About the Product
Mako Garei (真子鰈) is considered the most delicious of all summertime white fish .
The taste of Mako Garei is subtle and is more appreciated for its texture. In order to improve the taste and texture of Mako Garei, larger ones are sometimes aged for 2 to 3 days. This allows the enzymes to work on the fish, increasing it’s glutamate acid content and making its texture softer.
The most common way to cook Mako Garei : raw (Sashimi), grilled (shioyaki, meuniere), boiled (nitsuke) or deep-fried (karaage) .
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
• Availability : Pre-Order
• 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 **
> Exact price will be sent via Whatsapp once we have weight the fish .
> We do not provide slicing or filleting servive to preserve the freshness of the fishes .
* Picture is for illustration Purposes Only *
Fried Mako Garei