Korean Seafood Trio Set (12 Pieces) — Mackerel, Cutlassfish & Spanish Mackerel Fillets [Ships Separately, Free Shipping]
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$32488
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Korean Seafood Trio Set (12 Pieces) — Mackerel, Cutlassfish & Spanish Mackerel Fillets [Ships Separately, Free Shipping] is backordered and will ship as soon as it is back in stock.
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Korean Seafood Trio Set (Total 12 Pieces)
Taste favorite catches from Korean waters. Ships separately with no shipping fee.
What’s Included
- Jeju “Chudong” Mackerel Fillet 200 g × 5 packs
- Jeju Premium Cutlassfish (1 fish, cut into 4) 440 g × 2 packs
- Korean Spanish Mackerel Fillet (≥180 g each) × 5 packs
Product Highlights
- Line-caught, wild fish from Jeju coastal waters
- Heads/bones cleaned, vacuum-packed; ready to cook
- Lightly cured with Korean solar sea salt (low sodium) where applicable
- Flash-frozen to lock in natural taste and texture
Jeju Chudong Mackerel (200 g × 5)
Clean, buttery flavor with DHA-rich fats. Great grilled, steamed, or stewed.
Jeju Premium Cutlassfish (1 fish / 4 cuts × 2)
Individually hand/line-caught to keep the silver sheen intact, then cleaned and packed for easy cooking.
Korean Spanish Mackerel Fillets (≥180 g × 5)
Mild, clean-tasting thick fillets—lightly salted for balance. Ideal for grill, braise, or fry.
Cooking Tips
- Season lightly with salt during cooking to preserve natural flavor.
- Very rarely, a small hook fragment may remain in cutlassfish—check when serving.
Best-by (current lot):
• Jeju Chudong Mackerel 200 g — 2026-06-30
• Jeju Cutlassfish (1 fish / 4 cuts) 440 g — 2026-08-31
• Korean Spanish Mackerel Fillet ≥180 g — 2026-10-21
• Jeju Chudong Mackerel 200 g — 2026-06-30
• Jeju Cutlassfish (1 fish / 4 cuts) 440 g — 2026-08-31
• Korean Spanish Mackerel Fillet ≥180 g — 2026-10-21
Product & Storage Information
| Origin | Jeju City, Jeju-do, Republic of Korea |
|---|---|
| Shelf Life | Frozen product — 2 years from packing date |
| Storage | Keep frozen at or below −18 °C (0 °F) immediately upon receipt |
| Handling | Previously frozen. Do not refreeze after thawing. |
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