Salmon Tail End Fillets
Tasty tail ends of Salmon Fillet!
These tail end portions are cut beyond the bone-line giving slim, bone-less, quick cook pieces. Supplied skin on.
- Ingredients (Allergens in capitals)
- Salmon FISH
- Net Weight
- Salmon (Salmo salar)/FARMED in Norway/Faroe/Iceland/UK (Scotland)
- Average serving
- 2-4 Tail Ends per Kg
- Storage use by (fresh)
- 2-3 Days @ 5°C
- Storage Use By (frozen)
- Up to 2 months
- Serving Suggestions
- Try rolling the fish after removing the skin adding herbs and finely grated lemon rind. Top with a little butter and wrap in foil. Bake in a hot oven 200°C/400°F/gas mark 6 for 10-15 minutes or until the fish is cooked through.
- Related Recipes
- Salmon with Fennel and White Wine
Salmon Burgers with Not Quite Mayo
Spicy Salmon Stir Fry
Tandori Salmon Skewers
Thai Salmon Kebabs with Sweet Chilli and Lime Dip