Product details:
Features:
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"One-night drying" (いちやぼし) originated from the Hokkaido area of Japan. In an era when freezing technology was not common, local fishermen invented this "pickling and air-drying" method to preserve fresh fish; the overnight drying method Dried fish is made by cutting open the oily fresh fish, removing the internal organs, soaking it in salt water with a concentration similar to that of sea water, and finally air-drying it overnight.
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Vacuum processing, convenient and hygienic.
- How to eat: Place the frozen fish in the refrigerator to thaw overnight, then rinse briefly with water, dry, and place on a baking sheet and wire rack. Preheat the oven to 200 degrees Celsius, add the croaker and bake until cooked, 15 to 20 minutes, brushing with mirin during this time.