VAAG Vestfjord Salmon Centre Cut

Name: VAAG Vestfjord Salmon Centre Cut | Whole Side | FINE & WILD
Brand: ALBION FINE FOODS
SKU: VAGSAL2500
Price: 150.0 GBP
Availability: InStock

£150.00

2.5kg±

Variant

Steigen, Norway

The prime centre cut from a whole side of VAAG's Vestfjord Salmon — collar and tail trimmed to leave the most evenly proportioned section of the fillet. Skin on, bone out, super-frozen at –50°C the same day it leaves the cold open waters of the Vestfjord. The cut for entertaining or portioning.

VAAG Vestfjord Salmon Centre Cut

£150.00

A 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.

VAAG'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.

The 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.

Producer: VAAG Seafood, Henningsvær, Lofoten, Norway · Farmed in Steigen, Vestfjord, Norway

Species: Atlantic salmon (Salmo salar)

Cut: Centre cut from whole fillet, skin on, bone out (collar and tail trimmed)

Ingredients: Atlantic salmon (Salmo salar). No additives.

Storage: 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.

Allergens: Fish

Defrost in the fridge in the sealed vacuum pack overnight — twelve to sixteen hours for a piece this size. Do not defrost at room temperature or in warm water. Once defrosted, use within 24 hours and do not refreeze.

To portion at home: Take the piece straight from the freezer and let it temper on a chopping board for around 30 minutes — long enough to cut cleanly with a sharp knife but still firm to the touch. Slice into the thickness of your choice (3cm steaks, 200g portions, individual fillets), wrap each piece individually in cling film or vacuum bag, and return to the freezer. The pieces you keep back will hold their condition for up to 24 months. The pieces you've kept out should be defrosted in the fridge as above and used within 24 hours.

Whole-side roasting (for entertaining): Place the defrosted piece skin-side down on a lined oven tray. Score the flesh lightly two or three times across the width — not through to the skin — to allow it to cook evenly. Brush with olive oil or melted butter, season with sea salt, and roast at 180°C. A piece of approximately 2.5kg will take 25–35 minutes; check at 25 by pressing gently with a fork — the flesh should be just opaque and flake into clean layers, with the very centre still slightly translucent. Rest for 5 minutes before serving. The skin will lift off in one clean piece if you want to serve it skinless, or can be served crisped under a hot grill for the last 2–3 minutes.

Pan-roasting individual portions: Heat a heavy pan over a medium-high heat with a small amount of oil. Lay the portion skin-side down, press gently with a spatula for the first 30 seconds to keep the skin flat against the pan, and cook for 4–5 minutes until the skin is deep golden and crisp. Turn, add a knob of butter and a thyme sprig, and finish for a further 1–2 minutes basting with the foaming butter. The flesh should be just opaque at the edges and still slightly translucent at the centre.

Raw preparation: The flash-freezing process at –50°C exceeds the temperature and duration thresholds typically applied to fish destined for raw consumption, which means defrosted portions are also suited to crudo, ceviche, tartare and similar preparations. Remove the skin, slice across the grain with a sharp knife, dress simply, and serve cold.

Cold leftovers: Roasted whole-side salmon eats brilliantly cold the next day — flaked through a salad with new potatoes, dill and crème fraîche, or as the basis of a salmon rillette with butter and lemon. Refrigerate covered and use within 48 hou

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A 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.

VAAG'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.

The 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.

Producer: VAAG Seafood, Henningsvær, Lofoten, Norway · Farmed in Steigen, Vestfjord, Norway

Species: Atlantic salmon (Salmo salar)

Cut: Centre cut from whole fillet, skin on, bone out (collar and tail trimmed)

Ingredients: Atlantic salmon (Salmo salar). No additives.

Storage: 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.

Allergens: Fish

Preparation / Cooking

Defrost in the fridge in the sealed vacuum pack overnight — twelve to sixteen hours for a piece this size. Do not defrost at room temperature or in warm water. Once defrosted, use within 24 hours and do not refreeze.

To portion at home: Take the piece straight from the freezer and let it temper on a chopping board for around 30 minutes — long enough to cut cleanly with a sharp knife but still firm to the touch. Slice into the thickness of your choice (3cm steaks, 200g portions, individual fillets), wrap each piece individually in cling film or vacuum bag, and return to the freezer. The pieces you keep back will hold their condition for up to 24 months. The pieces you've kept out should be defrosted in the fridge as above and used within 24 hours.

Whole-side roasting (for entertaining): Place the defrosted piece skin-side down on a lined oven tray. Score the flesh lightly two or three times across the width — not through to the skin — to allow it to cook evenly. Brush with olive oil or melted butter, season with sea salt, and roast at 180°C. A piece of approximately 2.5kg will take 25–35 minutes; check at 25 by pressing gently with a fork — the flesh should be just opaque and flake into clean layers, with the very centre still slightly translucent. Rest for 5 minutes before serving. The skin will lift off in one clean piece if you want to serve it skinless, or can be served crisped under a hot grill for the last 2–3 minutes.

Pan-roasting individual portions: Heat a heavy pan over a medium-high heat with a small amount of oil. Lay the portion skin-side down, press gently with a spatula for the first 30 seconds to keep the skin flat against the pan, and cook for 4–5 minutes until the skin is deep golden and crisp. Turn, add a knob of butter and a thyme sprig, and finish for a further 1–2 minutes basting with the foaming butter. The flesh should be just opaque at the edges and still slightly translucent at the centre.

Raw preparation: The flash-freezing process at –50°C exceeds the temperature and duration thresholds typically applied to fish destined for raw consumption, which means defrosted portions are also suited to crudo, ceviche, tartare and similar preparations. Remove the skin, slice across the grain with a sharp knife, dress simply, and serve cold.

Cold leftovers: Roasted whole-side salmon eats brilliantly cold the next day — flaked through a salad with new potatoes, dill and crème fraîche, or as the basis of a salmon rillette with butter and lemon. Refrigerate covered and use within 48 hou

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here