日本鱈蟹腳 400G

1. 日本鱈蟹腳是由新鮮的北海道鱈蟹肉製成，肉質細緻，味道鮮美。
2. 鱈蟹腳收貨後，可隔包裝沖水及浸水，約20-30分鐘解凍後可立即食用。
3. 鱈蟹腳已去半殼，可輕鬆食用。
4. 日本鱈蟹腳是高蛋白、低脂肪、低卡路里的食品，適合健康飲食和減肥人士食用。
5. 日本鱈蟹腳適合用來製作壽司、刺身、涼拌和火鍋料等多種食品，是日本料理中的常見食材之一。
   
6. 日本鱈蟹蟹殼顏色比較淡，比較軟，而肉厚膏肥，可謂是皮薄餡大，蟹肉特別甜美

產地：日本

重量：400g

保存方法：收貨後放左-10°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：自然解凍後可即食，製成天婦羅及煲蟹粥之外，還可用來清蒸等多種食法。

Japanese Snow Crab 400g

Japanese Snow Crab Legs are made from fresh Hokkaido, with delicate texture and delicious taste. They are high in protein, low in fat, and low in calories, making them a suitable food for healthy eating and weight loss. Japanese Snow Crab Legs are a common ingredient in Japanese cuisine and are suitable for making sushi, sashimi, cold dishes, and hot pot dishes. The shell of Japanese Snow Crab is light in color and soft, while the meat is thick and rich, making it particularly sweet and delicious.

Japanese Snow Crab Legs are produced in Hokkaido, Japan. Snow crab is a deep-sea gem and a type of king crab, and is one of Japan's most popular seafood items. They grow in cold water areas of the sea near Hokkaido and require a depth of more than 1000 meters to survive.

The appearance of Japanese Snow Crab Legs is pure white like snow, with a unique shape, delicious taste, rich crab paste, tender meat, and rich in nutrients. It is known as the "belly of the sea" in Japanese cuisine.

Due to the harsh growth environment and difficult fishing of Japanese Snow Crab, its price is relatively high and it is representative of luxury seafood. It is also an important ingredient in Japanese winter cuisine, widely used in dishes such as crab sashimi, soup, and hot pot.

Japanese Snow Crab Legs are a healthy food, with meat rich in protein, unsaturated fatty acids, vitamins, and minerals, which helps maintain a healthy body and beautiful skin. Therefore, it is considered a high-end seafood delicacy and is loved by consumers.

Origin: Japan

Weight: 400g

Storage: Store in a refrigerator at or below -10°C upon receipt to maintain its freshness.

Best Thawing Method: Thaw naturally in a refrigerator at 0-5°C for the best and freshest quality. It is recommended to consume immediately after thawing. *The fast thawing method is to directly put the product with the bag in water to thaw.

Handling: After natural thawing, Japanese Cod Crab Legs can be consumed immediately. In addition to making tempura and crab congee, they can also be used for steaming and other cooking methods.