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Help CenterJapanese Canned Smoked Salt Fish Mackerel With 3 Years Shelf Life
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Japanese canned smoked salt fish mackerel with 3 years shelf life
The traditional smoking techniques of Shizuoka, located at the foot of Mt. Fuji
Produce astounding deliciousness
Use them to add flavor to a wide variety of dishes
Oil Sabadines are made by smoking fresh Suruga mackerel according
the traditional techniques of Numazu, sealing in the mackerel's natural flavors.
Product Details
| Product name | Smoked oil mackerel (Original, Garlic, Black Pepper) | |||
| Place of Origin | Shizuoka, Japan | |||
| Style | Canned food | |||
| Primary Ingredient | Mackerel, soybean oil, olive oil, garlic oil, salt, | |||
| seasoning (amino acid, only used in original product), garlic, black pepper | ||||
| Packaging | Can | |||
| Packing | 100g(solid 60g)x24pieces | |||
| Weight | 3.1kg/carton | |||
| Keeping | Normal temperature | |||
| Shelf life | 3 years | |||
• Sabadines are made with olive oil and garlic, so you can use them as a topping to make any pasta dish more authentic!
• Lemon, tomato, and Sabadines are a perfect combination!
• Sabadines also go great with bread!
• The smoky aroma of Sabadines is sure to whet your appetite!
• The most simple way to eat them lets you enjoy the delicious flavors of rice and mackerel.
Main Products:
Smoked Oil Mackerel (Original, Garlic, Black Pepper),
Eat-It-All Half-dried Fish series (horse mackerel, barracuda, mackerel),
Red Clam sushi topping, Whelk sushi topping
Ship arriving at Numazu Harbor
Unloading and sorting by size
Mackerel after sorting
Natural woods have long been preferred for smoking, including cherry, beech, and oak.
Smoking mackerel is a local industry carried out by hand using traditional techniques.
Mackerel brought in to Numazu Harbor are steamed, cooled, smoked,
then repeatedly dried in the sun and by machine.
This process is similar to the method for making dried mackerel, but special techniques,
and a lot of time and effort, make the most of the quality of the ingredients and the smoked flavor.
Products are subjected to visual inspection, vacuum testing, seam inspection, X-ray testing,
product testing (inspection of cans and thermostatic testing), and testing for food-borne bacteria.
Even after the smoked dried mackerel are transported to the cannery (outsourced), the separation,
sorting, and final finishing are carefully done by hand before packing so that the meat is firm and flavorful.
This produces a mackerel flavor unlike anything that has come before,
and it has great potential as a new industry for Suruga Bay, a great treasure house of seafood.
Winner of the gold prize in the Local Canned Foods Grand Prix at FOODEX JAPAN 2015.
Delivery Time
Shipping normally takes approx. 1 week after payment; prior confirmation needed for large orders
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