Head, collar bone, backbone, rib cage, tail, all fin structures and pin bones have been removed. Belly flap has been trimmed to remove excess fat. Fillets are random in individual weight.
 
Preparation instruction: Bake: 400-425° 10 to 15 minutesBroil: Lay open skin side down 4 inches from heat source 3 to 5 minutes Poach: cover with liquid, simmer over low heat about 4 minutes Steam: about 5 minutes Sauté: about 2 minutes per side Grill: about 2 minutes per side

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival