Introducing Harisama Loin: Perfect Sashimi Cut!

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.