針魚片刺身是一種以針魚為主要成分的刺身料理。針魚是一種熱帶海洋魚類，其身形細長，肉質鮮嫩，味道鮮美。

1. 針魚：針魚是一種適應熱帶海洋環境的魚類，其身體呈細長形狀，背部呈深綠色，腹部則呈銀白色。針魚的肉質鮮嫩，富含蛋白質和不飽和脂肪酸。

2. 刺身料理：針魚片刺身是將針魚的肉鮮切成薄片，通常以生食方式食用。這種刺身料理強調針魚肉質的鮮美和細膩口感，可以單獨食用或搭配其他配料和調味品。

3. 切片技巧：針魚片刺身的切片技巧非常重要，要求薄而均勻的薄片。切片時，針魚的肉應該保持彈性且不過度處理，以展現其鮮味和口感。

重量：160g (約20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，建議解凍後立即食用。

特快解凍方法：直接將貨品連袋放在水中解凍 。

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。

Sayori sashimi is a type of sashimi dish made primarily from needlefish. Sayori are tropical marine fish known for their slender body shape, tender flesh, and delicious taste.

Sayori: Sayori are a type of fish that thrive in tropical marine environments. They have a slender body shape, with a deep green color on the back and a silver-white color on the belly. The flesh of Sayori is tender and rich in protein and unsaturated fatty acids.

Sashimi dish: Sayori sashimi involves slicing the fresh needlefish into thin pieces and typically serving it raw. This sashimi dish highlights the fresh and delicate texture of Sayori, and it can be enjoyed on its own or paired with other ingredients and seasonings.

Slicing technique: The slicing technique for Sayori sashimi is crucial, requiring thin and even slices. When slicing, the flesh of the Sayori should be kept firm and not overhandled to showcase its freshness and texture.

Weight: 160g (approximately 20 slices)

Storage: Upon receipt, keep the product in a freezer at or below -18°C to maintain its freshness.

Recommended thawing method: Thaw the product naturally in a refrigerator set at 0-5°C for the best quality and freshness. It is advisable to consume it immediately after thawing.

Quick thawing method: Place the product, still in its packaging, in water to thaw.

Serving suggestion: After thawing, it can be consumed immediately. It is recommended to enjoy it with Japanese green mustard and soy sauce for sashimi.