【日本劍魚腩刺身】爽脆彈牙、油脂豐腴的極上風味

嚴選高品質日本劍魚腩，肉質鮮美、富有獨特彈性與鮮甜味道！每片劍魚腩均切至完美厚度，呈現淡淡的夢幻粉紅色澤與透明感，展現極高新鮮度。其均勻的油脂分布，入口即散發出濃郁卻不膩口的魚油香氣，是日本料理愛好者不容錯過的頂級刺身享受。

🐟 豐富營養價值：劍魚腩不僅美味，更是優質的高蛋白質來源，並富含 Omega-3 脂肪酸、維生素D 等優質營養元素，健康又美味。

📦 產品規格與詳情

產地：日本

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，以保持其極致鮮味。

💡 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，最能保持刺身原有的鮮嫩與高品質。

特快解凍方法：如需即時食用，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。

食用方法：解凍後切勿重複冷凍。撕開包裝即可立即進食，強烈建議配搭日本青芥辣（Wasabi）及魚生豉油一齊食，更能突顯魚腩的鮮甜！

(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。)

Japanese Swordfish Belly Sashimi is a delicious delicacy known for its tender, elastic texture and fresh, sweet flavor.

When preparing Swordfish Belly Sashimi, the fresh swordfish belly is first thinly sliced to maintain its tender texture. Each slice of swordfish belly exhibits a faint pink hue with a slight translucency, showcasing its high-quality freshness.

Japanese Swordfish Belly Sashimi is not only visually appealing but also offers a tantalizing texture and rich nutritional value. Swordfish belly is a high-quality source of protein and is rich in nutrients such as Omega-3 fatty acids and vitamin D, which are beneficial for overall health.

Whether you are a fan of Japanese cuisine or someone interested in fresh sashimi, savoring a meticulously prepared Japanese Swordfish Belly Sashimi is an experience that brings great enjoyment.

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.