Widely traveling species in northern pacific ocean, this fish is massively popular in Far-East Asia as the delicacy in autumn. But the catch is getting lesser and lesser now. It has savory taste and contains fish oil very rich in Ω3. The traditional Japanese cooking technique called "Tsukudani" has made this fish a delicious ready-to-eat side dish which can go well with many different types of foods or drinks, not only Japanese cuisine but also many international ones, too.
The strict QA/QC is applied by the FSSC22000 certified maker.
It is very natural with no additive at all, and very safe for anybody to take.