492208513,"sku":"SKRCOD850","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/SkreiCodLoin_WildNorwegianSeasonalCod_FINE_WILD.jpg?v=1778926770"},{"product_id":"yellowtail-kingfish","title":"Yellowtail Kingfish","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYellowtail kingfish (\u003cem\u003eSeriola lalandi\u003c\/em\u003e), sustainably raised at The Kingfish Company's land-based facility in Zeeland, Netherlands, using recirculating aquaculture system (RAS) technology powered by renewable energy. The flesh is pale pinkish-white, firm, and clean-flavoured with a subtle richness and a texture that has more in common with swordfish or tuna than with most farmed fish. It holds its shape under heat, takes well to bold flavours, and is equally at home eaten raw. Available as two cuts — prime loin (the thicker centre-cut with more even marbling) and bottom loin (a leaner, thinner cut at a lower price point) — both sold as skin-on portions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYellowtail kingfish is a genuinely robust fish. It is one of the few species with the structure to stand up to a proper red curry, a miso glaze, or a hot grill without breaking apart or losing its character. The firm texture and mild, clean flavour also make it excellent raw — sliced as sashimi, diced for ceviche or tartare, or served as crudo with citrus and olive oil. The Kingfish Company raises these fish without antibiotics or vaccines in controlled, traceable conditions, and holds both ASC and BAP certification. This is land-based aquaculture at its best: consistent quality, full traceability, and no impact on wild fish stocks or marine ecosystems.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e The Kingfish Company, Zeeland, Netherlands. Land-based RAS facility powered by renewable energy. ASC and BAP certified. No antibiotics, no vaccines.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Yellowtail kingfish (\u003cem\u003eSeriola lalandi\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen at -18°C or below. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g± (skin-on portion — prime loin or bottom loin depending on variant selected).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"150g Prime Loin","offer_id":54911184667009,"sku":"YTKING151","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"140g Bottom Loin","offer_id":55353963938177,"sku":"YTKINGBL","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PremiumYellowtailKingfish-SustainableSashimiGradeFish_FINE_WILD.jpg?v=1756296823"},{"product_id":"vaag-skrei-cod-cheeks","title":"VAAG Skrei Cod Cheeks","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild Skrei cod cheeks (\u003cem\u003eGadus morhua\u003c\/em\u003e) from the same Lofoten and Vesterålen catch as our Skrei loin — the migratory Atlantic cod that returns to these waters each winter to spawn after a 1,000-kilometre journey from the Barents Sea. The cheeks are the small, round muscles set into either side of the cod's head, and pound for pound they are the most prized eating on the fish. Where the loin is dense and flaking, the cheeks are firm, sweet and almost scallop-like in texture — a clean, springy bite with a faint shellfish quality on the palate. In Norway, Spain and Portugal they have always been the cut professional kitchens reach for first; in the UK they remain quietly under the radar, despite being arguably the best mouthful the fish offers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVAAG hand-trim and clean each cheek before vacuum-packing and super-freezing at –50°C the same day they come off the boat at Henningsvær. The packs typically contain eight or nine cheeks, around 200g (+- 25g), with no further preparation required. Cooked simply — a hard sear in foaming butter, a few seconds per side, finished with lemon — they are one of the most rewarding ingredients in this entire range, and the kind of cut that turns a quick supper into something genuinely memorable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Wild-caught from Vesterålen \/ Lofoten waters \u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e) — Skrei\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCatch method:\u003c\/strong\u003e Pot and line, Norwegian coastal fleet (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Caught January–April · Available all year from frozen\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic cod (\u003cem\u003eGadus morhua\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePack:\u003c\/strong\u003e Approximately 200g+- , 8–9 cheeks per pack\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"Default Title","offer_id":55634168021377,"sku":"SKREICHEEKS","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VAAGSkreiCodCheeks_TheChef_sCut_FINE_WILD.jpg?v=1778927152"},{"product_id":"vaag-vestfjord-salmon-centre-cut","title":"VAAG Vestfjord Salmon Centre Cut","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA premium centre cut taken from a whole side of VAAG's Vestfjord Salmon — the most evenly proportioned section of the fillet, with the collar and the tail trimmed away to leave the prime middle. Skin on, bone out, vacuum-packed and super-frozen at –50°C the same day it leaves the water at VAAG's Henningsvær fishery in Lofoten. This is the cut that professional kitchens reach for when serving a whole side at the table — uniform thickness across the piece means it cooks evenly end to end, with no overdone thin tail or thick collar that takes longer than the rest. The flesh is firm, clean clear-coral in colour, and carries the fat marbling that defines well-raised cold-water salmon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVAAG's Vestfjord Salmon is reared in the cold open waters of Steigen, on the Vestfjord — the deep Arctic fjord that separates Lofoten from the Norwegian mainland. The combination of cold water, strong tidal flow and low stocking density produces a fish with the structure and condition needed to be served whole, presented at the table, or carved into individual portions to your own thickness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe centre cut is the right choice for two scenarios. First, entertaining: bake or roast the whole piece skin-on for a centrepiece dish, served sliced at the table. Second, portioning: temper the piece on a chopping board for around 30 minutes, cut to your preferred thickness with a sharp knife, and return what you don't need to the freezer wrapped in cling film or a fresh vacuum bag. This gives you a stock of restaurant-grade portions ready to defrost as needed — which is genuinely useful for any home that cooks salmon regularly and wants the quality without the daily commitment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e VAAG Seafood, Henningsvær, Lofoten, Norway · Farmed in Steigen, Vestfjord, Norway\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Centre cut from whole fillet, skin on, bone out (collar and tail trimmed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e). No additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below until the best-before date. Defrost in the fridge in the sealed vacuum pack overnight. Once defrosted, use within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"ALBION FINE FOODS","offers":[{"title":"2.4kg±","offer_id":55634194760065,"sku":"VAGSAL2500","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VAAGVestfjordSalmonCentreCut_WholeSide_FINE_WILD.jpg?v=1778927363"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/Cornish_Dover_Sole_Premium_Day-Boat_Fish_FINE_WILD.jpg?v=1777303576","url":"https:\/\/www.fineandwild.com\/collections\/fishmonger.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}