A bone-out loin portion, skin left on, trimmed to one even thickness so it cooks at the same rate from edge to centre. The flesh is bright coral with fine white fat lines running through it and finishes buttery rather than heavy.

What is in the pack

• Net weight: 2 kg
• 8 portions of about 250 g each
• Each portion measures roughly 15 x 8 cm at 2.5 cm thick

Where it comes from

Raised in cold, fast moving seawater and harvested at size, then cut and frozen within hours so the cut face never dries out

Its condition

Individually frozen, so the portions stay separate in the pack and you can lift out one or two without defrosting the rest

Storage and thawing

Keep at -18 C or colder. Thaw a single portion overnight in the refrigerator, about 8 to 10 hours. Pat the surface dry before it meets the pan and never thaw in warm water.

Shelf life and delivery

Best within 9 months of the pack date printed on the back panel. Ships in an insulated box with gel ice; stack the packs together in the freezer so they hold temperature.

How to cook it

Lay it skin side down in a dry pan over medium heat for 4 minutes until the skin releases on its own, then turn for 2 minutes. Or bake at 200 C for 12 minutes. Slicing it raw needs a fish that was commercially frozen at -20 C or colder for at least 24 hours, so read the pack label before serving it that way.

Allergen

Contains fish. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw product.