Kabayaki (Roasted) Eel Process
Fresh and direct delivery
Put oxygen and ice in the transport process to ensure that live fishes enter the factory.
Live water storage
Drainage pure water storage 48 hours Purify impurities in the body.
Professional cracking
Cracking by skilled professionals.
Grade before baking
Leveling fillet size. Set the best baking time.
Baked eel skin
First, bake the eel skin to make it crispy.
Roast eel meat
Then bake eel to charred fragrant.
Cooking eel
Temperature-controlled steaming makes eel soft and tender.
Baking from seasoning
Baked in Japanese soy sauce.
Rapid freezing
Freezing at - 50 °C to locking the sweetness and nutrition of eel.
Metal detection
High class of metal contamination inspection.
Package
Customized packaging according to customer needs.
Frozen product
Finished products are stored in a - 30 degree C environment.
Quality control
Pass multiple drug residues and product hygiene inspections. Products made international HACCP, EU, Halal ASC production and sales resume certification.
Shipment
Use frozen trucks or refrigerated containers during transportation Ensure product safety is delivered to customers.
