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.Information Weight: Ingredients: Salmon Country of origin: Norway (farmed) Allergens: Fish *Keep in freezer (-18℃)
More info
Weight:
Ingredients: Salmon
Allergens: Fish
Country of origin: Norway (farmed)
Preparation and preservation
Preparation method:
How to preserve: *Keep in freezer (-18℃)
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