油甘魚（鰤魚）是日本料理店常見的食材，為日本高經濟價值的食用魚之一，其肉身呈淺紅色且油份高，口感爽滑，滋味無窮。此外，油甘魚亦富有營養價值，例如DHA和EPA，前者可以讓大腦保持活絡，後者則改善血液循環，預防心肌梗塞，是日本飲食文化非常重要的食材。

產地：日本鹿兒島

重量：150g (約8 - 12片)

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮
特快解凍方法：直接將貨品連袋放在水中解凍，15-25分鐘便可解凍

食用方法：解凍後可立即進食，建議可配日本青芥辣及魚生豉油一起進食

產品詳情請參閱包裝上說明
圖片只供參考，一切以實物為準
此乃急凍食品，圖片乃解凍後拍攝，只供參考

Ankimo is a common ingredient in Japanese cuisine. It is considered one of the high-value edible fish in Japan. The flesh of Ankimo is light pink in color and has a high fat content, resulting in a smooth and rich texture. It offers a delightful and endless flavor. In addition, Ankimo is rich in nutritional value, such as DHA and EPA. DHA helps keep the brain active, while EPA improves blood circulation and prevents myocardial infarction. It is an essential ingredient in Japanese culinary culture.

Origin: Kagoshima, Japan

Weight: 150g (8 - 12pcs)

Storage: Keep frozen at or below -18°C upon receipt to maintain freshness.

Recommended thawing method: Thaw the product naturally in a refrigerator at 0-5°C for the best quality and freshness.
Quick thawing method: Place the product, still sealed in its bag, in water for 15-25 minutes to thaw.

Consumption: Once thawed, it can be consumed immediately. It is recommended to serve with Japanese wasabi and soy sauce for sashimi.

For more details, please refer to the packaging.

Note: The product image is for reference only. The actual product may vary.
This is a frozen food item, and the picture is taken after thawing for reference only.