Fillets & Steaks

Cut, portioned and ready to cook. Nothing to trim and nothing wasted — the pieces are shaped so they hold together in the pan and cook through evenly.

In This Collection

• Salmon, deep orange with fine marbling, in thick portions
• Ribbonfish, cut into steaks with the silver skin left on

Pan-sear, bake or poach straight from the pack. A hot pan and a little butter is usually all they need.