Salted Roe of Pollack

This processing method is to resolve the low salinity and the storage problem which are the characteristics simultaneously and keeps the best taste as preventing the taste from going bad as the products are gradually fermented and ripened in the process of cold storage distribution.

Whereas the existing salted roe of a pollack commonly has the salinity of 8~10%, HC Fresh salted roe of a pollack has the salinity of under 5%. The seasoned and processed salted roe of a pollack was deep-frozen for 2~3 hours in the super-low temperature of -50, which makes rapidly pass through the freezing point and makes the keeping of cell original state possible to keep the original shape. So if you eat in the cold after the natural thawing as much as you will eat, you can taste the fresh salted roe of a pollack as it is.

HC Fresh salted roe of a pollack of Heechang Trading Co., Ltd is fermented in the low salt to meet the property of moderner who escapes the salted things and thinks the health as the priority and is proud of light pink color and taste as it is as not putting the pigment of darkish red into. Based on these technologies and the trust of customers, the excellence of the product became recognized as receiving "the appointment of Busan Luxury Marine Product" from the mayor of Busan Metropolitan city of 2007.

Description

Salted Roe of a Pollack