• Filleted blackthroat seaperch (dried fish) [frozen]
  • Filleted blackthroat seaperch (dried fish) [frozen]
  • Filleted blackthroat seaperch (dried fish) [frozen]
1 4

カネニ

Filleted blackthroat seaperch (dried fish) [frozen]

Number of pieces
¥1,800
¥1,800

"Nodoguro (dried fish)" from Shibayama

Every year, the craftsmen who make dried fish carefully dry each one in the sun. This is a masterpiece created by being surrounded by the sea breeze of Shibayama! It is the finest dried fish with a refreshing sea scent and rich flavor.
Nodoguro is very delicious, with a good amount of fat, and is said to be the fatty tuna of white meat. We carefully open each fish while it is still fresh, and dry it overnight. The unique, fluffy flavor that oozes out of the moist, soft, high-quality white meat is sure to become addictive!
Contents

Each fish is about 20cm long
Allergy Information

Processed in facilities that also process products containing crab and shrimp
expiration date

30 days in the freezer
Storage method

Must be kept frozen (-18℃)
Origin

Produced in Kasumi, Hyogo Prefecture (Shibayama Fishing Port)
How to use

Simply grill it on a fish grill or similar and enjoy.
Other notes

Shipping temperature range: Frozen
Sales period: All year round

Filleted blackthroat seaperch (dried fish) [frozen]
Filleted blackthroat seaperch (dried fish) [frozen]
Filleted blackthroat seaperch (dried fish) [frozen]

What makes it so special and delicious?

Reason

  • Fishing grounds and freshness management

    The fish are caught in a special fishing ground with nutrient-rich seabed soil, 12 hours offshore from Shibayama Fishing Port.
    The caught crabs are placed in fish ponds where temperature and water quality are strictly controlled, and then taken to the fishing port while still alive.

  • Large vessel fishing

    In winter, the Sea of ​​Japan often becomes rough due to weather, making it difficult for small boats to fish. In Shibayama, however, large boats of around 100 tons are constantly traveling between the fishing port and the fishing grounds, ensuring a steady catch of Matsuba crab.

  • Number one in crab selection in Japan

    Shibayama Fishing Port ranks Matsuba crabs more precisely than other fishing ports. At its peak, there were as many as 100 ranks. Only the highest rank crabs are given the title of "Shibayama crab".

  • Discerning Eyes Cultivated Over Many Years

    Ultimately, the quality of the crabs we deliver to our customers is determined by the discerning eye of the crab buyer. Our company has been purchasing and selling crabs for a long time, and our president himself acts as a buyer and bids on the best crabs.

  • Cooked to perfection by a skilled craftsman

    Depending on the condition of the crab and the weather that day, our craftsmen use natural salt and intuition they have developed over many years to boil the crab. The taste of the crab can change dramatically depending on the boiling time.