Kinmedai, also known as the splendid alfonsino, is traditionally served at Edomae sushi restaurants. The fish is usually aged for 2 to 3 days after capturing using the Ikejime processing technique. Our red alfonsino is flown directly from Japan and Sashimi Grade certified. Its firm texture and flavorful meat is best served with skin lightly torched, grilled with charcoal, or lightly blanched.
Characteristics of our Red Alfonsino filet:
- Average weight per pack: 200g, skin on, may contain bones
- Storage: Keep frozen at -18°C for long-term storage (until the expiry date mentioned on the pack) or store in your fridge (in the original packaging) for consumption within 2-3 days.
- Defrosting Instructions: Remove the vacuum-sealed pack from the carton and place it into a bowl of cold water. Soak for 10-15 minus or until completely thawed.
Serve: 1 to 2