The loin is cut in the back of the fish. It is the best part. Featuring a high fat-to-flesh ratio, it’s ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlax.
Each loin weight between 300g and 500g. They are suitable for freezing.
Case of 3 Kg of fresh fillet. You will receive between 6 and 10 loins.