它是一種常見於日本海域的魚類，也被稱為「鰆」或「鰤」。而「裙邊刺身」則是一種刺身的製作方式，通常是指切割魚肉成薄片，然後以特定的方式擺放在盤中。

左口魚是一種肉質鮮美、富含油脂的魚類，非常適合製作刺身。製作左口魚裙邊刺身時，通常會將魚身切成薄片，並將片狀的魚肉擺放在盤中。裙邊刺身的特點是將魚肉片稍微重疊，使整個盤面呈現出層次感和美觀的效果。

重量：120g (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，配以日本青芥辣及魚生豉油；亦可稍為煎香或火炙。甘甜魚油緩緩滲出，層次豐富，濃郁甘香。

Sagoshi is a fish known for its delicious and fatty flesh, making it perfect for sashimi. When preparing Sagoshi sashimi with overlapping slices, the fish is typically sliced thinly and arranged in a layered fashion on the plate. The distinct feature of this style is the slight overlapping of the fish slices, creating a visually appealing and multi-dimensional presentation.

Weight: 120g (approximately 20 slices)

Storage: Keep the product at or below -18°C upon receipt 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, enjoy the Sagoshi sashimi with Japanese green mustard and soy sauce for sashimi. Alternatively, you can lightly pan-fry or sear it. The sweet fish oil slowly permeates, providing rich layers of flavors and a delightful aroma.