【Ripening Technique】 
 “Ripen” is the continuous process of protein fermentation. Ripening technique is used in fruit, tea, and coffee beans, enhancing the sweetness and flavor. Seafood ripen is a traditional technique originated fromJapanduringEdoperiod hundreds of years ago. Back then, people did not have refrigeration, fish harvest fromTokyoBaywas marinated with wine, vinegar, salt, sugar, or Mirin, then served as sushi to consumers. After innovative food engineering, we’ve mastered this traditional art of seafood cuisine. Not only did we enhancing aroma and sweetness, the texture becomes more tender and flavor more unique. We have taken seafood cuisine to the next level by redefining the taste of seafood. 

【Production Process Introduction】 
The process of ripening seafood takes place in constant humidity and temperature. The ripening process would take 48 hours, and would evaporate 10%~12% of moisture, intensifying the flavor and firming the texture. During the aging process, we would add special natural yeast to create unique fascinating flavor. The essence of fish is enhanced after aging, bringing a perfect balance to texture and flavor. This is food evolution, packed with mouth-watering indulgence. 

【Product Features】 
※ Concentrated Essence 
Dry-aging technique concentrates the essence of the fish, evaporating 10% to 12% of moisture, allowing the texture to be more firm, the flavor to be more concentrated. By aging, we are able to bring perfect balance to texture and flavor, offering a smooth sensation. 
※ Luscious Flavor 
We marinate the fish with our exclusive all-natural recipe, including natural enzymes to break down the muscle tissues, and to enhance the flavors. Our product provides luscious flavor and superior taste. 
※ Layers of Sensation 
Ripen technique keeps the original seafood aroma, and enhances tenderness and rich flavors. Our ripen product offers layers of sensation from seafood aroma, rich smooth taste, to lasting aftertaste. 
※ Easy to Cook 
We recommend oven baking at200 ℃(400 Fahrenheit). Salmon steak takes only 10~12 minutes, and Greenland Halibut steak takes only 20 minutes. We would also recommend dipping the baked fish with grated white radish and soy sauce. We find this combination would present the ideal experience. 

《Ripen Greenland Halibut Steak, Japanese Miso Sauce》 
Miso sauce is an old Japanese recipe sauce, made with all-natural ingredients. We are using White Miso Sauce, which is made with more of rice and less salt, giving this product a bold sweet flavor. Our top-quality Greenland Halibut has been ripened with White Miso Sauce, so that natural seafood flavors are defined more fully, also allowing better textures. After simple cooking, this fish will bestow alluring aroma, leaving your mouth savoring with rich flavors.    

Expiry date: As marked on the packaging 
Ingredients: Greenland halibut, sake brewer grains, miso, sake, onion, and salt. 
Storage: -18 ℃(0 ℉), frozen 
Weight: 188 grams (150 grams of fish) 
Country of Origin: Taiwan 
Fish Origin: Greenland 
Recommended thawing method: Take out of freezer and place into refrigeration area for about 12 hours to thaw slowly. 
Quick thaw method: Place the vacuumed fish into water to soak for about 1 hour to thaw.