Sashimi

Serve with pickled ginger, soy & wasabi. Delicious!

Start with a piece of the freshest deboned and deskinned fillet from the thickest part of the fillet (similar to a lamb or pork loin).

Refrigerate until salmon is cold (not frozen). Taking a sharp knife slice the salmon into 5-10 mm bite size pieces, going against the grain.  There should be diagonal marbling (white stripes) in the flesh. The sashimi should not be sliced too thinly. Serve with pickled ginger, soy & wasabi.  Delicious

Tips
Learn how to slice and prepare from one of Tassal's master chefs by taking a lesson held monthly at the Tassal cafes

Always use fresh salmon that is chilled but not frozen