Rich flavor seafood bonito straw grilled tataki diced seared tuna skipjack frozen fish
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- Supplier: PRECO FOODS CORPORATION
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Product Overview
Description
Products Description
The skipjack tuna is frozen on the fishing boat to preserve freshness before it is seared.
The birthplace of seared skipjack tuna is Tosa, Kochi Prefecture, and this is one of the traditional methods for preparing diced skipjack tuna.
By burning bundled straw and searing only the outer surface of the skipjack tuna with the high flames it produces, it cooks the tough skin of the skipjack tuna while enhancing the aroma, so it features a rich flavor.
There are two main reasons for searing.
1) Cooking the outer surface rapidly at high heat seals in the savoriness.
2) The distinctive aroma of the straw brings out the flavor of the skipjack tuna.
Since the inside of straw is hollow and filled with air, it burns rapidly, reaching a temperature of 800 to 900°C. In addition, the brief heating causes the flesh of the skipjack tuna to firm up, adds a unique aroma to the skipjack tuna, and also eliminates off flavors and odors.
Our recommended serving method is to enjoy it in the authentic Tosa style topped with lots of seasonings and ponzu sauce or salt.
For seasonings, we recommend green spring onions, perilla leaf, onion, garlic, ginger, or Japanese wild ginger, etc.
Taking a bite of seared skipjack tuna will fill your mouth with the pleasing aroma of the straw and the rich savoriness of the skipjack tuna. One advantage of the straw aroma is that it masks acidity and the fishiness of the skipjack tuna.
We recommend using it promptly after opening even if it is unexpired.
The birthplace of seared skipjack tuna is Tosa, Kochi Prefecture, and this is one of the traditional methods for preparing diced skipjack tuna.
By burning bundled straw and searing only the outer surface of the skipjack tuna with the high flames it produces, it cooks the tough skin of the skipjack tuna while enhancing the aroma, so it features a rich flavor.
There are two main reasons for searing.
1) Cooking the outer surface rapidly at high heat seals in the savoriness.
2) The distinctive aroma of the straw brings out the flavor of the skipjack tuna.
Since the inside of straw is hollow and filled with air, it burns rapidly, reaching a temperature of 800 to 900°C. In addition, the brief heating causes the flesh of the skipjack tuna to firm up, adds a unique aroma to the skipjack tuna, and also eliminates off flavors and odors.
Our recommended serving method is to enjoy it in the authentic Tosa style topped with lots of seasonings and ponzu sauce or salt.
For seasonings, we recommend green spring onions, perilla leaf, onion, garlic, ginger, or Japanese wild ginger, etc.
Taking a bite of seared skipjack tuna will fill your mouth with the pleasing aroma of the straw and the rich savoriness of the skipjack tuna. One advantage of the straw aroma is that it masks acidity and the fishiness of the skipjack tuna.
We recommend using it promptly after opening even if it is unexpired.
Product name | Bonito Straw Grilled Tataki |
Place of origin | Japan (Shizuoka, etc.) |
Storage temperature | Frozen (-18℃ or below) |
Standard Approx. | Approx. 300-600g/fence |
Shelf life | ask |
Company Profile
The PRECO Group is a general food wholesaler that pursues "safety," "quality," and "freshness." We have established nine distribution centers in Tokyo, Japan, and our customers have continued to put their trust in us ever since we were first founded over 60 years ago.
Our careful, detailed service receives overwhelming support, and our customers that are restaurants, mainly in Tokyo, total about 30,000 locations. Of the restaurants in Tokyo, about one in four locations is a customer of Pleco Group.
Preco F Unit Corporation, which is the fresh fish and seafood department of Preco Group, has a large scale wholesaler store in Toyosu Market, which boasts one of the largest trade volumes in the world. Everything is carefully selected by discerning buyers with extensive careers who handle each product, from a large number of fresh fish, shellfish, and processed seafood products brought to Tokyo from all over Japan.
We have also opened a processing and distribution center near Toyosu Market with sanitary facilities with the highest standards in Japan. At this location, we thoroughly manage temperature and hygiene throughout the process from arrival to shipment. Our skilled craftsmen process seafood freshly purchased from the market to meet the various needs of customers.
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