Experience the best
of raw salmon
Preparations
Remove the Frøya pack from the fridge, open the pack and cut the fish immediately. If you have a long time before serving the fish, put it back in the fridge and then bring it to room temperature 10-15 minutes before serving.
Use your sharpest knife, preferably a sashimi knife or other sharp knife with a long blade. The long blade is important for cutting slices in one continuous movement.
Cutting
Cut diagonally in the opposite direction to where the fat marbling points. Hold the knife at a slight angle if you want slightly larger slices. Cut sashimi into 2-3 mm thick slices. Sushi, slightly thinner according to preference.
Cut diagonally in the opposite direction to where the fat marbling points, then crosswise to make small cubes. Remember to slice, not mash. This results in a firmer texture and better eating experience suitable for mixing with spices and sauces.
Cut into larger cubes (2×2 cm). Remember to cut the cubes in one long movement along the entire length of the knife blade - don't mash or saw the fish to get the best chewing resistance.
