Crisp-skin pan sear
Hot pan, a little oil, skin side down and press for 30 seconds. Cook 6 minutes, flip for 1.
Core 50 °C for medium
Kreddy's · Scottish Atlantic salmon
Filleted in Bengaluru, professionally handled at a HACCP-compliant facility.
Two cuts, done properly. Pin-boned fillets from the west coast of Scotland, portioned and vacuum-sealed in our own plant, delivered frozen in an insulated box.
25+ yrsin the seafood value chain
−18 °Cheld from plant to doorstep
0%tariff under UK–India trade deal
Pin-boned by handTrimmed, vacuum-sealed
The fillets
Pick your cut
Same fish, two preparations. Choose by how you cook: skin on for crisp pan-searing, skin off for raw, curing and curries.
| Compare | Skin-On Fillet | Skin-Off Fillet |
|---|---|---|
| Best for | Pan-sear, grill, tandoor, oven roast | Sashimi, sushi, poke, gravlax, curries |
| Texture | Crackling skin, flesh stays moist | Uniform, buttery, easy to slice |
| Trim | Pin-boned, belly trimmed, scales off | Pin-boned, skin and grey fat line removed |
| Yield on plate | About 92% edible | 100% edible |
Check delivery to your area
Bengaluru gets next-day delivery. Other cities ship on our cold-chain routes.
How it works
Loch to kitchen in a steady cold chain
1
We import
Whole Atlantic salmon from farms on Scotland's west coast, flown in and held frozen on arrival.
Scotland west coast → Bengaluru2
We fillet
In our Bengaluru plant each fish is thawed under control, filleted, pin-boned, portioned and refrozen the same day.
Vacuum-sealed · batch-coded3
We deliver
Packed in an insulated box with gel ice. Pick a morning or evening slot; we confirm on WhatsApp before dispatch.
Arrives at or below −12 °C
Origin
Among the first tariff-free Scottish salmon into India.
In July 2026, after the UK–India trade agreement removed the 33% duty, one of the first significant shipments of Scottish salmon into India arrived at Sashimi Foods in Bengaluru. Kreddy's is our retail brand for it.
Scottish Atlantic salmon grows in cold, fast-moving sea lochs. That gives firm flesh, a clean mild flavour and a generous fat line, which is why chefs use it raw.
Salmo salarAtlantic salmon, farmed in Scottish sea lochs
Label RougeScottish farmed salmon holds France's top quality mark
~20 gprotein per 100 g, rich in omega-3
Batch-codedevery pack traceable to its import lot
Frozen, never refrozen twice
One controlled thaw for filleting, then straight back to −18 °C.
Insulated packaging
Thermal box and gel ice on every order, sized to the order.
Quality promise
Not happy with a pack? Tell us within 24 hours and we replace or refund it.
Weekly plan
Same order every week at 10% off. Skip or cancel by message.
Cook it right
Four ways with a fillet
Thaw overnight in the fridge, still sealed. Pat dry before cooking.
Salmon tikka
Hung curd, ajwain, kashmiri chilli and lemon. Marinate 30 minutes, grill or air-fry at 220 °C.
Keep the skin for structure
Sashimi & poke
Slice against the white lines while just firm from the fridge. Serve with soy, wasabi and pickled ginger.
Use within 24 h of thawing
Kerala fish curry
Coconut milk, kudampuli and curry leaves. Add cubed salmon at the end and simmer 5 minutes.
Don't boil hard after adding
From our kitchens
What chefs and home cooks say
★★★★★
Clean fat line and no pin bones to chase. We cut sashimi straight from the pack.
★★★★★
The skin-on fillet crisps up like it should. Arrived rock-solid frozen in a proper box.
★★★★★
Weekly plan works well for us. Same portions every Saturday, easy to plan meals around.
FAQ
Good questions
Is it safe to eat raw?
Yes. Scottish farmed salmon is raised on controlled feed and our fillets are held frozen at −18 °C, which is the standard approach for sashimi-grade fish. Thaw in the fridge and eat within 24 hours.
What is the difference between skin-on and skin-off?
Same fish and the same trim. Skin-on keeps the scaled skin for searing and grilling. Skin-off has the skin and the grey fat line beneath it removed, so every gram is edible and it slices neatly for raw dishes.
How is it delivered?
In an insulated box with gel ice. Bengaluru orders arrive next day in a morning (7–11 am) or evening (5–9 pm) slot. Put the packs in your freezer as soon as they arrive.
How long does it keep?
Up to 6 months sealed in a home freezer at −18 °C. Once thawed, keep in the fridge and cook within 2 days, or eat raw within 24 hours. Do not refreeze.
How does the weekly plan work?
Choose "Every week" on a product and we deliver the same order on the same day each week at 10% off. Message us on WhatsApp to skip a week, change the order or stop.
Do you supply restaurants and hotels?
Yes. For 5 kg and above, or for whole fish and custom portions, write to us from the main sashimifoods.com site for trade pricing.
Recipes and first dibs on new cuts
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