切花墨魚片刺身

1. 切花墨魚片刺身是由新鮮的墨魚切成薄片，通常作為刺身或壽司的配料。
2. 切花墨魚片刺身含有豐富的營養成分，如蛋白質、脂肪、維生素A等。
3. 墨魚片刺身口感出奇地有咬動，咬起來十分驒牙，口感嫩中帶脆。

重量：約160克 (約20片)

保存方法：收貨後放在-18°C或以下的冰櫃內。

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，最新鮮、品質最為能夠保持。

特快解凍方法：直接將貨品隔包裝一邊浸水一邊沖水解凍，需時約10-20分鐘。

食用方法：解凍後即可切片食用或壽司材料，建議可配日本青芥辣及魚生豉油一起進食，味道倍增。

切勿用溫水/熱水/微波爐加熱解凍

Sliced Cuttlefish Sashimi

Sliced cuttlefish sashimi is made from fresh cuttlefish sliced into thin pieces, typically used as an ingredient for sashimi or sushi.

Sliced cuttlefish sashimi contains a rich amount of nutrients such as protein, fat, and vitamin A.

The texture of sliced cuttlefish sashimi is surprisingly chewy and has a tender yet crispy mouthfeel.

Weight: Approximately 160g (about 20 slices)

Storage Method: Store in a freezer at or below -18°C upon receipt.

Best Thawing Method: Place the product in a refrigerator at 0-5°C for natural thawing, ensuring the freshness and maintaining the best quality.

Quick Thawing Method: Submerge the packaged product in water while running water over it, taking approximately 10-20 minutes.

Do not use warm water, hot water, or a microwave for thawing.

Method of Consumption: After thawing, the sliced cuttlefish can be consumed as is or used as sushi ingredients. It is recommended to pair it with Japanese wasabi and fish sauce to enhance the flavor.