Atlantic Salmon Back Sashimi Strip
A single, elegant strip cut from the back of the salmon — the loin, if you like — which is the leanest, firmest part of the fish and exactly what you want for sashimi. Each strip weighs 100–150g, enough for a generous plate of sashimi for two, or a very indulgent one.
Cut and frozen at peak freshness, which is not a compromise but a virtue: freezing is precisely what makes raw fish safe to eat, and it's how the best sushi restaurants do it too. Simply defrost slowly in the fridge, slice thinly across the grain with your sharpest knife, and serve with soy, wasabi and pickled ginger. It's equally at home in poke bowls, tartare or ceviche — or seared for thirty seconds a side if raw isn't your thing.
Serving suggestion: One strip serves 2 as a sashimi starter.
Preparation: Defrost in the fridge for 8–12 hours. Best eaten the day of defrosting. Do not refreeze.
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Product Details
A single, elegant strip cut from the back of the salmon — the loin, if you like — which is the leanest, firmest part of the fish and exactly what you want for sashimi. Each strip weighs 100–150g, enough for a generous plate of...
A single, elegant strip cut from the back of the salmon — the loin, if you like — which is the leanest, firmest part of the fish and exactly what you want for sashimi. Each strip weighs 100–150g, enough for a generous plate of sashimi for two, or a very indulgent one.
Cut and frozen at peak freshness, which is not a compromise but a virtue: freezing is precisely what makes raw fish safe to eat, and it's how the best sushi restaurants do it too. Simply defrost slowly in the fridge, slice thinly across the grain with your sharpest knife, and serve with soy, wasabi and pickled ginger. It's equally at home in poke bowls, tartare or ceviche — or seared for thirty seconds a side if raw isn't your thing.
Serving suggestion: One strip serves 2 as a sashimi starter.
Preparation: Defrost in the fridge for 8–12 hours. Best eaten the day of defrosting. Do not refreeze.
- Farmed
- Raw
- Norway
