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).