Norwegian Salmon Slice, cut bone-in, gives you a cross-section steak that includes the central bone and skin, a cut favoured in many Middle Eastern and South Asian kitchens for curries, grills and shallow-fried preparations.

Keeping the bone in helps the flesh hold its shape, and many cooks feel it adds flavour to slow-simmered dishes like fish curry or a tamarind-based stew. It also grills well, brushed with turmeric, chilli and lemon, then seared on both sides until it flakes but holds together around the bone. Because of the bone and slightly denser cut, give it a minute or two more on each side than you would a thin fillet, and check doneness near the bone where it cooks slowest. A short marination of fifteen to thirty minutes with acidic ingredients like lemon or vinegar helps tenderise the flesh and cuts through the richness of the salmon. Store it chilled and cook within a day or two for the best texture, or freeze it flat, thawing gradually in the refrigerator rather than at room temperature to keep the flesh firm.

If you're planning a full seafood spread, see our full fresh seafood selection for more cuts to pair with this one. QuicKart delivers it fresh across the UAE with free delivery, keeping your fish always at its best.