西京燒格陵蘭比目魚柳

西京燒比目魚柳是一道傳統的日本料理，以比目魚柳為主要食材，配以西京味噌（一種特製的味噌醬）進行烹煮。這道料理的特色在於味噌醬的滋味深入魚肉，賦予魚肉豐富的風味，同時帶有微妙的甜味。

這道菜通常在炭火或烤爐上慢慢烤製，使得比目魚柳吸收了炭火的煙燻風味，為這道料理增添了特殊的風味層次。西京燒比目魚柳常常作為前菜或主菜供應，它的獨特風味和口感讓人難以忘懷。

產地：格陵蘭

重量：280g (4塊)

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
*特快解凍方法為直接將貨品連袋放在水中解凍

烹調方法：自然解凍後可煎、燒 烹調 *貼士: 煮前需溶透雪，及用紙巾吸乾水

Saikyo Yaki Greenland Halibut Fillet

Saikyo Yaki Halibut Fillet is a traditional Japanese dish made with halibut fillet marinated in Saikyo miso, a special type of miso sauce. The distinctive feature of this dish lies in the deep infusion of miso flavors into the fish, imparting a rich taste while carrying subtle sweetness.

This dish is typically slow-cooked over charcoal or in an oven, allowing the halibut fillet to absorb the smoky flavors from the charcoal, adding a unique layer of taste. Saikyo Yaki Halibut Fillet is often served as an appetizer or main course, its unique flavors and textures leaving a lasting impression on anyone who tries it.

Origin: Greenland

Weight: 280g (4 pieces)

Storage: After receiving, store in a refrigerator at -18°C or below to maintain its freshness.

Best Thawing Method: Thaw the product naturally in a refrigerator at 0-5°C for the best quality and freshness. It is recommended to consume immediately after thawing.

Quick thawing method: Thaw the product in water while still in the bag.

Cooking Method: After thawing, the product can be fried or grilled. *Tip: Thaw the product thoroughly and dry it with a paper towel before cooking.