Introducing Harisama Loin: Perfect Sashimi Cut!
Hiramasa, also known as Kingfish, is a high-quality sashimi-grade Yellowtail Kingfish which is farmed...
Hiramasa, also known as Kingfish, is a high-quality sashimi-grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best sashimi-grade fish out there. The fish is firm with large flakes, pale pink in colour, with a rich and subtly sweet flavour. In Japan, the fisherman goes to great lengths and hand-pack the fish to ensure that the delicate flesh doesn’t bruise. The high oil content in the loin of the Hiramasa fish is what gives it its buttery, rich texture and delicately sweet taste. Commonly the Hiramasa loin is eaten raw in sushi, but it tastes just as succulent and delicious when grilled on a high heat and seasoned simply with salt.
Harimas Loin Cooking Suggestions
Searing: Heat a non-stick skillet over high heat. Sear the Hiramasa loin for 1-2 minutes on each side until a light golden crust forms, while the inside remains rare.
Grilling: Preheat the grill to medium-high. Lightly oil the grates and grill the loin for 2-3 minutes per side, ensuring it stays tender and moist.
Poaching: Simmer in a light broth or court bouillon for 5-6 minutes until just cooked through, preserving the fish's delicate texture.
Ceviche: Marinate thin slices of the loin in a citrus-based mixture for 10-15 minutes, allowing the acidity to 'cook' the fish while maintaining its fresh flavour.
Harimasa Loin Serving Suggestions
Ponzu Sauce: A tangy and slightly sweet citrus-based sauce that enhances the fish’s natural flavours.
Pickled Ginger: Adds a zesty contrast that cleanses the palate between bites.
Wasabi: Provides a sharp, spicy kick that pairs well with the delicate fish.
Sushi Rice: A slightly sweet and vinegared rice that complements the loin’s subtle flavour.
Seaweed Salad: Offers a crunchy, umami-rich accompaniment that enhances the overall dish.
Avocado: The creamy texture and mild flavour of avocado pair beautifully with the tender Hiramasa loin.
https://www.finefoodspecialist.co.uk/hiramasa-loin-sashmi-grade-frozen-300g?___store=default3808Hiramasa Loin, Sashimi Grade, Frozen, +/-200ghttps://www.finefoodspecialist.co.uk/media/catalog/product/h/i/hiramasa-loin-sashimi-grade.jpg11.9522.95GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Frozen Fish & Seafood/Seafood & Shellfish/Sushi /Sashimi /Seafood & Shellfish/Fresh Fish/Sashimi Grade Fish/Hampers & Gifts/Holiday Food Gifts/Chinese New Year Ingredients & Food Gifts/Hampers & Gifts/Holiday Food Gifts/Valentine's Day Food Gifts/Hampers & Gifts/Holiday Food Gifts/Father's Day Food Gifts/Hampers & Gifts/Holiday Food Gifts/Summer Sale/Hampers & Gifts/Holiday Food Gifts/Black Friday /Hampers & Gifts/Holiday Food Gifts/Spring Sale/Hampers & Gifts/Holiday Food Gifts/January Sale/Catering Products/Food Service/Hampers & Gifts/Holiday Food Gifts/Mother's Day Food Gifts/Hampers & Gifts/Holiday Food Gifts/Easter/Seafood & Shellfish/Sushi /Seafood & Shellfish/Frozen Fish & Seafood/Frozen Seafood/Seafood & Shellfish/Frozen Fish & Seafood/Frozen Fish60190280339444445458461440454276529446447301340418<p><strong>Introducing Harisama Loin: Perfect Sashimi Cut!</strong></p>
<p>Hiramasa, also known as Kingfish, is a high-quality sashimi-grade Yellowtail Kingfish which is farmed under strict, high standards to make it some of the best <a title="sashimi-grade fish" href="https://www.finefoodspecialist.co.uk/seafood/fresh-fish/sashimi-grade-fish">sashimi-grade fish</a> out there. The <a title="fish" href="https://www.finefoodspecialist.co.uk/seafood/frozen-fish-and-seafood/frozen-fish">fish</a> is firm with large flakes, pale pink in colour, with a rich and subtly sweet flavour. In Japan, the fisherman goes to great lengths and hand-pack the fish to ensure that the delicate flesh doesn’t bruise. The high oil content in the loin of the Hiramasa fish is what gives it its buttery, rich texture and delicately sweet taste. Commonly the Hiramasa loin is eaten raw in <a title="sushi" href="https://www.finefoodspecialist.co.uk/seafood/sushi">sushi</a>, but it tastes just as succulent and delicious when grilled on a high heat and seasoned simply with salt.</p>
<p><strong>Harimas Loin Cooking Suggestions</strong></p>
<ul>
<li><strong>Searing: </strong>Heat a non-stick skillet over high heat. Sear the Hiramasa loin for 1-2 minutes on each side until a light golden crust forms, while the inside remains rare.</li>
<li><strong>Grilling:</strong> Preheat the <a title="grill" href="https://www.finefoodspecialist.co.uk/bbq">grill</a> to medium-high. Lightly oil the grates and grill the loin for 2-3 minutes per side, ensuring it stays tender and moist.</li>
<li><strong>Poaching:</strong> Simmer in a light broth or court bouillon for 5-6 minutes until just cooked through, preserving the fish's delicate texture.</li>
<li><strong>Ceviche: </strong>Marinate thin slices of the loin in a citrus-based mixture for 10-15 minutes, allowing the acidity to 'cook' the fish while maintaining its fresh flavour.</li>
</ul>
<p><strong>Harimasa Loin Serving Suggestions</strong></p>
<ul>
<li><strong>Ponzu Sauce:</strong> A tangy and slightly sweet citrus-based sauce that enhances the fish’s natural flavours.</li>
<li><strong>Pickled Ginger: </strong>Adds a zesty contrast that cleanses the palate between bites.</li>
<li><strong>Wasabi:</strong> Provides a sharp, spicy kick that pairs well with the delicate fish.</li>
<li><strong>Sushi Rice:</strong> A slightly sweet and vinegared rice that complements the loin’s subtle flavour.</li>
<li><strong>Seaweed Salad:</strong> Offers a crunchy, umami-rich accompaniment that enhances the overall dish.</li>
<li><strong>Avocado:</strong> The creamy texture and mild flavour of avocado pair beautifully with the tender Hiramasa loin.</li>
</ul> <p><strong>Origin:</strong> Australia</p>
<p><strong>Weight: </strong>+/-300g</p>
<p><strong>Storage: </strong>Keep frozen.</p>
<p><strong>Shelf life:</strong> 2 days from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions: </strong>Searing (1-2 min), grilling (2-3 min), poaching (5-6 min) or use to make ceviche.</p>
<p><strong>Serving suggestions: </strong>Pair with Ponzu Sauce, pickled ginger, wasabi, sushi rice, seaweed salad and avocado.</p>
<p><strong>Please note:</strong> this cut of fish comes with skin-on. This product is sashimi grade, so can be eaten raw. </p>
<p><strong>Drogo's Kitchen: </strong><a title="Hiramasa Loin Sashimi with Grapefruit Dressing and Apple Blossom" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/hiramasa-loin-sashimi-recipe-grapefruit-dressing-apple-blossom">Hiramasa Loin Sashimi with Grapefruit Dressing and Apple Blossom</a>, <a title="Hiramasa Loin Sashimi with Lemon Balm and Red Butterfly Sorrel" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/hiramasa-loin-sashimi-recipe-lemon-balm-red-butterfly-sorrel">Hiramasa Loin Sashimi with Lemon Balm and Red Butterfly Sorrel</a>.</p>00add-to-cart
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