EUNHA FISHERIES CO., LTD., Busan, Republic of Korea, is recalling certain Sliced Korean Halibut and Flounder Sashimi products because the accompanying soy sauce and vinegar red pepper paste packets contain wheat, soy, and sesame that were not declared in English on the individual condiment packets.
People who have an allergy or severe sensitivity to wheat, soy, or sesame run the risk of serious or life-threatening allergic reactions if they consume these products.
The affected products were distributed in the United States through WOOLTARI USA Inc. and JAYONE FOODS, Inc. Products reached consumers through retail stores, direct delivery, wooltariusa.com online website.
The recalled products can be identified as follows
– PRODUCT NAME: Sliced Korean Halibut with Soy sauce, Wasabi, Vinegar Chili Paste
- Best Before Date: 2026.05.07
- Package: Fish-shaped plastic tray with paper sleeve
- Included Condiment Packets: Soy Sauce, Vinegar Red Pepper Paste, Wasabi
- Undeclared Allergens: Soy, Wheat
- UPC CODE : 6 78108 16991 4
- NET WEIGHT : 12.2OZ(347g)
- KEEP FROZEN
- PACKING SIZE : 38*20(cm)
– PRODUCT NAME : Sliced Korean Halibut with Soy Sauce, Wasabi, Vinegar Chili Paste
- Best Before Dates: 2026.07.11 and 2026.12.08
- Package: Fish-shaped plastic tray with paper sleeve
- Included Condiment Packets: Soy Sauce, Vinegar Red Pepper Paste, Wasabi
- Undeclared Allergens: Soy, Wheat, Sesame
- EAN-13 CODE : 8 809342 366186
- NET WEIGHT : 300g
- KEEP FROZEN
- PACKING SIZE : 38*20(cm)
PRODUCT FLOUNDER SASHIMI WITH SAUCE
No illnesses have been reported to date in connection with these products.
The recall was initiated after it was determined that the accompanying soy sauce and vinegar red pepper paste packets contained allergens that were not declared in English on the individual condiment packets. Although the allergens were declared on the outer package, they were not identified on the individual condiment packets.
This recall is being made with the knowledge of the U.S. Food and Drug Administration.
Consumers who have purchased these products and have an allergy or sensitivity to wheat, soy, or sesame should not consume the products. Consumers are urged to discard the products or return them to the place of purchase.
Consumers with questions may contact:
EUNHA FISHERIES CO., LTD.
Telephone: +82-51-831-1622
Email: [email protected]
Hours of Operation:
Monday through Friday
7:00 pm to 4:00 am (GMT-4)
4:00PM to 1:00 am (GMT-7)
How to Keep Cookout Favorites Food Safe All Holiday Weekend
Food Safety tips from USDA’s Food Safety and Inspection Service (FSIS):
“The summer heat increases food safety risks, but simple steps can prevent foodborne illness from outdoor gatherings,” advises Under Secretary for Food Safety Dr. Mindy Brashears. “Keeping perishables in coolers or insulated containers, following a two-hour rule (or one hour when temperatures are above 90 F), and grilling meats to safe internal temperatures are easy ways to protect friends and family from harmful bacteria as we all celebrate America’s 250th birthday.”
Here are some recommendations for safe outdoor food preparation and serving:
Marinating
- Always marinate meat in the refrigerator, never on the counter or at room temperature.
- Marinade used on raw meat or poultry must be boiled for a few minutes to destroy any harmful bacteria before reusing as a sauce or dip.
Cooking
- Raw meat and poultry must reach a safe minimum internal temperature to ensure all harmful bacteria is killed during the grilling process.
- Use a food thermometer to check the internal temperature in multiple spots:
- Beef, pork, lamb, and veal steaks, chops and roasts: 145 degrees F
- Seafood (fish and shellfish): 145 degrees F
- Ground beef, pork, lamb and veal: 160 degrees F
- Poultry (whole and ground): 165 degrees F
Serving
- Use a clean platter for cooked foods. Never place cooked items on the plate that held raw meat or poultry, because harmful bacteria can cross-contaminate onto the cooked food.
- Avoid the Danger Zone: Harmful bacteria multiply rapidly between 40 degrees F and 140 degrees F and can cause illness if foods stay in the Danger Zone for more than two hours (or one hour above 90 degrees F).
- If serving perishable food for more than two hours (or one hour above 90 degrees F), keep hot foods hot and cold foods cold:
- Keep hot foods at or above 140 degrees F using chafing dishes, slow cookers, or a preheated grill.
- Keep cold foods at or below 40 degrees F by placing dishes on ice or keeping them in a cooler near the serving area.
For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email [email protected].
Access news releases and other information on FSIS’ website at www.fsis.usda.gov/newsroom. Follow FSIS on X at @usdafoodsafety and USDA on Instagram @usdagov and Facebook.
Pledge Allegiance to Cleanliness
Wash your hands before and after you handle food:
- Wet your hands with clean, running water, turn off the tap and apply soap.
- Lather your hands by rubbing them together with soap. Lather the backs of your hands, between your fingers and under your nails.
- Scrub your hands for at least 20 seconds.
- Rinse your hands well under clean, running water.
- Dry your hands using a clean towel or paper towel.
Don’t have access to a faucet? Carry bottled water, soap, paper towels, hand sanitizer or disposable moist towelettes that contain at least 60 percent alcohol.
Use Red, White and Blue Cutting Boards
Avoid cross contamination by using separate, different colored cutting boards — one for fresh fruits and vegetables, one for cheeses, and another for raw meats.
Spark Up that Grill
If you’re grilling at your picnic, remember to cook raw meat and poultry to a safe minimum internal temperature: ground meats at 160 F, whole cuts of meat at 145 F with a three-minute rest time, poultry at 165 F, and fish at 145 F. Use a food thermometer to measure temperature.
Land of the Free-zer
Pack coolers with bags of ice, gel packs or even frozen water bottles to store your food. Use an appliance thermometer in your cooler to monitor that your food stays chilled at 40 F or below.
Have questions?
Talk to a food safety expert and get answers to your questions about food safety.
- For non-meat food products (cereals, fish, produce, fruit juice, pastas, cheeses, etc.), call the FDA at 1-888-SAFEFOOD (1-888-723-3366).
- For meat, poultry and egg products, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
