Our Ootoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Our Frozen Ootoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

Our Chutoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Chutoro is a medium fatty cut of the tuna belly and is often sought after by those who think Ootoro is too rich. Our Frozen Chutoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

Our Akami come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Frozen Ootoro and Frozen Chutoro, the Frozen Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night. Our Frozen Akami is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it!

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

Larger Hirame have a better balance of fat and amber colouration. Our fishermen in Japan only catch the finest Aomori Hirame, which is a type of shiromi (white-fleshed fish) and usually referred to as Olive Flounder. Rarely seen outside of authentic Japanese restaurants, Hirame is considered a classic sushi/sashimi dish and is truly in season during winter. It is most commonly enjoyed as sushi or sashimi where its gentle sweet flavours allow all the ingredients to shine. 

Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.

Source: Farmed
Processing: Ikejime, Fillet, Chilled
Cooking: Sashimi, Grill 

Not for the faint of heart, Iwashi is an intensely flavoured fish. Although available all year round, they are generally best enjoyed from summer to autumn. Iwashi is a popular ingredient for sashimi and nigiri now, but this was not always the case due to the need to eat them extremely fresh. Worry not, our Iwashi come straight to you once they have landed in Singapore. Enjoy them as sashimi with some grated ginger and soy sauce or grill them lightly for a delicious and fatty fish.

Sawara or the Spanish Mackerel, goes by many Japanese names depending on the season and its size. The fish is also believed to be an auspicious sign as it ushers in spring! Although it is a mackerel, it has beautiful white flesh without the red parts common in others and is considered the best mackerel due to its rich but not overpowering flavour, commonly attributed to it feeding on sardines and saury. Sawara can be enjoyed as sashimi but is delicious when lightly seared as well.

Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.

Check out our recipe for Whole Grilled Sawara with Garlic Parsley Stuffing

You are probably familiar with Saba, it is commonly seen in bento boxes around Singapore. What you might not know is that it is an extremely healthy fish. Saba contains tons of fatty acids which help to reduce lifestyle risks such as high cholesterol or high blood pressure. They can be simply enjoyed as sashimi with soy sauce, grated ginger, and leeks, or grilled with some salt for a delicious dish to enjoy with rice!

If Bonito sound familiar to you, it's because its such a widespread ingredient in Japanese cuisine. Before tuna became the king, it was Katsuo. It can be enjoyed cooked, cured, dried, and most deliciously, sashimi and tataki! First catch Katsuo, or hatsu-gatsuo, was so desired, that there was even a saying “I’d be willing to pawn my wife for a taste of hatsu-gatsuo" in ancient Japan. Rich and refreshing, this fish is waiting to be enjoyed.

Whole or Filleted

Also known as horse mackerel, Aji is known to everyone as a delicious and fatty fish. They are best in spring to early summer, right before their spawning season where they are exceptionally fatty and delicious. Delicate and sweet, these can be enjoyed in a variety of ways, as sashimi, grilled, or traditionally, lightly cured with salt and vinegar. Don't miss out on this beauty!

Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.

Source: Wild-caught

Also known as the Butterfish due to its delicate meat, the Medai is a unique delicacy in Japanese cuisine. With its small scales and soft bones, it is an extremely easy fish to prepare while still being absolutely delicious! The Medai can be enjoyed as sashimi or carpaccio to showcase its delicate flavours. One interesting thing to note is that its meat does not toughen when cooked, keeping its soft texture, making this fish perfect for shabu shabu, or other heat treatment!

Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.

Source: Wild-caught

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Akami and process it and ship it over to us fresh for you to enjoy the finest tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Fresh Ootoro and Fresh Chutoro, the Fresh Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night.

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Chutoro and process it and ship it over to us fresh for you to enjoy the finest tuna. Chutoro is a medium fatty cut of the tuna belly and is often sought after by those who think Ootoro is too rich. Be prepared for this melt in your mouth goodness and to wow everyone at the dining table with this delicacy. 

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Ootoro and process it and ship it over to us fresh for you to enjoy the finest tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Be prepared for this melt in your mouth goodness and to wow everyone at the dining table with this delicacy. 

Source: Wild-caught
Processing: Fresh
Cooking: Sashimi, Grilled, Cooked

Different from Unagi which is a freshwater eel, the Anago is a saltwater eel that is mostly wild caught. Anago is generally sweeter and has a more delicate flavour, making it perfect for tempura or simply eaten on top of some rice after grilling it. Soft and melt in your mouth, the Anago is a delicacy to be enjoyed any day. Best in summer, they are still delicious all year round.

Source: Wild-caught
Recommended for: tempura, grilled, teriyaki

Known as sweetfish out of Japan, Ayu is a freshwater delicacy. They only inhabit the cleanest rivers and they live on a diet of algae and moss, giving their flesh its unique clean and sweet flavours. With its soft bones, our Ayu can be eaten whole from head to tail. The best way to prepare them is Shioyaki, or grilled with some salt to bring out its natural flavours.

Check out this recipe for a simple, delicious way to prepare. (It's in Japanese, but just give the video a watch.)

Source: Farmed aquaculture
Recommended for: grilled, fried, tempura

The collar of a Yellowtail, the Buri Kama is the fattiest part of the fish. A delicious and simple ingredient to prepare, this is something you should always have stock of inside your freezer. All you really need to prepare this Buri Kama is some salt, check out this recipe from Just One Cookbook and always have a delicious meal ready.

Delivered: Fresh Frozen
Preparation Method: Sprinkle salt over the collar and grill for 10-15 mins