Free of artificial preservatives. Dyes are used. Ready to eat. Gluten free.
|Item||Kendall Brook Smoked Salmon|
|Taste & Texture||Smokey/Silk- Smooth|
|Item||Cooked Nobashi- Ebi Shrimp|
|Taste & Texture||Sweet/Firm|
|Size||30 Piece Tray|
|Country||The country of origin will be on the product label.|
|Taste & Texture||Delicate/Crisp|
Unagi is a famous product in the Japanese cuisine. Unagi is the Japanese word for freshwater eel and kabayaki is a Japanese term for a boned and filleted unagi, grilled with a sweet kabayaki sauce (a specific soy sauce).
|Taste & Texture||Rich/Firm, Succulent|
The waters off Portugal are said to produce some of the finest tasting Octopuses. You will enjoy their firm but tender meat that is sweet, delicate, and delicious. Cuttlefish and Calamari aficionados love these as well!
Fun fact: The Octopus will lose an arm to escape a predator with no worries. The arm will eventually grow back and be as good as new.
Our sashimi-grade Octopus legs are precooked; just thaw and serve.
Wild Caught in Spain.
|Taste & Texture||Sweet-Savory/Firm|
How to prepare a frozen product?
All Frozen products must be kept forzen at 0 F ( -18c ) or Below. When storing fresh seafood, keep it in the coldest part of the refrigerator. Make sure your home refrigerator is operating at 40 F or lower. For Fresh Seafood: to preserve the best quality keep Fish under ice while in the refrigerator. (Note: Fish will lose quality and deteriorate rapidly with higher storage temperature)
It is best to thaw forzen seafood in the refrigerator overnight. Other thawing methods include: immersing forzen seafood in cold water for a short time in a sealed plastic bag or microwaving on a defrost setting until the fish is pliable but still icy.