Eel is one of the most popular types of fish in Japanese cooking. It is considered a delicacy, has a special and unique taste, after tasting it once, it is difficult to confuse it with something else. Its dietary meat has a soft and sweet taste. It is a rich source of vitamins A, E, Omega-3 fatty acids, as well as sodium and potassium.
Fried eel UNAGI JS (without packaging and without sauce) – it's a fish fillet that has been fried with unagi sauce and frozen. Eel packaging comes without sauce. This is a profitable offer for HoReKa market establishments that use only eel, without sauce.
- The tender and dense texture of the eel fillet is achieved by using a special frying technology on Japanese equipment, with strict adherence to quality technology. Only fresh, previously not frozen fish is used.
- Soft skin thanks to Japanese eel frying technology.
- NO SHADOW ODOR: In production, a few days before final processing, the fish is placed in running water, where it is washed by the current.
- Bones are almost absent due to the use of Japanese processing technology.
Grown under aquaculture conditions. Product by weight. Size 7 to 12 oz
Composition
Eel fillet, soy sauce (soybeans, wheat, table salt, prepared water), sugar syrup, "Mirin" seasoning, white crystalline sugar, thickener E1404, natural food coloring E150a, seasoning. The product or its components can cause an individual allergic reaction.
Nutritional value per 100 g
| Energy value (calories) | 1083.63 kJ / 258 kcal |
| Proteins | 23.5 g |
| Fats | 24.7 g |
| Carbohydrates | 3.5 g |
| Salt | 0.51 g |
Storage conditions and shelf life
Store at temperatures no higher than -18°C and relative air humidity no higher than 80-85%.
Type of packaging: Multilayer polymer package
*The product may differ slightly from the image on the website.
*The product description on the Internet may differ slightly from the information on the label, as it may vary depending on the manufacturer and type of product. We recommend always reading the information on the product packaging.