Method of Cooking:Deep Fry / Steam/ Battered / Grill
Defrost the product overnight to ensure that the product is properly thawed out before cooking for optimum taste.
The pinky-white flesh has a light to firm texture medium oil content and a mild, sweet flavor. When cooked the flesh is white with large flakes. Barramundi has often been compared to Chilean Seabass due to the oil content and buttery taste of the fillets. Skin is good served crispy, holds up to most cooking methods, including sashimi.
Barramundi is also known as Hira-Suzuki in Japan.
How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
Defrost the product overnight to ensure that the product is properly thawed out before cooking for optimum taste
Recognized as the finest scallops Japan has to offer - this famous scallop certainly lives up to its name. Tender, sweet, and creamy - the flavor is incomparable!
The scallops are frozen in Japan, and undergo a natural thawing to retain texture and moisture without any chemicals and without adding weight to the product.
Cooking Tip: To achieve a perfect crust on top with pale underbelly, pat both sides gently with a dry paper towel to remove excess moisture, use a pan large enough so that the scallop have enough space in between and let each side “kiss” the sizzling pan for 20-30 seconds. Absolutely no poking, turning or pan-shaking is allowed!