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HKH Abalone Half-Shell (Size XXL) 2pcs
RM27.00
Sashimi-grade abalone is frozen at its peak freshness, locking in the flavours, textures, and nutrients, ensuring a high-quality product when thawed. This extra large abalone is prized for its delicate taste and firm, yet tender texture.
Frozen abalone can be stored for a more extended period, allowing you to purchase this delicacy early and enjoy it for Chinese New Year or at your leisure without worrying about spoilage.
- 2pcs per pack
- This is a frozen product
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Salmon from Norway is a sought-after product. Salmon has a mild, full and rich taste. The flesh is firm, orange-red with white marbling. Salmon can be simmered, roasted, grilled, baked, seasoned and is suitable in soups and casseroles.
Trout-Salmon is known for its high quality. This fish comes from the trout family raised in the Norwegian Fjord where seawater and fresh water meet. This results in a rich taste that makes salmon-trout suitable for many kinds of dishes, such as raw sashimi or sushi, ceviche or poké/sushi bowls. It is excellent in soups and casseroles, and can be baked, grilled, marinated, seasoned or used in a wok.
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Unagi kabayaki is a popular Japanese delicacy made with freshwater eel (unagi) that has been filleted, deboned, skewered, and grilled to perfection. Before it's grilled, it is marinated in a sweet soy-based sauce.
Our frozen unagi kabayaki has been preserved without losing its rich flavours and textures. When ready to eat, it can be easily reheated in an oven, on a grill, or even in a microwave.
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Japanese scallops are more flavourful and sweeter compared to scallops from other locations.
An excellent source of Omega 3 and minerals, scallops can be used in a variety of dishes, and cooked in many ways — seared, grilled or even in porridge. These Japanese scallops have been cut for your convenience.
Our seafood products are frozen to retain their freshness for longer. We recommend defrosting and cooking Japanese scallops within 3 months.
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Air-flown from Norway, Atlantic halibut is a premium seafood delicacy prized for its firm, snowy white flesh, delicate flavour, and buttery texture. Caught in the cold, pristine coasts and fjords of Norway, it is carefully handled and air-flown to ensure maximum freshness and quality.
This lean, high-protein fish is rich in essential nutrients, including vitamin D, vitamin B12 and selenium, making it both healthy and versatile in cooking. Ideal for grilling, baking, steaming, boiling or frying, Atlantic halibut maintains its moist, succulent texture in every preparation.
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Capelin, the common form of shishamo, is a small fish that is popular in Japanese cuisine. Shishamo is named after its resemblance to a willow leaf due to its elongated body shape and thin, pointed tail.
Capelin 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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Frozen razor clams are harvested at peak freshness and frozen to lock in their delicate sweetness. Razor clams have long, slender shells and meat that’s firmer yet tender, with a subtle nutty flavour. Their size and meaty texture make them ideal for grilling, stir-fries, or simply steaming with garlic and herbs. With their distinctive taste and versatility, razor clams offer a unique twist compared to common clams, perfect for both home cooking and gourmet dishes.
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