This salmon is fermented for almost a week in the lees of sake (the residue from sake production). This so-called ‘kasuzuke’ is a traditional Japanese preparation method for various types of vegetables and fish. The rich and slightly bitter sake taste works its way with the juices of the salmon and elevates the taste of the fish to a whole other level.
Weight: 2 fillets
Ingredients: Salmon, Rice Wine, Soybean paste
Country of origin: Norway (Wild)
Allergens: Fish, Rice Wine, Soybean, Wheat
*Keep in freezer (-18℃)
Defrost and cook in preheated oven at 230℃ for 7 minutes