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Glacier 51 Toothfish (Cod) Fillet 200g+/-
RM50.60
Glacier 51 Toothfish is one of Wmart’s most premium seafood selections, all the way from the sub-Antarctic icy waters 4,109km south of Australia.
Also known as Patagonian Toothfish, it has snow-white flesh with scalloping flakes. Its flavour is clean and sweet, and it’s high in fat and Omega 3 content.
From pan-frying and roasting to braising and steaming, the Glacier 51 Toothfish can be cooked with either dry or moist heat.
- Imported from Australia
- This is a frozen product
- 200g+/- steak fillet
In stock
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Skull Island Tiger Prawns can be cooked in a variety of ways. The simplest way is to season the defrosted prawns (with their heads and tails removed. Or leave the tails on if that's what you prefer.) with salt and pepper on both sides, then cook them in a frying pan over medium-high heat. Serve Skull Island Tiger Prawns hot with your favourite sides, such as rice, pasta, or a salad.
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Our sashimi-grade oysters containing half shells are freshly shipped from Hyogo, Japan.
Oyster sashimi can be eaten raw, or squeeze some fresh lemon juice over it and add some tabasco sauce.
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Mentaiko Tokujyokiri (Premium Pollock/Cod Roe) 240g+/-
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Mentaiko is marinated pollock/cod roe, a traditional Japanese seafood ingredient. Mentaiko tokujyokiri is a premium version of this seasoned ripe eggs, bursting with flavours of the sea.
It is simple and fast to prepare mentaiko – heat or deep-fry, mix it in pasta and other dishes, use as a dip or spread together with mayonnaise or use as a garnish for sushi.
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Chilled sashimi-grade boneless salmon or trout steaks with skin from Norge: Seafood from Norway. These salmon and trout are grown in the icy cold waters all over the coast of Norway ranging from the county Rogaland in the south all the way up to Finmark in the north. Wmart flies in the freshest harvest every week.
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Shishamo is typically grilled or roasted, which brings out its natural flavours and gives it a crispy exterior. It is commonly seasoned with salt or soy sauce, adding a savoury taste to the delicate and flaky flesh. The small size of shishamo makes it convenient to eat as a whole, and it is often enjoyed as an appetizer or as part of a traditional Japanese meal.
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