Spinal Jelly from a Bluefin Tuna. It is both flavorful and refreshing.

Each pack contains 5-6 spinal links.

Recipe from our customer:

Bluefin Tuna Bone Marrow Soup

Ingredients for 5 people

• Bluefin Tuna Spinal Jelly 1 bag
• 3 garlic cloves
• 1 inch of ginger
• Olive oil
• Salt and pepper appropriate
• 3 stalks of celery,
• 2 slices of onion
• A handful of cloud ear mushrooms, Auricularia (Kikurage )
• 1 lemon grass
• 1-2 limes ( as you wish)
• Thai Basil
• 5 cups of water

Instructions:

1. Lightly wash the thawed spines with water to remove the blood.
2. Wipe with a paper towel. Lightly sprinkle with pepper and salt.
3. Heat olive oil in a heavy-bottomed pan and fry minced garlic and ginger. Be careful not to burn the garlic.
4. When the aroma comes out, add the spines and brown them.
5. When the top, bottom, and sides are nicely browned, add 5 cups of water.
6. Cut the lemongrass into 3 equal parts and add the vertically cut ones.
7. While the water is boiling, slice the celery and onion and add them to the soup.
8. When it boils, remove the scum, add salt and pepper, and turn the heat to medium.
9. When the vegetables are cooked, reduce the heat to low, squeeze a lime and add the 10. Auricularia mushrooms. Simmer for 30 to 40 minutes. Remove lemongrass before serving.
11. Place a spine in the center of the soup plate, pour the soup around, sprinkle with Thai basil, squeeze in lime, and serve hot.
12. It goes well with baguettes and ciabatta. It's delicious freshly made, but it tastes even better the next day when the flavors soak in.

(Recipe written by Marge Niina)

In a regular freezer for up to 3 days.
Once thawed, keep in fridge for up to 1 day.
Best to eat immediately after thawing.
Do not freeze again after thawing.

Shipped in insulated bag to preserve optimal temperature.
Ice packs included, dry ice if necessary.
Product contained in vacuum-sealed bag.