QING Mackerel Shimesaba Fillet is mackerel cured in the Japanese shimesaba style, ready to slice for sushi and sashimi service. Vinegar-curing gives it a firm, silky texture and a clean, bright flavour. Each large fillet arrives portioned and frozen for neat, consistent presentation. It also grills or sears beautifully as a starter, making it a versatile sushi-counter staple.
Key Features
- Shimesaba Style: Vinegar-cured mackerel with a firm, silky texture.
- Portion-Ready: Individual 125g fillets for easy service.
- Sushi Grade Presentation: Slices cleanly for neat plating.
Applications
- Sushi and Sashimi: Nigiri, sashimi slices and pressed sushi.
- Donburi: Over seasoned rice bowls.
- Grilled and Seared: Lightly torched or grilled as a starter.
Storage
- Keep frozen at -18°C.
- Thaw under refrigeration and use promptly; do not refreeze.
GGFT Salmon Roe Ikura Japan Style features glossy, jewel-like salmon eggs with a delicate pop and rich, savoury seafood flavour. Ideal for sushi, rice bowls and elegant garnishes, it adds authentic Japanese character, vibrant colour and a luxurious finish to dishes. Supplied in a convenient 200g pack.
Key Features
- Salmon Roe Ikura: Plump, glossy salmon eggs.
- Rich and Savoury: Distinctive briny seafood flavour.
- Delicate Texture: Bursts pleasantly with every bite.
- Japanese Style: Ideal for authentic Japanese dishes.
Applications
- Sushi and Gunkan: A classic premium topping.
- Rice Bowls: Perfect for ikura don and chirashi.
- Garnishing: Adds colour and elegance to seafood dishes.
- Canapés and Appetisers: A luxurious finishing ingredient.
Storage
- Keep frozen at -18°C or below.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after thawing.
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