Hirame is a type of flatfish that is highly valued in Japanese cuisine.Hirame has a subtle, mild flavor with a slightly sweet undertone.The taste is delicate and clean, making it versatile for various preparations.It is also used in sushi, either as nigiri or in rolls.It can also be used in ceviche, where the raw fish is marinated in citrus juices,enhancing its flavor with fresh, tangy notes.
【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 hirame from plastic bag.
3. Rinse the surface of hirame with cold water quickly.
4. Soak hirame in brine(warm water) for 1-2 minutes. (half-thawed/Surface thawed but inside still frozen.)
5. Take the hirame out and wipe moisture by kitchen paper.
6. Wrap the hirame 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.
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