Butter fish is one of the common fish to be used especially in Japanese restaurant. This fish is getteing popular in western cuisine because the moist texture make the fish easy to be seared or deep fry. The fish is firm compared to dory fish fillet. Every packing of the fillet fillet is in IQF form (Instant Quick Frozen) and hygiene processed with -40c blast freezing technique to keep away from bacteria grown.
|Type||Fish Fillet (skin-off)|
|Packing||1kg - 2kg / fillet|
How to get the seafood 'FRESH' in all times!
- Defroze the fish fillet with chill water to keep hygine.
- The fish need to be kept in freezer -20c if not used up. (*still with frozen pack)
- The fish need to be cooked in two days after defrozing.
* The fish only can keep with 7 days in freezer with 0c to -7c