Grilled Atka Mackerel – Seasoned Shima Hokke - 3 Flavors Thick, Juicy Cuts of Atka Mackerel — Ready in minutes Love Japanese fish, but not confident about grilling it?This seasoned Shima Hokke was created for exactly that. Fatty, flavorful Atka mackerel is gently finished with a Western-style oil sauce.The fish is already prepared — you simply choose how you’d like to enjoy it. Steam it.Pan-sear it.Or microwave it. Each method brings out a slightly different character. What Is Hokke? Hokke is one of Japan’s most beloved everyday fish —often enjoyed at home or in izakayas, especially as dried fish. What makes it special: ✔ Rich, but not heavy✔ Thick, soft, flaky flesh✔ Deep natural umami, even with simple seasoning Among them, Shima Hokke stands out for its juiciness and balanced fat content —making it ideal for gentle cooking methods. How to Enjoy It ① Steaming (Recommended) A gentle method that keeps the flesh especially moist and tender. ✔ How to Steam Line your steamer with parchment paper and place the hokke inside. Add vegetables if you like — they steam beautifully alongside. Cover and steam over medium heat. Approximate Steaming Time • After thawing: 8–10 minutes• From frozen: 12–15 minutes Adjust depending on thickness. Steaming allows the oil sauce to settle naturally into the fish,keeping the texture soft and evenly heated. If you prefer a lighter, cleaner finish,this is the method we recommend. ② Pan-Frying After thawing, remove the fish from the pouch and heat a frying pan over medium heat.Lightly oil the surface if needed (parchment paper may also be used). Then cook it the Japanese way — starting with the skin side. ✔ Start Skin-Side Down Heat the frying pan over medium heat. Lightly oil the pan (or use parchment paper if preferred). Place the fish skin-side down. Why start with the skin? • The natural oils from the skin render gently.• The flesh holds its shape better.• The surface becomes lightly crisp.• It reduces the need for multiple flips. Hokke has soft, moisture-rich flesh.If you start cooking from the flesh side, it can easily break apart and lose its natural juices. Instead, cook the skin side first, allowing about 80% of the heat to travel through the fish. Then turn it over and finish briefly on the flesh side — just enough to complete the cooking. Approximate Cooking Time (for fillets) • Skin side: 4–5 minutes over medium heat• Flesh side: 1–2 minutes after turning Adjust depending on thickness. The result is lightly crisp on the outside,juicy and flaky inside. ③ Microwave A Small Example of Japanese Food Engineering This pouch is specially designed to recreate the gentle effect of steaming —even inside a microwave. As it heats, pressure builds gradually inside.The pouch expands, then releases steam at a precisely designed point through the vent.This controlled release allows the fish to cook evenly while preserving its moisture and texture. How to Microwave Without opening the pouch, place it on a plate with the steam vent facing up.(If the vent is facing down, the contents may leak.) Heat at 500W:• After thawing — about 5 minutes• From frozen — about 10 minutes During heating, the pouch will gently expand.When it reaches the designed pressure level, steam will release from the vent.Please do not open the microwave door while heating. Once heating is complete, wait until the pouch has fully deflated.Remove it from the microwave while keeping it on the plate. When opening, keep the steam vent facing up and carefully open from the cut edge. Designed for everyday ease —without compromising texture. A New Way to Enjoy Atka Mackerel Instead of the usual salt-based seasoning,this version pairs Shima Hokke with lemon, herbs, garlic, and olive oil. It goes beautifully with: • A simple salad• Warm bread• A glass of white wine• Or even steamed rice It gently shifts the idea that hokke must be “just Japanese food.” Flavors (3 Types) ○ Lemon Pepper Olive OilThe refreshing acidity of lemon meets the kick of black pepper in this well-balanced flavor. As soon as you take a bite, citrus aroma spreads, followed by a light peppery finish. It adds a clean accent to the rich, juicy Atka Mackerel. Perfect with white wine or a slice of bread for a grown-up, relaxed meal. ○ Parsley Butter Olive OilThis flavor combines buttery richness with a touch of parsley for an elegant finish. The soft Atka Mackerel flesh melts together with the butter, creating a luxurious mouthfeel without being too heavy.The hint of herbs keeps it fresh, so you can enjoy every bite until the end. ○ Garlic Salt Olive OilFragrant garlic and simple salt seasoning bring out the natural umami of the fish. One bite and the aroma fills your mouth, making it hard to stop. It’s an easy, dependable flavor that works for any occasion, especially great with beer. - JX Way - With good ingredients, honest preparation,and the ease to enjoy it anytime —this small pack brings a touch of Japanese seafood dininginto your everyday meals :) - Fukushima Joban Fish Market - This product is featured as part of a special event showcasing Joban-mono—the fresh seafood and marine specialties from the Fukushima coast. Renowned for their firm texture and clean, rich flavor, Joban-mono fish are highly regarded in Japan, with 99% of former Tsukiji Market professionals acknowledging their superior quality. The event includes family-friendly activities, tasting booths, and learning corners that introduce visitors to Fukushima’s marine culture, environmental efforts, and SDG initiatives—all while enjoying the region’s seafood. It also serves an important role in supporting Fukushima’s ongoing recovery from the Great East Japan Earthquake, helping local producers reach new markets and overcome long-standing reputational challenges. Other Fukushima Collection More Details Product Name Grilled Atka Mackerel (Microwave Ready) Country of Origin Fukushima, Japan Contents 1pc Ingredients ◯Lemon Pepper Olive OilAtka mackerel (from Russia or the United States), lemon pepper oil, salt, fish sauce, kelp stock, fermented seasoning/seasoning (amino acids, etc.), emulsifier, antioxidants (V.C, V.E), pH adjuster, flavoring, sodium carbonate, coloring (carotene, paprika, allura red AC), sweetener (licorice), (contains soy) ◯Parsley Butter Olive OilStriped Atka Mackerel (from Russia or the United States), Parsley Butter Oil, Salt, Fish Sauce, Kelp Stock, Fermented Seasoning/Seasoning (Amino Acids, etc.), Emulsifier, pH Adjuster, Antioxidant (V.C), Thickener (Xanthan Gum), Flavoring, Sweetener (Licorice), allura red AC (Contains Wheat, Milk, Soybeans, and Chicken). ◯Garlic Salt Olive OilAtka mackerel (from Russia or the United States), garlic oil, salt, fish sauce, kelp stock, fermented seasoning/seasoning (amino acids, etc.), emulsifier, antioxidants (V.C, V.E), flavoring, pH adjuster, coloring (carotene, paprika, allura red AC), bittering agent, sweetener (licorice), (contains milk ingredients, wheat, soybeans, chicken, pork) Expiry Date See the package How to store Keep frozen -18°C and below. 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