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 up a slice of sashimi you can make a little rose. Great for decoration.
1. Defrost the Hirame Sashimi in the refrigerator or in cold water for 30 minutes.
2. Remove the package from the fish and pat dry with paper towel.
3. Cut the fish into slices and eat raw.
4. Enjoy your meal!
Country of origin: Netherlands (Wild)
*Keep in freezer (-18℃)