12 oz. Arrives frozen.
In Japan, kabayaki is a common way to cook fish, especially eel (unagi). The preparation entails butterflying, gutting, and deboning the fish. The fillets are then cut into pieces to be threaded onto skewers and dipped into a sweet soy sauce-based glaze, similar to teriyaki sauce, called kabayaki sauce. Kabayaki sauce includes sake, mirin, soy sauce and sugar. Truefish then grills the fillets to create a flavorful crispy exterior. Simply heat and eat! Serve with white rice, miso soup, other grilled bites and vegetables.
Really good unagi.. the sauce is thick but it is not salty. It's also easy to cook (microwaveable)