“Fukui Salmon” is the name given to rainbow trout farmed in Fukui, taking advantage of the cold water of the Sea of Japan.
Fukui salmon are processed by fishers immediately after being hauled out of the water, to ensure outstanding flavor and texture.
Every step from farming to shipping is handled with integrated management, to improve freshness. This also means that even frozen Fukui salmon maintain exceptional quality, making them available all year round.
Fukui salmon sashimi is prized for its clean, delicious flavor, free of any unwanted “fishy” notes. This dish features Fukui salmon, lightly seared on its surface to render out excess fat, while still leaving the inside uncooked — an exquisite combination. This is served topped with plenty of grated daikon radish, and dressed with a distinctive sauce featuring white wine vinegar and soy sauce, for a refreshing finish.
Fukui salmon, beloved for its buttery fat and satisfying texture, is finely minced along with seasonings and herbs, then smoked using grapevine wood chips. The smoker is opened just before eating to reveal a dish with a subtle smokiness unlike ordinary smoked salmon, without sacrificing the melt-in-your-mouth tenderness the fish is known for.
Fukui salmon is slowly cooked over low heat to keep it moist inside, then wrapped in thinly shaved dried kombu kelp for a boost of savory complexity. This dish combines a Japanese technique known as kobujime (wrapping sashimi in kombu kelp to deepen its flavor) with Western-style presentation: it is served with a sauce of sour cream and dill, to provide a tart accent. The salmon may be cut thick, but it is cooked to be incredibly tender.