Sake no Hara (Salmon Belly)
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℃)
