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Grilled eel, called unagi no kabayaki in Japanese, is a popular dish in Japan. Unagi no kabayaki is usually served with freshly steamed white rice. For an extra kick, try sprinkling your unagi no kabayaki with ground Japanese sansho pepper. The fragrant seasoning not only adds some extra zing and cuts through the richness of the oily eels, it improves appetites and stimulates the digestive system.
JPFSF1462 Sanka Unagi Kabayaki (25pcs/5kg) 2g 장어, 우나기 카바야끼 うなぎの蒲焼無頭背開き Packing 1AED 78.75 incl. VAT 5%AED 78.75 incl. VAT 5%
Madai are known as the True Seabream or Genuine Tai in Japanese. Their flesh is light with a pinkish tinge, and cooks up white, with medium flake/texture, but it is most frequently served raw in sashimi or preserved in rice miso, mirin/sake or konbu/seaweed. It is also traditional in Japanese cuisine to grill them whole with or without salt or to steam them. These fish are also excellent in ceviche and carpaccio dishes, or in recipes calling for red snapper.AED 110.25 incl. VAT 5%AED 110.25 incl. VAT 5%
It is rich and has a strong flavor. Saba is usually cured for many hours with salt and vinegar before being served as sushi. This technique was developed to avoid food poisoning but has become essential to showcase the skills of a sushi chef. Many chefs also sear the fish to enhance its aroma. In addition to being served as nigiri, it can be prepared as a maki roll, with sushi rice wrapped inside cured saba.AED 168.00 incl. VAT 5%AED 168.00 incl. VAT 5%
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Monkfish’s firm texture and mellow, mildly sweet taste makes a welcome addition to health-conscious diets.. Add monkfish to your diet to support your metabolism — its mineral content helps your cells regulate enzyme function.The fish provides beneficial minerals, as well as proteins and vitamins you need for good health. We offer a range of fish and sea food with high quality and lots of flavor, which will allows preparing delicious and healthy dishes.
AED 36.75incl. VAT 5% AED 36.75incl. VAT 5%