2 fillets perch in ricewine sauce
3 types x 2 pieces fried fishcake
horse mackerel for sashimi
4 salted and dried sardines
2 slices yellowtail
whole squid for sashimi
grilled Japonica eel w/ sauce
2 fillets slices salmon in teriyaki sauce
4 whole pieces of Iwashi (sardine)
thin flakes of skipjack tuna
Thermobag ‘ Blanco’ 45 x45 cm
2 fillets perch
2 slices salted salmon
Horsemackerel + soya sauce
seabass for sashimi