Mai Tin Frozen Yellowfin Tuna Pate 200g
200g
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| Brand | Mai Tin |
| Origin | Vietnam |
| Net Weight | 200g |
| SKU | 00008676 |
| Availability | In Stock |
Mai Tin Frozen Yellowfin Tuna Pate 200g
PRODUCT INFORMATION This frozen yellowfin tuna pate is made from tuna caught in Vietnamese waters and carefully produced by a Japanese company using Japanese techniques with a focus on quality. Simply thaw it and enjoy it as is, in sashimi, or in maki sushi rolls. The 200g pack is a handy size to use up in one go.
PRODUCT FEATURES
- Keep a pack in the freezer and it is ready whenever you want one more dish on the table.
- Just thaw and it is ready for sashimi or maki sushi, bringing a Japanese touch to everyday meals.
- Its mild flavour pairs easily with rice or bread, fitting naturally into daily cooking.
- Expiry date: Please refer to the information printed on the product packaging.
- How to use: Move to the fridge: Transfer the sealed 200g pack of Mai Tin yellowfin tuna pate from the freezer to the refrigerator while it is still frozen and fully wrapped. Place on a plate: Set the pack on a small plate or in a shallow bowl to catch any liquid released as it thaws and to keep your fridge clean. Thaw slowly: Let the pate thaw in the refrigerator for about 6 to 8 hours, or overnight, until it is soft and no ice remains inside the pack. Quick-thaw option: If you need it sooner, keep the pack sealed and submerge it in a bowl of cold water for 30 to 60 minutes, changing the water once, until softened. Check and use: Once fully thawed, open the pack, keep the pate refrigerated, and use it within 1 to 2 days. Do not refreeze thawed pate.
- Storage: Please store according to the instructions on the product packaging.
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How to use
- 1
Move it from the freezer to the fridge
Take the sealed 200g pack of pâté out of the freezer and place it in the refrigerator to thaw slowly overnight, or for about 6 to 8 hours.
- 2
Set it on a plate to catch drips
Rest the pack on a small plate or tray to catch any liquid that seeps out as it thaws, keeping your fridge clean.
- 3
Quick-thaw when you're in a hurry
If you need it right away, submerge the still-sealed pack in a bowl of cold water for about 30 to 45 minutes, changing the water a few times until it softens.
- 4
Check it and use it soon
Once the pâté is evenly soft, open the pack and use it the same day. Don't refreeze what you've thawed, so it stays safe and at its best.
- 5
Prep the thawed pâté
Use the 200g of pâté once it's fully thawed, giving it a gentle stir so it's smooth and even before you start.
- 6
Toast the bread
Slice the bread to a comfortable thickness and toast it in a pan or oven for 2 to 3 minutes, until the surface is lightly crisp.
- 7
Spread the pâté
Use a knife to spread a generous but even layer of tuna pâté over the warm bread, so it softens and releases its aroma.
- 8
Add veggies and seasoning
Top with cucumber, cilantro, a few slices of chili, or a dash of soy sauce to taste, balancing the richness of the pâté.
- 9
Enjoy right away
Enjoy it while the bread is still warm and crisp. Cover any leftover pâté tightly, keep it in the fridge, and use it within 1 to 2 days.
Frequently asked questions
How do I serve this yellowfin tuna pate?
Thaw in the fridge or under running water, then enjoy as sashimi, in a rice bowl, as hand rolls, or with salad. No cooking needed. Simply slice and serve with soy sauce and wasabi.
How should I store it and how long does it keep?
Keep it frozen in its unopened package until you're ready to use it, then move it to the fridge the day before. Once thawed, do not refreeze it — enjoy it the same day. Because this is a raw-grade product, keeping it cold is essential to preserve freshness.
What is the best way to thaw it?
Place the sealed package on a plate in the refrigerator and let it thaw slowly for 6–8 hours; the plate catches any drip. If you're in a hurry, thaw the sealed package in ice water. Avoid thawing at room temperature, as this affects both safety and texture.
Is it safe for children or elderly family members?
As a raw-grade tuna product, it's best suited to adults who are comfortable with raw fish. For young children, pregnant women, or elderly family members, we recommend cooking it — for example as a marinated rice-bowl topping or teriyaki-style — so everyone can enjoy it with peace of mind.
How is this different from other frozen sashimi products?
It's made from yellowfin tuna caught in Vietnamese coastal waters and carefully finished by a Japanese company using Japanese methods. The 200g portion is easy to use up in one go, and its pâté texture pairs well with sushi rolls, rice, or even bread — more versatile than a standard sashimi block.
Who is this for?
Busy professionals
A proper meal in 15 minutes after getting home. No prep needed.
Families with young children
Tender flesh, few bones, mild taste — suitable from age 1 after weaning.
Fitness & diet conscious
20.5g protein, rich in Omega-3, 0g carbs. Great for weekly meal prep.
Storage & usage tips
Thaw properly
Move from freezer to fridge the night before. Never use hot water.
Don't refreeze
Cook within the day after thawing. Refreezing degrades texture and flavor.
Pat dry before cooking
Use paper towels to dry the surface — the skin will crisp up nicely.
Quick thaw in a pinch
Submerge the sealed bag in cold water for 20 minutes.
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