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Eel can be grilled using either the Shirai-yaki or the Kayaki techniques. The most popular technique for grilling eel is kayaki. The sauce, which is the essence of eel rice, is frequently added as the food is being grilled.
Eel can be grilled using either the Shirai-yaki or the Kayaki techniques. The most popular technique for grilling eel is kayaki. The sauce, which is the essence of eel rice, is frequently added as the food is being grilled.
Eel can be grilled using either the Shirai-yaki or the Kayaki techniques. The most popular technique for grilling eel is kayaki. The sauce, which is the essence of eel rice, is frequently added as the food is being grilled.
Eel can be grilled using either the Shirai-yaki or the Kayaki techniques. The most popular technique for grilling eel is kayaki. The sauce, which is the essence of eel rice, is frequently added as the food is being grilled.
Squid slicing products are deeply loved by consumers. The raw materials are fresh imported Peruvian squid, which undergoes multiple processes such as thawing, cleaning, decapitation, impurity removal, salt grinding, steaming, and single freezing. Finally, manual slicing is carried out, with specifications controlled at 5-6g per piece. Each process during the processing meets food safety and hygiene standards, ensuring product quality and allowing customers to consume with confidence.
Don't give up hope if you are only able to get frozen calamari since you can't find any fresh. The squid thaws quite quickly after freezing and freezes well compared to many other forms of seafood.
Squid slicing products are deeply loved by consumers. The raw materials are fresh imported Peruvian squid, which undergoes multiple processes such as thawing, cleaning, decapitation, impurity removal, salt grinding, steaming, and single freezing. Finally, manual slicing is carried out, with specifications controlled at 5-6g per piece. Each process during the processing meets food safety and hygiene standards, ensuring product quality and allowing customers to consume with confidence.
This product is a sheet-shaped product cut from the long beard or lower foot of squid, with specifications ranging from 5g to 6g per piece. It can be customized and produced by customers. Working in a very clean production environment with a high pursuit of product quality, providing customers with healthy, delicious, and high-quality seafood is our company's vision.
"Seafood dishes and sushi frequently contain imitation crab. Additionally, breaded fish products and seafood sandwiches may include it. Fish meat is used to make imitation crab, but typically no actual crab is present. Alaskan pollock is frequently used, along with trimmings and garbage that are gathered when producing other fish-related goods. This is then made into a paste after being deboned."
"Seafood dishes and sushi frequently contain imitation crab. Additionally, breaded fish products and seafood sandwiches may include it. Fish meat is used to make imitation crab, but typically no actual crab is present. Alaskan pollock is frequently used, along with trimmings and garbage that are gathered when producing other fish-related goods. This is then made into a paste after being deboned."
"Seafood dishes and sushi frequently contain imitation crab. Additionally, breaded fish products and seafood sandwiches may include it. Fish meat is used to make imitation crab, but typically no actual crab is present. Alaskan pollock is frequently used, along with trimmings and garbage that are gathered when producing other fish-related goods. This is then made into a paste after being deboned."
Surimi, which is commonly combined with water, flour, sugar, egg whites, vegetable oil, salt, and additives, is the major component of imitation crab. "Surimi" is the Japanese word for ground meat. It is known as "yu Jiang" in China, which translates to "pure fish." The main manufacturers of surimi today are in Thailand, Japan, and the US. Additionally, Malaysia, Vietnam, and China all make surimi. It is a good source of zinc, selenium, and vitamin B12.