Frozen Hokkaido’s pacific cod fillets (for restaurant or dividing into smaller tray for retail)
Pacific cod (Gadus macrocephalus) is white fish, less sickly, easy to combine with spices and many different processing. This fish is caught all year round in Nemuro cold water, so it is fresh and high quality. The freshness of the fish is reduced over time, so the main form of fish circulation is IQF fillet.
How to defrost the product:
Defrost the product in refrigerator
After defrosting completely, it is necessary to process immediately to ensure the quality of fish.
Before processing, sprinkle the fish with a little salt for 15 to 20 minutes.
Product manual:
This fish is used for hot-pot, fried cod in tempura flour, grilled with butter and garlic, cod in tomato sauce…
Grilled cod with butter and garlic
Pacific cod and kimchi hot-pot Fried cod with hot and sour soup
Fried cod in tempura flour Pacific cod pizza
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