Raw & Wild DIY Sashimi Party Pack

HERE FOR A GOOD TIME, NOT FOR A LONG TIME" Truer words have never been spoken as you and your friends/family quickly polish off these babies. What are you waiting for!

Product Type: Frozen

**pictures for illustration purposes only**

(Good for 6-8 People)
300-330g Salmon 
300-400g Swordfish Belly (Mekajiki)
230-250g Hamachi
250g LARGE Hokkaido Scallops (7/8pcs)

Sashimi Preparation Tips:

1. Use a long and sharp knife.
2. Clean the work surface.
3. Place the fish in the freezer for about 30 minutes to firm up, but do not refreeze, making it easier to slice.
4. Remove skin from Swordfish Belly and abductor muscle from Scallops. You may choose to remove bloodline from Hamachi if you prefer a less iron-y taste.
5. Hold the knife with a pinch grip, placing thumb and index finger on the blade.
6. Begin to slice at a 30° angle, using long, confident strokes.
7. Aim for slices that are about 1/8 to 1/4 inch thick but ultimately up to personal preferences
8. Lay the slices on a chilled plate (NOT ice bed) for the best experience

Storage Instructions:

1. Keep in the freezer between -12 to -18°C
2. Once thawed consume ASAP, do not refreeze.

 Product updated 1/1/2024