| Image | Name | Summary | Weight | Price | Buy |
|---|---|---|---|---|---|
 | Aji Nanbanzuke | 200g horsemackerel + soya sauce | € 11,10 | ||
 | Aji no Hiraki | 5 pcs of dried horse mackerel | € 6,70 | ||
 | Aji Sashimi | 150-200g horse mackerel for sashimi | € 6,20 | ||
 | Akauo no Kasuzuke | 2 slices perch in ricewine sauce | € 11,25 | ||
 | Akauo no Kirimi | 2 slices perch | € 10,25 | ||
 | Buri no Kirimi | 2x80g slices yellowtail | € 13,90 | ||
 | Buri Sashimi | ± 150g yellowtail | € 13,90 | ||
 | Chikuwa | 160g fish cake (5 pieces) | € 2,70 | ||
 | Ebi Suisho Gyoza | 20 shrimp crystal dumplings | € 11,30 | ||
 | Ebi-fry | 10 pcs breaded shrimps | € 7,95 | ||
 | Gindara Kasuzuke | 2 slices black cod in ricewine sauce | € 15,40 | ||
 | Gindara no Kirimi | 2 slices black cod | € 14,80 | ||
 | Gindara Saikyozuke | 2 slices black cod in sweet miso sauce | € 15,40 | ||
 | Hirame Sashimi | 100-120g flatfish | € 11,75 | ||
 | Hoshi Karei | 2 pcs of dried dab | € 5,15 | ||
 | Hotate | ± 200g scallops | € 14,35 | ||
 | Ika Ball | 13 squid balls (200g) | € 4,85 | ||
 | Ika Geso Karaage | 500g squid tentacle for deep fry | € 11,75 | ||
 | Ikura | 100g pack salmon caviar | € 14,85 | ||
 | Iwashi Fry | 2 x sardine fry | € 5,10 | ||
 | Iwashi Maruboshi | 4 salted dried sardines | € 3,75 | ||
 | Iwashi Mirinboshi | 4 sardines in sweet soya sauce | € 4,65 | ||
 | Kanikama | 250g Surimi sticks | € 3,50 | ||
 | Karei | 3 sliced dab | € 5,25 | ||
 | Katsuo Bushi | 40g thin flakes of skipjack tuna | € 5,40 | ||
 | Madai (Red Seabream) | 400-500g fillet | € 17,50 | ||
 | Masago | 100g capelin roe | € 2,85 | ||
 | Mentaiko | 65g spicy pollack roe | € 7,15 | ||
 | Oden set | Japanese hotpot for 2/3 p | € 10,30 | ||
 | Saba Gochujang | 2 mackerel fillets in Korean miso sauce | € 6,00 | ||
 | Saba Mirinboshi | 2 fillets mackerel in sweet soya sauce | € 6,45 | ||
 | Saba Miso Zuke | 2 fillets mackerel in miso sauce | € 6,50 | ||
 | Saba no Tatsutaage | ±200g marinated mackerel for frying | € 7,25 | ||
 | Saba Sanmai | 2 mackerel fillets | € 5,50 | ||
 | Sake Burger | 2 x 80g salmon burger | € 5,10 | ||
 | Sake kasuzuke | 2 slices salmon in ricewine sauce | € 8,75 | ||
 | Sake no Hara | 200g salmon belly parts | € 3,90 | ||
 | Sake no Kirimi | 3 slices salmon | € 10,50 | ||
 | Sake Saikyozuke | 2 fillets salmon in sweet miso sauce | € 8,95 | ||
 | Sake sashimi | ± 200g salmon | € 8,40 | ||
 | Sake Teriyaki | 2 slices salmon in teriyaki sauce | € 8,95 | ||
 | Sanma | Pacific Saury (3 pieces in pack – 400g) | € 7,50 | ||
 | Satsumaage | 6x60g fried fishcake | € 7,15 | ||
 | Seafood Curry | 200g seafood curry | € 7,80 | ||
 | Seafood Mix | 500g (NET450g) Seafoodmix | € 5,65 | ||
 | Seafood Okonomiyaki | 2pcs x 250g seafood pizza | € 9,25 | ||
 | Shime Saba | 90g vinegared mackerel | € 4,40 | ||
 | Shio Saba | 2 fillets of salted mackerel | € 6,00 | ||
 | Shio Zake | 2 slices salted salmon | € 7,90 | ||
 | Shishamo | 250g dried capelin | € 6,20 | ||
 | Smoked Salmon | 200g | € 10,30 | ||
 | Suzuki Sashimi | 100-135g seabass | € 9,80 | ||
 | Tako | 190g boiled octopus tentacles | € 9,20 | ||
 | Takoyaki | € 9,25 | |||
 | Tara no Kirimi | 3 slices cod | € 12,30 | ||
 | Tara Saikyozuke | 2 slices cod in sweet miso sauce | € 9,15 | ||
 | Tarako | 65g pollack roe | € 7,15 | ||
 | Thai Shrimp Curry | 200g Thai style shrimp curry | € 8,20 | ||
 | Thermobag | Thermobag ‘ Blanco’ 45 x45 cm | € 1,50 | ||
 | Wakasagi | 250g smelt | € 3,10 | ||
 | YARIIKA | 400-600g whole squid for sashimi
| € 15,65 |
We have not added any flavors to our salmon, so you can let your creativity run wild. It’s a comforting thought that the best dishes in Japan are cooked just by adding some salt. If you are a more experienced cook we advise you to try out some nice marinades.
Cooking instructions
1. Defrost the Sake no Kirimi in 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 7 minutes at 230 ℃.
3. Enjoy your meal!
Information
Content: 3 fillets
Ingredients: Salmon
Country of origin: Norway
Allergens: Fish
*Keep in freezer (-18℃)
