Sake no Hara
The most fatty part of the salmon is the belly strip. In Japan this part is used for Kushiyaki (skewer) and baked on the BBQ. However, sake no hara is also perfect for tasty marinades like Nanban-zuke.
Cooking instructions
1. Defrost the Sake no Harain the refrigerator or in cold water for 30 minutes.
2. Remove the package and place the fish on a baking paper-lined baking sheet in the oven for 5 minutes at 230 ℃.
3. Enjoy your meal!
Information
Weight: ca. 200gr
Ingredients: Salmon
Country of origin: Norway
Allergens: Fish
*Keep in freezer (-18℃)
