-
Flesh of chub mackerelFeaturesRaw material and ingredient : Flesh of chub mackerel 99.2%, Refined salt
-
Chub Mackerel Fillet (also called "Masaba" in Japan)
Chub Mackerel is captured from October of the year to February of the following year, which only maintained freshness by quick freezing the most fresh and light at minus 20 degrees is provided to consumers in the most delicious condition. Chub Mackerel processed by SAMDA is removed its head,
-
Flesh of chub mackerelFeaturesRaw material and ingredient : Flesh of chub mackerel 99.2%, Refined salt
-
Chub Mackerel Fillet (also called "Masaba" in Japan)
Chub Mackerel is captured from October of the year to February of the following year, which only maintained freshness by quick freezing the most fresh and light at minus 20 degrees is provided to consumers in the most delicious condition. Chub Mackerel processed by SAMDA is removed its head,
-
Flesh of chub mackerelFeaturesRaw material and ingredient : Flesh of chub mackerel 99.2%, Refined salt
-
Chub Mackerel Fillet (also called "Masaba" in Japan)
Chub Mackerel is captured from October of the year to February of the following year, which only maintained freshness by quick freezing the most fresh and light at minus 20 degrees is provided to consumers in the most delicious condition. Chub Mackerel processed by SAMDA is removed its head,
-
Flesh of chub mackerelFeaturesRaw material and ingredient : Flesh of chub mackerel 99.2%, Refined salt
-
Chub Mackerel Fillet (also called "Masaba" in Japan)
Chub Mackerel is captured from October of the year to February of the following year, which only maintained freshness by quick freezing the most fresh and light at minus 20 degrees is provided to consumers in the most delicious condition. Chub Mackerel processed by SAMDA is removed its head,