MOUKA NO HOSHI - FRESH WILD SALMON SHARK HEART - Lamna ditropis
Description
猛火の星 MOUKA NO HOSHI - FRESH WILD SALMON SHARK HEART - Lamna ditropis
Location
Oita
Size/Weight
1.5 KG per piece (Actual Weight May Vary)
About
The Salmon Shark (Lamna ditropis), often referred to as "Mouka no Hoshi" or "The Star of the Salmon Shark," is a culinary delicacy particularly prized in Japan. This species, native to the cold waters of the northern Pacific Ocean, is renowned for its ability to maintain its stomach temperature (homeothermy), a rare trait among fish. As an apex predator, the Salmon Shark feeds on salmon, squid, sablefish, and herring, which contributes to its rich and savory flavor.
Texture/Flavor Profile
Mouka no Hoshi offers a unique experience, akin to enjoying raw liver. Its firm yet tender texture, combined with a mild flavor, makes it a sought-after delicacy. It carries a fresh, slightly sweet taste, without the strong fishy aroma typical of many seafood products. When sliced thinly, it resembles beef liver sashimi in texture, with a distinctive, clean finish that pairs exceptionally well with sesame oil and salt.
Availability/Seasonality
The Salmon Shark heart is typically sourced from the city of Kesennuma, Miyagi Prefecture, Japan, and is available year-round. However, the best quality can be found from summer through autumn when the catch is at its freshest.
Preparation
The preparation of Mouka no Hoshi is simple. After thawing, rinse the heart to remove any remaining blood, then slice it into bite-sized pieces. For the most authentic experience, serve it raw as sashimi, accompanied by a dip of sesame oil and salt. It’s also excellent when lightly grilled, which enhances its natural flavors and provides a slightly smoky taste.
Nutritional Value
While the specific nutritional properties of the Salmon Shark heart haven't been extensively studied, it is believed to be a rich source of lean protein, vitamins, and minerals, similar to other heart and organ meats. Its nutrient-dense profile makes it an intriguing and healthy addition to any adventurous culinary exploration.
Selection and Storage
To ensure top quality, look for hearts that have a deep red color with a smooth, firm texture. Store frozen and thaw only when ready to prepare. Once thawed, it's best enjoyed fresh, and any leftovers should be refrigerated and consumed within 1-2 days.
Summary
Mouka no Hoshi, the Salmon Shark heart, is a delicacy revered in Japanese cuisine for its fresh, mild flavor and intriguing texture. It’s an excellent choice for those looking to expand their palate and experience something truly unique. Whether enjoyed raw or lightly grilled, it offers a distinctive taste journey that's sure to captivate food enthusiasts and sashimi lovers alike. This "Star of the Salmon Shark" is a must-try for anyone looking to elevate their culinary experience.
Location
Oita
Size/Weight
1.5 KG per piece (Actual Weight May Vary)
About
The Salmon Shark (Lamna ditropis), often referred to as "Mouka no Hoshi" or "The Star of the Salmon Shark," is a culinary delicacy particularly prized in Japan. This species, native to the cold waters of the northern Pacific Ocean, is renowned for its ability to maintain its stomach temperature (homeothermy), a rare trait among fish. As an apex predator, the Salmon Shark feeds on salmon, squid, sablefish, and herring, which contributes to its rich and savory flavor.
Texture/Flavor Profile
Mouka no Hoshi offers a unique experience, akin to enjoying raw liver. Its firm yet tender texture, combined with a mild flavor, makes it a sought-after delicacy. It carries a fresh, slightly sweet taste, without the strong fishy aroma typical of many seafood products. When sliced thinly, it resembles beef liver sashimi in texture, with a distinctive, clean finish that pairs exceptionally well with sesame oil and salt.
Availability/Seasonality
The Salmon Shark heart is typically sourced from the city of Kesennuma, Miyagi Prefecture, Japan, and is available year-round. However, the best quality can be found from summer through autumn when the catch is at its freshest.
Preparation
The preparation of Mouka no Hoshi is simple. After thawing, rinse the heart to remove any remaining blood, then slice it into bite-sized pieces. For the most authentic experience, serve it raw as sashimi, accompanied by a dip of sesame oil and salt. It’s also excellent when lightly grilled, which enhances its natural flavors and provides a slightly smoky taste.
Nutritional Value
While the specific nutritional properties of the Salmon Shark heart haven't been extensively studied, it is believed to be a rich source of lean protein, vitamins, and minerals, similar to other heart and organ meats. Its nutrient-dense profile makes it an intriguing and healthy addition to any adventurous culinary exploration.
Selection and Storage
To ensure top quality, look for hearts that have a deep red color with a smooth, firm texture. Store frozen and thaw only when ready to prepare. Once thawed, it's best enjoyed fresh, and any leftovers should be refrigerated and consumed within 1-2 days.
Summary
Mouka no Hoshi, the Salmon Shark heart, is a delicacy revered in Japanese cuisine for its fresh, mild flavor and intriguing texture. It’s an excellent choice for those looking to expand their palate and experience something truly unique. Whether enjoyed raw or lightly grilled, it offers a distinctive taste journey that's sure to captivate food enthusiasts and sashimi lovers alike. This "Star of the Salmon Shark" is a must-try for anyone looking to elevate their culinary experience.