🐟 左口魚裙邊刺身 100g (約 20 片) ‧ 油脂豐盈 ‧ 入口即溶

日式居酒屋與壽司店爆款！「左口魚裙邊（Engawa）」取自比目魚最運動頻繁的鰭邊肌肉，蘊含極其豐富的優質魚油，口感爽滑帶嫩。解凍後沾芥末豉油即食，或者用火槍微炙燒逼出濃郁焦香魚油，係製作「炙燒海鮮丼」或日式煲仔飯嘅神級靈魂食材！

📦 產品資料：

• 重量：100g（約 20 片）
• 狀態：解凍即食
• 產地：日本 / 進口優質比目魚
• 食用建議：刺身即食、火槍炙燒、微煎、作海鮮丼或日式煲仔飯配料

🍳 獨家食譜：日式左口魚裙邊煲仔飯（2-3 人份）

【材料】
• 主料：左口魚裙邊 8-10 片、珍珠米 250g、水 250ml
• 醃料：日式醬油 1.5 湯匙、味醂 1 湯匙、清酒 1 湯匙
• 配料（建議）：三文魚籽、蔥花、白芝麻、柚子醬油（最後淋面）

【超簡單做法】

醃魚：左口魚裙邊解凍後用廚房紙印乾，加入醃料拌勻醃 30 分鐘，留少許醃汁備用。

煮飯：米與水放入煲內，加入剩餘醃汁，中火煮至微滾（出現魚眼泡）後轉小火，蓋蓋煮 20 分鐘，熄火後焗 10 分鐘。

放魚與炙燒：開蓋後將醃好的左口魚裙邊平鋪在飯面，可用火槍輕微炙燒 5-10 秒逼出魚油，最後灑上三文魚籽、蔥花、芝麻並淋上柚子醬油即成！

小貼士（好重要！）
魚油香：魚裙邊平放喺飯面，魚油會自然滲落飯粒，超級香。
飯焦：用瓦煲最後轉中大火燒 1-2 分鐘，可以燒到脆飯焦。
變化版：想更日式，可以加紫菜碎或少少昆布。
如果冇瓦煲，用普通厚底鍋或電飯煲都得（最後一步放魚後焗多幾分鐘）。
左口魚裙邊好貴，少少片已經夠香！

💡 保存與解凍方法：

• 保存方法：收貨後請存放在 -18°C 或以下的冷凍室內。
• 最佳解凍方法：食用前將貨品原袋放於 0-5°C 雪櫃冷藏室自然解凍，最能保持魚肉油脂與彈性，建議解凍後立即食用。
• 特快解凍方法：可直接將密封膠袋浸泡於水中解凍。

(備註：產品詳情請參閱包裝上說明，圖片僅供參考，一切以出貨實物為準。)

🐟 Premium Engawa Sashimi 100g (Flounder Fin Slices)
Indulge in the Ultimate Buttery Delicacy of Japanese Cuisine!

Engawa (緣側) refers to the delicate muscle section along the fin of the flounder/halibut. Because this muscle works continuously, it develops a uniquely supple, gelatinous texture combined with an exceptionally high concentration of healthy fish oils.

Known as a coveted delicacy in high-end Japanese sushi bars, Engawa offers an opulent melt-in-your-mouth sensation accompanied by a subtle, naturally sweet oceanic flavor.

📦 Product Details:

Net Weight: 100g (Approx. 20 slices)

Origin: Premium Quality Flounder (Halibut)

Condition: Ready-to-eat after natural thawing

Flavor Profile: Richly buttery, intensely savory, smooth, and delicately sweet

🍽️ Serving Suggestions & Culinary Uses:

Classic Sashimi Style (Ready-to-Eat):
Thaw thoroughly and serve chilled alongside authentic Japanese sashimi soy sauce, a touch of wasabi, and shredded daikon radish.

Flame-Seared Aburi Engawa Don (Chef's Recommendation!):
Arrange the thawed Engawa slices over a hot bowl of Japanese rice or sushi rice. Lightly sear the surface using a kitchen blowtorch for 5–10 seconds. The intense heat instantly caramelizes the fish oils, producing an irresistible smoky aroma that infuses into the rice. Top with salmon roe (Ikura), chopped scallions, and toasted white sesame seeds.

Japanese Claypot Rice / Pan-Seared:
Gently lay the Engawa slices over freshly cooked claypot rice during the final resting period. The gentle steam releases the rich fish oils directly into the rice grains. Alternatively, lightly sear in a hot pan for a few seconds per side.

❄️ Storage & Thawing Instructions:

Storage: Keep frozen at or below -18°C upon arrival to retain peak freshness.

Recommended Thawing Method: Transfer the sealed vacuum package to the refrigerator (0–5°C) and allow it to thaw naturally. This preserves the delicate cellular structure, texture, and rich oils of the fish. Consume immediately after thawing.

Quick Thaw Method: Submerge the unopened sealed package in a bowl of cool tap water for 10–15 minutes until softened.

(Note: Images are for reference only. Actual product packaging may vary slightly.)