Hirame or ‘Japanese turbot’ is a flatfish that is usually found in the Pacific and Atlantic Oceans. Unlike other types of sashimi, hirame has ‘hagotai’ (which means ‘bite’). The texture is slightly crunchy and chewy, which brings out the sweetness of the fish with every bite. Hirame sashimi is not only suited for sushi and sashimi but also for seasonal salads. Tip from the chef: if you roll op a slice of sashimi you can make a little rose. Great for decoration.
Country of origin: Netherlands (Wild)
*Keep in freezer (-18℃)
Thaw and eat raw