succulent fish meat Hiramasa

succulent fish meat HiramasaAvailable in two formats: Two frozen Hiramasa portions, skin on (2 x 8 oz) Two fresh Hiramasa fillets (4 5 pounds total) Premium fresh, sushi grade Processed with ike jime method for exceptional texture Sustainably farmed in recirculating tanks at low densities We are proud to offer pristine hiramasa, raised in a closed containment Recirculating Aquaculture System (RAS). This secure environment offers protection from disease or infection. There are

• Available in two formats:

  • Two frozen Hiramasa portions, skin on (2 x 8 oz)
  • Two fresh Hiramasa fillets (4-5 pounds total)
• Premium fresh, sushi-grade
• Processed with ike jime method for exceptional texture
• Sustainably farmed in recirculating tanks at low densities
  

We are proud to offer pristine hiramasa, raised in a closed-containment Recirculating Aquaculture System (RAS). This secure environment offers protection from disease or infection. There are also no antibiotics or growth hormones administered to our hiramasa.

Hiramasa's rich, sweet, and clean flavor continues to grow in popularity as kitchens increasingly desire responsibly raised seafood. Hiramasa can be served sashimi-style, similar to the popular hamachi, although it tends to have less dark muscle as other sushi fish. It has few bones in its firm, sweet fillets, which are white to pinkish in color, and has a full but not “fishy” taste and aroma. Other than sashimi, it can be sautéed, steamed, or grilled medium rare, and can be used in recipes calling for swordfish or kanpachi.

Suggested serving sizes: 
Whole fish: 1 lb. of raw fish per person when serving fish whole.
Filleted fish: 6-8oz of raw fish per person when serving filleted fish.