Mt Cook Alpine Salmon, 200g fillet

This Salmon is incredible! Our dry handled fish does not stick to the pan and the skin goes beautifully crunchy when pan fried.

200g fillet of Mt Cook Alpine Salmon from the Souther Alp glacial waters of New Zealand. Dry handled, pin boned, skin on.

We recommend oiling lightly and seasoning with salt and pepper, placing skin side down on the BBQ, or seasoned and then pan fried with ghee or murray cod fat in a pan on medium high heat. You can aid in the crisping of the skin by placing a Saint Peter Fish Weight or a saucepan halfway filled with water (to make it heavier) on top of the flesh side while cooking to weigh it down.