{"product_id":"norwegian-salmon-sashimi-slices","title":"Norwegian Salmon Sashimi Slices","description":"\u003cp\u003eCentre-cut Atlantic salmon, hand-sliced for sashimi and deep-frozen within hours of harvest, so it reaches you as clean and firm as it left the fjord.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eFarmed Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e), skin off, pin bones out, cut from the thick centre of the fillet into slices of roughly 5 mm. The slices are portioned and packed flat so they separate without tearing.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eRaised in open sea pens in the cold, fast-moving fjords of western Norway, where water temperatures stay low year round and stock density is kept deliberately low. Fish are harvested to order, filleted and sliced at the plant, then blast frozen at -40 C the same day.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eAtlantic salmon, \u003cem\u003eSalmo salar\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eSkinless centre-cut slices, about 5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eSashimi grade, hand sliced\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, flat packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eRaw and frozen, not cooked and not previously thawed. Each slice is frozen separately enough that you can lift out what you need.\u003c\/p\u003e\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\u003cp\u003eKeep at -18 C or colder. Move the box to the refrigerator for 8 to 12 hours to thaw, then open the vacuum pack only when you are ready to plate. Once thawed, hold at 0 to 4 C and use within 24 hours. Do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date stamped on the box. Orders travel in insulated liners with dry ice and arrive hard frozen; check the pack is still solid on arrival and refrigerate or freeze it straight away.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eSashimi is the point of this cut, and it needs nothing beyond good soy and a little wasabi.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e slice on the bias to about 8 mm, plate over crushed ice, serve immediately.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNigiri\u003c\/strong\u003e drape a slice over a hand-formed rice ball and press once, gently.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoke\u003c\/strong\u003e cube the slices, dress with soy, sesame oil, lime and scallion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAburi\u003c\/strong\u003e sear the top with a torch for a few seconds until the surface just whitens.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen Information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JAMES FRASER","offers":[{"title":"Default Title","offer_id":49998659584238,"sku":"JF-001","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0834\/5622\/9614\/files\/norwegian-salmon-sashimi-1.jpg?v=1794194210","url":"https:\/\/jafrzone.shop\/products\/norwegian-salmon-sashimi-slices","provider":"JAMES FRASER","version":"1.0","type":"link"}