Description
丼將之堂
🚚 The Fastest Delivery Time : It takes 3-4 days.
🐝 Supplier / Place Of Origin：丼將之堂 / Japan
🌱 Producer Introduction：
Direct delivery from Japan, breeding fields, independent vacuum packaging, IQF low-temperature speed frozen to -45 degrees; IQF low-temperature quick-frozen technology is a sterilization process, which can kill most bacteria and parasites, ensure hygiene, and simply retain fresh freshness. Living fish's original umami, meat quality and nutrition;
Generally, the freezing library is treated, and it is often found that the ingredients lose the original taste and taste after thawing, and even the appearance will collapse and darkened. However, using IQF rapidly freezing can solve this problem. The temperature of the food treated by IQF rapidly decreases, so that the ice crystal -shaped molecules inside the ingredients are slightly distributed and evenly distributed. The original ingredients and nutrition, and can maintain the meat quality and umami of the food;
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Oncorhynchus kisutch
Chinese Name：銀鮭
Other Names：Coho Salmon
Product Description：Ocean-caught coho is regarded as excellent table fare. It has a moderate to high amount of fat, which is considered to be essential when judging taste.
Salmonid species on the west coast of the United States have experienced dramatic declines in abundance during the past several decades as a result of human-induced and natural factors.
Variety：
Supply Season：Hong Kong is supplied four seasons throughout the year.
Storage Method：
#Should Be / Avoided：
No literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：
Saikyo Yaki is a classic Kansai dish in Japan. A variety of fish can be used as ingredients for Saikyo Yaki, such as mackerel, coho salmon, and hamachi. The sauce is based on white miso, which can be seasoned with sake, mirin, etc., and mixed into Saikyozuke, which has a sweet taste.
Notes：
Dish：
Supply Period： There Are Supply Throughout The Year.
Direct delivery from Japan, breeding fields, independent vacuum packaging, IQF low-temperature speed frozen to -45 degrees; IQF low-temperature quick-frozen technology is a sterilization process, which can kill most bacteria and parasites, ensure hygiene, and simply retain fresh freshness. Living fish's original umami, meat quality and nutrition;
Generally, the freezing library is treated, and it is often found that the ingredients lose the original taste and taste after thawing, and even the appearance will collapse and darkened. However, using IQF rapidly freezing can solve this problem. The temperature of the food treated by IQF rapidly decreases, so that the ice crystal -shaped molecules inside the ingredients are slightly distributed and evenly distributed. The original ingredients and nutrition, and can maintain the meat quality and umami of the food;
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
