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.
Weight: ca. 200gr
Country of origin: Norway
*Keep in freezer (-18℃)
Defrost and cook in oven at 200℃ for 5 minutes