About the Product
Onikasago is the most sought after of all scorpionfish in Japan .
It’s actually these venomous fins that allow Onikasago fins to produce fin sake (ひれ酒) second only to pufferfish. Characteristics-wise, it has a richer and nicer flavour compared to Kasago, and is best used for making a wonderful stock for soup and stews.
What is Ikejime ?
Ikejime (活け締め) is a method of killing fish which also maintains the quality of its meat.
Harvested with the ike jime method, fish can be refrigerated for weeks when safely stored in a vacuum sealed bag or airtight container. This process not only makes the fish taste better – it also lasts longer, has zero smell, and reduces waste as it won’t spoil nearly as fast, allowing you to respect the fish and the fishery to the maximum ability.
Pre-Order Note
• The estimated process time is usually about 7 - 10 days from every Wednesday cut-off at 8PM .
• Once we received the shipment from Japan , it usually takes 24 - 48 hours to process for delivery.
** PLEASE READ **
> We do not provide slicing or filleting servive to preserve the freshness of the fishes .
* Picture is for illustration Purposes Only *
