【日本鹿兒島油甘魚刺身】魚油豐盈、爽滑甘甜的極致鮮味

嚴選來自日本鹿兒島的頂級油甘魚（鰤魚），是日式高級料理店經常用到的極品食材！油甘魚刺身肉質細緻，呈淡淡的淺粉紅色澤。因為背負著豐富的魚油，入口即能感受到油香與魚肉完美交融，口感爽滑彈牙，滋味濃郁卻帶有一股獨特的清甜，絕對讓人一試難忘。

🐟 極高營養價值：油甘魚不僅味道極佳，更富含豐富的 DHA 和 EPA 等優質不飽和脂肪酸，美味之餘亦兼顧健康，是日本飲食文化中不可或缺的養生食材。

📦 產品規格與詳情

產地：日本鹿兒島

重量：150g (一盒約 8 - 12 片，適合 1-2 人享用)

保存方法：收貨後請立即放於 -18°C 或以下的雪櫃冷凍室內，以保持其頂級鮮味。

💡 解凍與食用小貼士

最佳解凍方法：將貨品連包裝放在 0-5°C 的雪櫃內自然解凍，最能保持油甘魚原有的細緻肉質與甘甜魚油。

特快解凍方法：如需即時享用，可直接將貨品連真空袋浸泡在自來水中解凍，約 15-25 分鐘即可完成解凍。

食用方法：解凍後切勿重複冷凍。撕開包裝即可立即進食，建議配搭日本青芥辣（Wasabi）及魚生豉油，更能帶出油甘魚獨有的鮮甜層次！

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

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.