수라상 찬바다 갈치 325G(SRS Salted CUTLASSFISH 325G)

Spicy Braised Cutlassfish

1. Place cutlassfish, sliced radish (or kimchi), and seasoning sauce (soy sauce, red pepper paste, red pepper powder, garlic, sugar) into a pot.
2. Add enough water to cover the ingredients and bring to a boil.
3. Reduce heat to medium and simmer for 10 minutes.
4. Add sliced green onion or green pepper before serving.

Pan-Fried Cutlassfish

1. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat.
2. Add the cutlassfish and pan-fry until golden brown.

Oven-Roasted Cutlassfish

1. Preheat the oven for 8 minutes at 400–450°F (200–230°C).
2. Coat the fish with olive oil, parsley, and pepper as desired.
3. Roast at 356°F (180°C) for 10 minutes, flip, and cook for another 10 minutes.

Cautions

• Do not refreeze once thawed, as this may affect quality and taste.
• Consuming raw or undercooked seafood may increase the risk of foodborne illness, especially for individuals with certain medical conditions.
• Product may contain small bones; consume carefully.

Storage

• Keep frozen at -18°C or below.
• Thaw under refrigeration immediately before use for best results.

Cutlassfish, Sea Salt.

• Contains Fish (Cutlassfish)

Per 100g:

• Energy: 750 kJ
• Protein: 26.4g
• Total Fat: 8.2g
• Saturated Fat: 0.0g
• Trans Fat: 0.0g
• Carbohydrate: 0.0g
• Sugars: 0.0g
• Sodium: 2,050mg

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