Heads cut from salmon with a generous collar of meat still attached, gills left in for you to trim. The flesh is deep orange-red and oily in the best way, which is why it gives a broth its body and colour after a short simmer.

Origin & Sourcing

Cut from salmon processed in cold New Zealand water and frozen straight after cutting. Each head is trimmed to a similar size so a batch simmers evenly.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole head with collar meat, gills in
• State: raw, frozen
• Size: large grade, several heads per pack

Condition & Storage

Keep at -18 °C or colder. Thaw overnight in the refrigerator, then rinse and remove the gills before cooking. Do not refreeze after thawing.

Shelf Life & Delivery

Best within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs — freeze on arrival and check the pack is still firm.

How to Cook

• Soup: sear the head, add hot water and simmer 25–30 minutes until the broth turns milky.
• Braise: simmer in soy, ginger and spring onion for 15 minutes.
• Grill: season and grill 8–10 minutes a side over medium heat.

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.