Information
Weight: {{weight}}
Ingredients: Skipjack
Country of origin: Miyagi, Japan
Allergens: Fish

* Keep in freezer (-18℃)

★Defrost Katsuo

With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour or develop an unpleasant smell. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.

The post Katsuo Tataki appeared first on Hokkai Suisan.

Yariika is a delicous Japanese squid, which is perfectly suited for sushi or sashimi but also for cooked or grilled dishes. The texture is buttery and soft.

Information
Weight: {{weight}} (1 whole squid)
Ingredients: squid
Country of origin: Netherlands (FAO27, Wild)
Allergens: squid

The post Yariika Sashimi (whole) appeared first on Hokkai Suisan.

O-toro is the most excellent part of the bluefin tuna. It is obtained from the fatty belly part of the tuna. Hon Maguro O-toro is so soft and creamy that it literally melts in your mouth. This exceptional piece of fish is perfect for sashimi and sushi, but it is also delicious as a steak.

Please pay attention:
What makes blue fin tuna so delicious is its richness of fatty parts. This does however make it prone to discoloration. Because of this, tuna has a short “best before” date of about three weeks. Keep in mind that this is not the same as an “expiry” date, and even if a frozen piece of tuna changes color, this does not mean it cannot safely be consumed. You make it into “Zuke” (marinade).  To make “Maguro no Zuke”, boil off the alcohol of some cooking mirin, and marinate the tuna for 15 minutes in a mixture of 3 parts soy sauce and 1 part cooking mirin.

Defrost Maguro :

With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.

Information
Weight: {{weight}}
Ingredients: Tuna
Country of origin: Spain
Allergens: Fish

* Keep in freezer (-18℃)

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Chu-toro in Japanese means medium fatty tuna. It is located just below the skin and in the back of the tuna belly. Chu-toro is the perfect balance between the lean  Akami and the softer O-toro. This elegant piece of tuna is perfect for sashimi and sushi, but it is also delicious as a steak.

Please pay attention:
What makes blue fin tuna so delicious is its richness of fatty parts. This does however make it prone to discoloration. Because of this, tuna has a short “best before” date of about three weeks. Keep in mind that this is not the same as an “expiry” date, and even if a frozen piece of tuna changes color, this does not mean it cannot safely be consumed. You make it into “Zuke” (marinade).  To make “Maguro no Zuke”, boil off the alcohol of some cooking mirin, and marinate the tuna for 15 minutes in a mixture of 3 parts soy sauce and 1 part cooking mirin.

Defrost Maguro :

With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.

Information
Weight: {{weight}}
Ingredients: Tuna
Country of origin: Spain
Allergens: Fish

* Keep in freezer (-18℃)

The post Hon Maguro Chu-toro appeared first on Hokkai Suisan.

Akami in Japanese means red meat. In this case, it refers to the part of the tuna that is cut from the upper part of the back and the inside of the fish. The Hon Maguro Akami has a deep red color and is, unlike Chu-toro and O-toro, very low in fat but yet very tasteful. This fish is perfect for sashimi and sushi, but it is also delicious as seared or soy-marinated..

Please pay attention:
What makes blue fin tuna so delicious is its richness of fatty parts. This does however make it prone to discoloration. Because of this, tuna has a short “best before” date of about three weeks. Keep in mind that this is not the same as an “expiry” date, and even if a frozen piece of tuna changes color, this does not mean it cannot safely be consumed. You make it into “Zuke” (marinade).  To make “Maguro no Zuke”, boil off the alcohol of some cooking mirin, and marinate the tuna for 15 minutes in a mixture of 3 parts soy sauce and 1 part cooking mirin.

Defrost Maguro :

With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.

Information

Weight: {{weight}}
Ingredients: Tuna
Country of origin: Spain
Allergens: Fish

* Keep in freezer (-18℃)

The post Hon Maguro Akami appeared first on Hokkai Suisan.

Seabass sashimi is sweet and a bit firm in texture. Great for sushi and sashimi. Try to top it with lemon juice and sea salt instead of soya sauce. You’ll enjoy the elegant taste.

Information
Weight: {{weight}}
Ingredients: Seabass
Country of origin: FAO 37 (Farmed)
Allergens: Fish

*Keep in freezer (-18℃)

The post Suzuki Sashimi appeared first on Hokkai Suisan.

Fresh frozen salmon with a smooth and rich taste. Perfect for sushi and sashimi.

Information
Weight: {{weight}} (1 fillet)
Ingredients: Salmon
Country of origin: Norway
Allergens: Fish

*Keep in freezer (-18℃)

The post Sake Sashimi appeared first on Hokkai Suisan.

Hotate scallops have beautiful soft and sweet meat and an incredibly delicate texture.  In Japan it is very common to eat hotate raw in the form of sushi or sashimi. However, these scallops are also sublime when grilled or baked.

Information
Weight: {{weight}}
Ingredients: Scallop
Country of origin: Hokkaido, Japan(wild)
Allergens: Molluscs

*Keep in freezer (-18℃)

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Hirame or ‘Japanese turbot’ is a flatfish that is usually found in the Pacific and Atlantic Oceans. Unlike other types of sashimi, hirame has ‘hagotai’ (which means ‘bite’). The texture is slightly crunchy and chewy, which brings out the sweetness of the fish with every bite. Hirame sashimi is not only suited for sushi and sashimi but also for seasonal salads. Tip from the chef: if you roll up a slice of sashimi you can make a little rose. Great for decoration. 

Information
Weight: {{weight}}
Ingredients: Flatfish
Country of origin: Caught in FAO 27 (wild) / Processed in The Netherlands)
Allergens: Fish

*Keep in freezer (-18℃)

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Buri (Yellowtail) is a greatly appreciated product in Japan. Our Buri is farmed in the waters of Japan itself and is very high fat. This product is perfect for sushi and sashimi. Our buri is highly sustainable.

Information
Weight: {{weight}} (1 fillet)
Ingredients: Yellowtail
Country of origin: Miyazaki, Japan (FAO61,  Farmed)
Allergens: Fish

*Keep in freezer (-18℃)

*Due to its high-fat content the buri can turn brown. We advise you to eat this product within two weeks.

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