Origin: Japan

Japanese herring fish sashimi (scientific name: Clupea) - also known as "sardine", is frozen in Japan and imported to Hong Kong from Japanese waters. After being caught, it is preserved and sold by pickling or smoking, with a salty and fragrant taste. Its texture is more prominent than other fish sashimi, containing high levels of Omega-3, EPA, DHA, and Vitamin D.

Japanese herring fish sashimi is a traditional dish that is usually served with soy sauce, mustard, and ginger. Herring fish is a type of oily and tender fish that has a delicate and delicious taste.

Herring fish sashimi is nutritious, rich in Vitamin D, Omega-3 fatty acids, B vitamins, Vitamin D, and calcium, which can promote health and protect the heart, and help maintain overall health. The original block of herring fish is individually packaged and can be used for sashimi/sushi/salads/appetizers.

How to eat: Slice and eat after thawing, or use as sushi ingredients. It is recommended to eat with Japanese green mustard and fish soy sauce for enhanced flavor.

Storage method:

1. Store in a refrigerator at 0-4°C or below to maintain freshness for 1-2 days.
2. Store in a freezer at -10 to -4°C or below to maintain freshness for 1 month.

Natural thawing method: Put in a 0-4°C refrigerator for about 8-12 hours.

Quick thawing method: Soak the package in water while rinsing, which takes about 30 minutes to 1 hour.

Do not use warm water/hot water/microwave to defrost.