Smoked salmon is salmon that has been cured and smoked. It has a rich, smoky flavor and is commonly used in salads, sandwiches, or as a topping for Sushi roll.
– Sushi Grade Fish
– With skin
1 sashimi cut piece is around 15-17g as a guide.
Nutrition (per 100g) : Energy 241kcal, Protein 20.1g, Fat 16.5g, Carbohydrate 0.1g, Ash 1.4g, Salt 0.1g
【How to thaw】
1. Prepare 40 degree warm water and add 4% salt against water. (e.g. 40g of salt into 1Ltr of water)
2. Remove salmon from plastic bag.
3. Rinse the surface of salmon with cold water quickly.
4. Soak salmon in brine(warm water) for 1-2 minutes. (half-thawed/Surface thawed but inside still frozen.)
5. Take the salmon out and wipe moisture by kitchen paper.
6. Wrap the salmon with another moistened kitchen paper and keep it in refrigerator for 1-2 hours.
● Please adjust time according to thickness of the salmon and room temperature.
EN 
JA 
