Salmon Flakes

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|  LASTS AS LONG AS TWO WEEKS |

for about 14 oz bottle

1/2 lb (225 g) / SALMON
1 1/2 tbsp / SAKE
3 tbsp / WHITE SESAME

SHISO HERB for garnish (optional)


  1. Place salmon in a baking dish. Sprinkle sake.
  2. Pre-heat the oven to 400ºF (190 ºC). Bake for 12 to 15 min. 
  3. Remove skin, bone and dark meat (located in between the back and abdominal areas of fishes).
  4. Place in a pan. Break down into small flakes by pushing down with a whisker over low-medium heat.
  5. Cook until most of the moisture is removed.
salmon_flakes.jpg
salmon_flakes.jpg
salmon_flake.jpg
salmon_flake.jpg

Notes:

  • Lasts for about two weeks in refrigerator. Removing skin, bone and dark meat helps for longer storage.
  • Great for rice balls or simply sprinkle over rice, salad and eggs.

 

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