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❄️日本 油甘魚鮫 Japan Hamachi Fish Neck Kama

數量

簡介

+ $260/kg 每包2-3隻約500g per pack of 2-3 * 超大隻而且鮫位切割完整，多肉 * 伴以柚子醋醬油最佳 油甘魚油脂多肉質幼滑, 特別魚腩上的魚骹, 因魚鰭活動周邊肌肉令肉質結實，鹽燒，汁煮可吃出油和膠質 1. 魚鮫洗淨抹乾，塗上拌勻的日本白麵豉、味醂、料理酒醃15分鐘 2. 預熱焗爐 200°C，帶皮一面先向下放置焗架上，每邊焗10分鐘 📌此產品之網上價錢是根據平均重量計算，最後單價需按實際重量計算（通常+/-5至10%） * Best to serve with mixture of yuzu soy sauce for dipping Hamachi collar is from yellowtail fish. It is the most fatty and juicy part of the fish. Usually grilled / broiled until the skin is crispy and the inside is just cooked through. You can easily scrape the flesh off the cartilage with chopsticks. Cooking suggestion: 1. Mix white miso, mirin, and sake and rub over the entire fish collar. Leave for at least 15 mins. 2. Preheat oven to 200°C, place fish on baking rack. 3. Skin down first each side for 10 mins 📌 This is a pay-by-weight item. Listed price is based on average weight of the product, final amount will be based on actual weight (usually within +/-5 to 10%)

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