Karasumi is a food product made by salting mullet roe and drying it in sunlight. It is one of the major classic Chinmi (珍味) - rare/pricy/unusual delicacy to nibble while sipping your sake - of long-established Japanese drinking tradition.
Enjoy this deliciously salty, sea-flavored delicacy as a grated, or shaved, topping or as the featured ingredient in addictive appetizers and memorable entrees such as pasta.
All Frozen products must be kept frozen at 0° F ( -18°C) or Below. When storing fresh seafood, keep it in the coldest part of the refrigerator. Make sure your home refrigerator is operating at 40°F or lower. For Fresh Seafood: to preserve the best quality keep Fish under ice while in the refrigerator. (Note: Fish will lose quality and deteriorate rapidly with higher storage temperature)
It is best to thaw frozen seafood in the refrigerator overnight. Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag or microwaving on a defrost setting until the fish is pliable but still icy.