vinegared mackerel
4 whole pieces of Iwashi (sardine)
2 slices salmon in ricewine sauce
thin flakes of skipjack tuna
10 pcs breaded shrimps
fatty tuna for sashimi
Thermobag ‘ Blanco’ 45 x45 cm
8 shrimps (300g)
2 pieces mackerel fillets in Korean miso sauce
4 sardines dried in sweet soy sauce
seared skipjack
5 pcs of dried horse mackerel
110g salted pollack roe
marinated mackerel for frying
very fatty tuna for sashimi