Premium Quality Seafood

Translated from Japanese: I deliciously steamed it with salt, pepper and white wine while it was frozen. I had a good meal.
The sizes of the fillets are quite different, so I reduced my review by one star.

Translated from Japanese: The taste is solid. It seems to be easy to dry and it seems that it’s suitable for cooking such as steaming, frying or sautéing with butter to trap the water. It's also nice to have a sense of security that something with such high safety is frozen and therefore always available.
The processing content said that it had a peeling process, so when I put it in a shabu-shabu pot as it was, it became covered with scales ^^; Doesn't the fact that the scales are attached mean that they have not been processed at all?

Translated from Japanese: I had it sautéed and in a stew.
I was worried that there would be fish scales.
It tastes better than the same deep-sea fish cod (from the supermarket).

Sometimes I can feel a slight fishy smell, so I’d like to try other cooking methods.

Translated from Japanese: It's my first time trying it.
It was very delicious when seasoned with organic butter and soy sauce! I will buy it again.

Translated from Japanese: It’s a very elegant white fish with no odor and a soft texture. It doesn’t shrink even when boiled, sautéed or fried and it looks elegant after cooking, so I use it as the main dish for guests. It’s a fish that will impress your guests.
Since it’s a deep-sea fish that is related to cod, the taste is very similar to cod and it’s slightly pale and has a mild flavor, so I recommend using seasonings such as butter, herbs and spices to add accents.

Translated from Japanese: South Pacific fishing & NZ local processing & belly freezing ... It's a rare and valuable item for me.
I searched the internet for frozen fish caught in the South Pacific. However, the processing was mostly in China.
Moreover, since it’s mainly for business use, I gave up because the amount was too big, such as 50 pieces.
I was looking for a "no smell" fish that could be used in non-fish-based dishes because I wanted to increase the fish intake of my elderly family members. Since it has no bones, isn’t greasy and doesn’t smell like fish, I put it in a rice cooker while it was frozen when preparing cooking it with wild plants or when cooking porridge and there was no fish smell and no fish oil. So the cooked rice was like a lot without being slimy. Tempura and fried foods are especially suitable and when fried, it becomes chewy and delicious. Since it has no bones, it can be safely served to the elderly. I bought two bags and cooked one by frying, baking and cooking and I plan to take advantage of the characteristics of fish by using the other bag to make "chawanmushi" (savory steamed egg custard with assorted ingredients) and "Southeast Asian-style denbu" (mashed and seasoned fish).

Translated from Japanese: Very easy to use. It can be used as it is to make Meunière or to cook in a pot. It seems to be fish that is easy to cook.