For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Sashimi De Salmao Selvagem

Wild Salmon Sashimi

Sashimi De Salmao Selvagem

Wild Salmon Sashimi

Course Starters
Alaska Product Alaska Wild Salmon


  • 50 Gr Wild Salmon
  • 20 Gr Grated turnip
  • 1 Shiso leaf
  • 10 Gr Wild Salmon roe
  • 10 Gr Wakame seaweed dehydrated
  • 2 Gr Kizami Wasabi


  • With the help of a slicer, cut the turnip into threads and rinse them well in cold running water until the smell disappears.
  • Keep in water in a refrigerator.
  • Fillet the salmon, always against the shafts in equal slices from 12 to 16 grams.
  • Place the seaweed in cold water to hydrate and drain.
  • Place the turnip at the base of the plate, followed by the Shiso leaf and assemble slices of sashimi (salmon) in a staircase mode.
  • Place some seaweed, some salmon roe and wasabi.
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