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Experience the best
of tataki salmon

Tataki is a Japanese cooking method in which the fish is quickly cooked over high heat, giving it a crispy crust, while the core remains raw and silky smooth. This technique is perfectly suited to Frøya loins, as the even thickness makes it easy to achieve fast and controlled cooking. After cooking, the salmon is delicately sliced, enhancing both the flavour and the unique contrast between the cooked surface and the raw core.

Preparations

Preparation

For best results with Frøya salmon, start by taking the pack out of the fridge and opening the packaging. Gently wipe the fish with kitchen paper to remove excess moisture. Then let the loin rest at room temperature for 10-15 minutes before cooking.

For flambéing, you need a handheld gas burner. Set the burner to maximum heat to ensure quick and efficient browning of the surface. Hold the burner a few centimetres above the fish and pass the flame evenly over the entire loin until it acquires a lightly browned and crispy texture, while the core remains raw.

Knife selection

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.

Procedure

How to prepare Frøya salmon as tataki
  1. Preparation: Remove the salmon from the fridge and let it temper for 10-15 minutes. Carefully wipe the fish with kitchen paper to remove excess moisture.
  2. Frying or flambéing:
    1. Frying: Heat a frying pan to high heat and add a little neutral oil. Quickly fry the loin for 10-15 seconds on each side until it develops a golden crust, while the centre remains raw.
    2. Flambéing: Place the linen on a heat-resistant surface and use a gas burner to flambé the surface evenly, leaving it lightly browned and with a crispy texture.
  3. Rest time: Allow the salmon to rest for 2-3 minutes to preserve its juiciness.
  4. Serving: Thinly slice the salmon and serve with soy sauce, ponzu or other desired accompaniments.