🐟 Hokkaido salted salmon slice, mellow and delicious. 😍

🌊 We chose autumn salmon, also known as Akisake in Japanese, which swims back to their native habitat to prepare for breeding and spawning after a long sea voyage. The meat is firm and low in fat. Bring it to slice into large chunks, and then soaked in ice and salt for 72 hours to preserve its freshness and naturally sweet flavor. It can be used to prepare a wide range of foods, such as salmon steak, and teriyaki salmon or it can be adapted to Thai dishes such as spicy minced salmon salad, and fried salmon with chili and salt. If you don’t like salty food, we suggest preparing the fish in the Japanese method known as Mukae Shio before eating it. 🍱

🥢A Japanese method for removing the salt from fish meat (Mukae Shio)
1. Prepare 500 milliliters of clean water and add 1 tablespoon of salt (salt concentration: 1.5 to 2%).
2. Soak salmon for two to three hours in brine. The water will draw off the salt and saltiness from the fish.
3. Wash the fish once more in clean water and pat it dry before cooking.

💡Yummy Trick: You can switch from pure water to sake or white wine. The fish will smell better after cooking.

❄️ The recommended storage temperature for frozen items is below -18 ° C.

👉 Net Weight: 220 g (4 pcs.)

Imported from Japan 

Product EXP. 12/6/2024

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