It is processed with Konbujime method while still fresh. After thawing, you can eat it as Sashimi or Sushi etc.

Konbu jime  is a Japanese  method of cooking. It sandwiches fish between Konbu(Sea kelp). Fish soaked with the umami of Konbu so that the taste becomes deeper and richer.

新鮮な金目鯛を湯引きし昆布締めにしました。解凍後、そのままお刺身やお寿司にしてお楽しみください。