Salmon Kirimi Cut (Bone-in)

Japanese-style kirimi cuts make salmon both beautiful and practical to cook, offering thin, slanted slices that sear evenly and stay tender. These portions highlight salmon's naturally rich color, delicate texture, and deep flavor—ideal for everyday cooking. Naturally rich in Omega-3 fatty acids, this is a nutritious pantry staple for simple meals, quick bento-style dishes, or modern home cooking. Each piece comes hand-sliced with scales on, ranging from 20–100 grams, and frozen to preserve its freshness and quality. ✅ 3 Reasons to Choose This Product Frozen fresh to lock in flavor and nutrition Restaurant-quality salmon for easy home cooking Conveniently portioned Japanese-style kirimi slices 🔥 Cooking Ideas Teriyaki Salmon Kirimi – pan-sear the slices and glaze with soy, mirin, and a touch of sugar. Lemon Butter Sauté – cook lightly in butter, lemon, and herbs until just browned. Air-Fried Kirimi – season lightly and air-fry at 200°C for 8–10 minutes. Salmon Rice Bowl – grill slices and serve over hot rice with sesame and scallions. ❄️ STORAGE & HANDLING Keep frozen at –18°C or below Do not refreeze once thawed Consume immediately after thawing 🥶 THAWING TIPS Best: Thaw in the refrigerator for a few hours or overnight Quick: Seal in plastic & immerse in cold water ❓ FAQs What makes kirimi cuts different from regular salmon slices? Kirimi cuts are sliced on a slant, giving thin portions that cook quickly and evenly—ideal for Japanese-style recipes. Can I cook these with the scales on? Yes. The scales crisp up when pan-fried or can be removed after cooking. How many pieces are in a 500g pack? Each piece is 20–100 grams; packs typically contain 5–12 slices.