Chum Salmon or Sockeye salmon also called red or blueback salmon,

is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Chum salmon caught in one of the world’s top three fishing spots, Sanriku ocean, after cutting them into slices so that those can be easy to cook.

If you feel salty, remove the salt. It is not difficult. When refrozen, just put 2% salty water. (in Japanese, Mukae Shio)

Recipe
1. when refroze, out in salty water. 4 PCS water 500ml salt 1 spoon (1.5-2% salty water) or Sake or white wine.
2. 2-3hour put in water.
3. Wipe off the water and cook.

Product EXP. 14/09/2024