frozen seafood lose water more rapidly than meat and poultry foods. treatment with mras can help significantly in retention of moisture for long durations of time, thus maintaining the freshness and juiciness of the seafood. retention of texture and flavour treatment with mras can prevent the oxidation...
cuisine. it has given us chefs like claus meyer of noma (copenhagen) and we were lucky that the award winning head chef of the arctic hotel jeppe ejvind nielsen has trained in such an environment. the chef uses almost exclusively local produce and in a place like ilulissat this means seafood like cod, halibut...
available upon request omakase: from the heart course set | per person chef's special platter california spicy tuna negi hama tempura shrimp spider . yellowtail snappers often form schools in subtropical waters and have been raised in captivity. when all is said and done, you'll pay just $ . smoked fish...
belgium and france come in many forms to suit your needs: whole, halves, slices, cubes or segments. they are individually frozen in a blast freezer to ensure that the products lock in their natural taste and nutrients. individually frozen vegetables such as the edamame, asparagus and baby carrots are...
belgium and france come in many forms to suit your needs: whole, halves, slices, cubes or segments. they are individually frozen in a blast freezer to ensure that the products lock in their natural taste and nutrients. individually frozen vegetables such as the edamame, asparagus and baby carrots are...