Frozen Original Cut Salmon Steaks

These are round-cut salmon steaks, cut across the fish so each piece carries the natural marbling that keeps it moist. The flesh is a clear orange-red, and the fat is balanced rather than heavy — rich enough to taste, not so much that it turns oily.

Blast freezing straight after catching preserves the sweetness and the juice that a slow freeze would draw out. The steaks are even in thickness, which matters more than most people expect: an uneven cut means one end is dry before the other is done.

Pan fry skin side down, bake at 200°C, or air fry from frozen with a little oil and salt. Thaw in the fridge overnight for the best texture, and avoid hot water, which washes out the flavour and leaves the flesh stringy.

• Round-cut steaks with natural orange-red flesh
• Distinct marbling lines and balanced fat
• Blast frozen after catching to hold sweetness and juice
• Pan fry, bake or air fry for quick weekday meals