Frozen Salmon Belly Sashimi Slices

The middle-belly loin of cold-water Atlantic salmon, boneless and skin-off, sliced before freezing so it is ready to plate once thawed. The flesh is a clear orange with even white fat lines running through it.

Because only the thickest centre section is kept — no head, tail or loose belly trim — the balance between fat and lean stays even. It eats buttery and tender rather than rich, with a mild sweetness and almost no fishiness.

Serve it chilled as sashimi or over a rice bowl, fold it through a salad, or sear it briefly for a warm plate. The small pack is sized for one sitting, so nothing is left half-used in the freezer.

Keep it sealed and frozen, and thaw slowly in the refrigerator — a few hours is enough. Do not soak it in warm water or leave it out at room temperature; both break the texture. Raw serving depends on a fully intact cold chain, so cook it through if you are at all unsure.

• Middle-belly loin only, boneless and skin-off, pre-sliced
• Even white fat lines — buttery and tender rather than greasy
• Thaws straight to the plate, no extra trimming
• Sashimi, sushi bowls, salads, or a quick warm sear