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日本油甘魚餃

日本油甘魚餃

魚骹:魚腩向上近下巴位置,肌肉有彈性,油脂及膠質重,用來鹽燒或煮最好。

介紹:大約400年前,日本人便開始養殖油甘魚,田舍家和食部總廚楊志濱師傅稱,以11月至2月最肥美,幾乎全個日本都有供應。

特別部位如魚腩上方的魚骹位,因為魚鰭活動周邊肌肉而令肉質較結實,用來鹽燒或汁煮可吃出油脂和膠質。


HK$70.00
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◆食用方式:蒸,焗,炆


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