Akauo no Kasuzuke
This perch is fermented for almost a week in the lees of sake (the residue from sake production). This so-called ‘kasuzuke’ is a traditional Japanese preparation method for various types of vegetables and fish. The rich and slightly bitter sake taste works its way with the juices of the perch and elevates the taste of the fish to a whole other level.
1. Defrost the Akauo no Kasuzuke in the refrigerator or in cold water for 30 minutes.
2. Remove the package and place the fish on a baking paper-lined baking sheet in the oven for 7 minutes at 230 ℃.
3. Enjoy your meal!
Weight: 425-525gr, 2 fillets
Ingredients: Redfish (Perch), Rice Wine, Soybean paste
Country of origin: Norway (Wild)
Allergens: Fish, Rice Wine, Soybean, Wheat
*Keep in freezer (-18℃)