Products 'MIGAKI'

This is the most common processed fugu found in Japanese restaurants.
Migaki refers to fugu which has had all poisonous parts removed.
The parts requiring removal vary according to the type of fish.
Torafuku includes the head, mouth, cheek, backbone, meat, skin and fin.
Recommended preparation methods are: sashimi for the meat, bony parts for hot pot dishes, and skin for boiling.
Mafugu and gomafugu only include the meat and backbone.

(Refrigerated) Ike-jime Torafugu

Standard package2 fish/1.0~1.2kg
Package material/size (cm)Polystyrene foam 36×56×24
Case weightAbout 14kg
Shelf life6 days
Storage temperatureRefrigerated
Amount includedAbout 10 pieces
Product numberWGY23
ApplicationThe fugu meat itself can be eaten raw, the rest must be cooked
Additional informationWe have prepared Japanese farm-raised torafugu as fresh migaki (meat, backbone, head, mouth, cheek and fin).
The head, mouth, cheek and backbone are perfect for hot pots and karaage.
The skin can be used as a sashimi appetizer once boiled and sliced.
Sashimi can be prepared by cutting the fish into three layers. Let a paper towel soak up the water and blood from the meat overnight, then slice into thin pieces.
By cutting the slices thicker, you can arrange them for shabu-shabu, or by cutting them into chunks with the bones attached, you can prepare a hot pot. There are truly a wide range of fugu dishes available.

(Frozen) Ike-jime Torafugu

Standard package2 fish/1.2~1.5kg
Package material/size (cm)Polystyrene foam 36×56×24
Case weightAbout 14kg
Shelf life1 year
Storage temperatureFrozen
Amount includedAbout 10 pieces
Product numberWGY142
ApplicationThe fugu meat itself can be eaten raw, the rest must be cooked
Additional informationWe have prepared Japanese farm-raised torafugu as fresh migaki (meat, backbone, head, mouth, cheek and fin).
The head, mouth, cheek and backbone are perfect for hot pots and karaage.
The skin can be used as a sashimi appetizer once boiled and sliced.
Sashimi can be prepared by cutting the fish into three layers. Let a paper towel soak up the water and blood from the meat overnight, then slice into thin pieces.
By cutting the slices thicker, you can arrange them for shabu-shabu, or by cutting them into chunks with the bones attached, you can prepare a hot pot. There are truly a wide range of fugu dishes available.

(Frozen) Shime Mafugu (dressed)

Standard package4~8fish/2kg
Package material/size (cm)Polystyrene foam 36×56×24
Case weightAbout 14kg
Shelf life1 year
Storage temperatureFrozen
Amount included6 pieces
Product numberWGY165
ApplicationThe fugu meat itself can be eaten raw
Additional informationWe have prepared mafugu caught in the Sea of Japan using a dress processing method.
Its meat is softer than torafugu, and has a chewy texture.
Sashimi can be prepared by cutting the fish into three layers. Let a paper towel soak up the water and blood from the meat overnight, then slice into thin pieces.
By cutting the slices thicker, you can arrange them for shabu-shabu, or by cutting them into chunks with the bones attached, you can prepare a hot pot. There are truly a wide range of fugu dishes available.

(Frozen) Shime Gomafugu (dressed)

Standard package5~10 fish/2kg
Package material/size (cm)Polystyrene foam 36×56×24
Case weightAbout 14kg
Shelf life1 year
Storage temperatureFrozen
Amount included6 pieces
Product numberWGY128
ApplicationFor cooking only
Additional informationCaught in the Hokuriku and Tohoku regions, our gomafugu has been dressed and features a strong texture reminiscent of torafugu.
With its light taste, it is perfect for karaage or steamed dishes.
COURSE
MIGAKI
FILLET
SASHIMI
CHOPPED FUGU BITS
SUSHI
GRILLED FUGU FIN
SHIRAKO