①食べる直前に解凍常温で時間をかけて解凍すると、ドリップが出て旨味を損なうのでNG!食べる直前に解凍してください。冷凍庫から取り出し、封を開けないでパックのまま、バットに置きます。
②ぬるま湯の流水で3~5分30℃前後のぬるま湯を3~5分あてて、常にぬるま湯があふれるくらい流し続けます。温度をキープした流水解凍が好ましいのですが、40℃の湯をはったバットに6~8分つけこんでもOKです。
③解凍できたら、サッと冷やすパックの上から指で軽く押して、素材がへこむようだったら取り出してOK!続いて氷水をはったバットを用意します。パックのまま、サッとつけこんで身を冷やすと、食べ心地がグンとよくなります。
④封を開けて、皿に盛り付けるパックの封を開け、水分を切ってから皿に盛り付けます。水洗いする場合は、風味がぼけないようサッと流す程度に。解凍後は、長時間おいておくとドリップが出て、風味を損なうので、お早めにお召し上がりください。
①Defrost just before eating.Defrosting at room temperature over a long period of time is not recommended, as this will cause drips to form and spoil the flavor!
Defrost just before eating. Remove the pack from the freezer and place it on a bat without opening the seal.
② lukewarm running water for 3-5 minutes.Apply lukewarm water of around 30°C for 3 to 5 minutes, and keep the water running so that the lukewarm water constantly overflows. While it is preferable to defrost under running water at a constant temperature, it is also OK to soak the fish in a bat of 40°C water for 6 to 8 minutes.
③When thawed, cool quickly.Press lightly with your finger on the top of the pack, and if the material seems to be dented, it is OK to take it out. Then, prepare a bat of ice water. Soak the fish in the pack quickly to cool it down, and it will be much easier to eat.
④Open the packet and place on a plate.Open the packet and drain off the water before placing on a plate. When rinsing with water, rinse the packet off quickly to prevent the flavors from becoming blurred. After thawing, serve as soon as possible, as the flavor will be lost if left for a long period of time due to dripping.