When Alain Ducasse, a three-star French chef, presented a French-Japanese fusion dish created with Frozen Roasted Eel Unagi Kabayaki in his personal documentary, the last wall of prejudice in the traditional catering world came crashing down. The era of high-end prepared ingredients is upon us, and our products are standing on top of the wave.
We are the cellular structure of eel frozen by ultra-low temperature, suitable for liquid nitrogen crushing to make eel foam; the use of individually packaged Frozen Broiled Eel pieces, can be restructured into tartar, mousse and other pioneering dishes, but also to facilitate the user to open the individual bags according to their own meal size, to achieve the 'disc action',; can control waste, compared with live eel, can be used to make eel. No food is wasted; waste can be controlled, compared with the 30% waste rate of live eel, the utilisation rate of frozen products reaches 98%, helping restaurants to reduce costs and increase efficiency.
In addition, different countries have different tastes, so we have launched a global flavour map. In Paris, you can use eel liver sauce with grilled brioche and port wine sauce; in Dubai, saffron braised eel with date puree is more suitable for a dialogue between the desert and the sea; and 'the triangle that can't go wrong' with sansho pepper powder and Koshihikari rice is more suitable for Tokyo.
According to the 2024 Global Food & Beverage White Paper, 62% of Fine Dining restaurants are already using high-end frozen seafood in their back kitchens on a regular basis. Our Frozen Roasted Eel series is BRCGS (Global Food Safety Standard) Grade AA certified, rigorously tested and safe to eat, and available in many countries. If you want to try it, you can choose our company's Frozen Roasted Eel, which will surely live up to your expectations.