Japan Boiled Red Snow Crab Claw, packed at Sakaiminato in Tottori, the port that handles more crab than anywhere else in Japan.
The claws are boiled before freezing and cut so the meat sits exposed at one end, with the shell left on as a handle. Nothing to cook and nothing to prepare: thaw them, and they are ready to eat cold, or to drop into a hotpot at the last minute.
- Origin — Sakaiminato, Tottori, Japan
- Format — L size claw, 500g per box
- Prepared — boiled before freezing. Thaw and eat as is
- Serve — cold on a platter, in hotpot, over congee, or with a squeeze of lemon
日本鳥取縣境港 紅松葉蟹鉗，境港係日本處理蟹量最大嘅漁港。
蟹鉗急凍前已經灼熟，開邊位置露出蟹肉，殼留返做手柄。唔使煮、唔使處理，解凍就食得，凍食得、打邊爐最後落鑊都得。
- 產地 — 日本鳥取縣境港
- 規格 — L size 蟹鉗，500g
- 處理 — 急凍前已灼熟，解凍即食
- 點食好 — 凍食擺盤、打邊爐、滾粥、迫少少檸檬汁
- Country of Origin / 產地 — Japan (Tottori) 日本（鳥取）
- Packing Spec / 規格 — 500g gross (net approx. 370g) 500g（淨重約 370g）
- Storage / 保存 — Frozen -18°C 冷凍保存。解凍後請冷藏並當日食用
- Do not refreeze after thawing 解凍後請勿翻凍