FROZEN ESCOLAR SAKU

기름치 사쿠 / 冷冻玉梭鱼片 / ヒガイサク
Bones and skin are removed from the fish.
Ultra-low temperature fish for sashimi(-60℃)
Export to the US
PACKAGING
Individual vacuum packaging(IVP),
packaging for kg(double vacuum packing),
Styrofoam box for 10kg