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Sashimi Grade Tasmanian Salmon Fillet Skin On (200g)

Name: Sashimi Grade Tasmanian Salmon Fillet Skin On (200g)
Brand: Shiki
Price: 12.5 SGD
Availability: OutOfStock

$12.50

Tax included

Care information

All products are delivered in Chilled or Frozen condition. We pack each item in premium Styrofoam boxes and ice packs. If you do with to return them to us just let our drivers know and they will collect them back from you at delivery.

Delivery and Shipping

All items will be sent and delivered to you at your chosen date and time, Feel free to let us know if there will be any changes via email or phone (+65) 6297 0680

Sashimi Grade Tasmanian Salmon Fillet Skin On (200g)

ノルウェー産　サーモン冷凍

Our top grade Salmon sashimi is freshly caught off the coasts of Tasmania and air-flown to us. It is the most used salmon in the world and is very often used in the izakayas and chain sushi restaurants ! Because of its clean taste and soft texture, it is the most liked fish in the world as well.

Our salmon meat is melt in your mouth when eaten sashimi style and is also extremely delicious pan seared or oven baked with a pinch of salt and lemon.

Our Salmon is IQF frozen and can be eaten raw, half cooked or fully cooked.

Texture: Soft and melt in your mouth
Taste: Sweet with good Umami
Colour: Bright Orange-Pink
Weight: 200g
Recommended: Once defrosted, consume within 1-2 days
Recommended slices (~14g): 15-20 slices

Salmon Sashimi is Best Eaten with/as:

Sashimi
Sushi, Rolls, Maki
Kaisen Don
Seaweed
Aburi

To Defrost / To Store

Leave in the fridge for 24 hours OR
Leave under running water for 30min
Do Not re-freeze Tobiko after it has thawed and defrosted.
Once defrosted, keep refrigerated and consume within 5 days.

*Note: Packaging is subject to supply and demand. Tobiko will always be of top grade and quality is controlled by Shiki specialists. Guaranteed Hokkaido Product 👍

Do note: We do not provide slicing/processing services as our produce should be eaten immediately after it is sliced. This ensures freshness and prevents deterioration of quality.