Product Listing

	Among the Hamachi family, the Kanpachi (Amberjack) is the most prized. Compared to regular Hamachi, Kanpachi has superior texture and a better balance of oil and flavor.
Description SF-KANPACHI FILET Stock # 40020 74043 Package AB.3# Origin Ehime, Japan (Farm Raised)
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Description SF-KATSUO TATAKI Stock # 40020 70112 Package AB. 3.4# (4pc) Origin Miyagi, Japan (Wild)
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	A little known fact is that Katsuo (Bonito) is called by different names depending on the time of year when they are caught.
Description SF-KATSUO SASHIMI, W/SKIN Stock # 40020 70111 Package AB. 3.4# (4pc) Origin Miyagi, Japan (Wild)
Season of Catch Spring Autumn Name Nobori Katsuo Hatsu Katuo Modori Katsuo Toro Katsuo Migratory Location Found in the northern currents of the Sea of Japan Found in the southern currents of the Sea of Japan Description of Meat This meat has a refreshingly early summer taste. Bonito caught in the winter are much more oily, with a rich flavor.
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	Raised in Malta, this Tuna is of the highest quality. These fish are bred in hatcheries, and relocated to the nearby Mediterranean, allowing the fish to grow large, and giving the meat exceptional flavor and texture. These Tuna are also fed shrimp to give the meat a beautiful red color.
Description SF- MLT BELLY #1 OOTORO Stock # 40010 70173 Package AB.6-9# (AB.5pc) Origin Malta (Farm Raised)
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	While it is rather well known that Australia has some of the best quality farm raised fish, it is less well known that among those workers were a great number of Croatians. In 1996, many of these emigrants returned to their homeland to begin similar operations. These fish are raised in the cool waters of the Adriatic Sea, resulting in a smaller fish on average (20-40kg) but also giving the meat a deliciously dense texture and flavor.
Description SF-M BELLY #1 OOTORO Stock # 40010 70108 Package AB.6-8# (AB.6pc) Origin Republic of Croatia (Farm Raised)
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	In 1991, the first Tuna farming Operations began in Australia. The methods, created and perfected there, are currently used around the world. This tuna is perfect for sashimi.
Description SF-AUS BELLY #1 OOTORO Stock # 40010 70099 Package AB.5-7# (AB.5pc) Origin Australia (Farm Raised)
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	Delicately marbled with fat, and exhibiting pinkish red color, Chutoro (or Medium Fatty Tuna) is the best of both worlds, Akami (Red Meat) and Toro (fatty marbled meat), and it is not too fatty and full of flavor. Chutoro is known as the meat that melts in your mouth.
Description SF-BLUE FIN CHU TORO-SAKU Stock # 40010 74423 Package AB.4-6# (AB.5pc) Origin Malta (Farm Raised)
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Description SF-SAYORI ROUND Stock # 40020 70082 Package A30/8.46oz(5pc) Origin Fukuoka, Japan (Wild)
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	The Slender Sayori (Halfbeak), with its silver body and deep red colored beak, is called by the Japanese "the beauty of the fish world". This fish is widely used in the preparation of traditional Japanese New Years foods, and so it is thought by many that this fish is best caught in the winter time.  This being said, with flavor and texture in mind is said that the proper seasons to catch Sayori are spring and fall.  This lean fish has very little oils and a mild flavor. For these reasons it is best to eat it without touching it (with one's hands) as this may affect the delicate flavors.
Description SF-SAYORI FILLET Stock # 40020 70165 Package 40/2.82oz (10pc) Origin Fukuoka, Japan (Wild)
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	The best season to catch Gen Saba is only two weeks long, once a year. This season begins at the end of November and goes only into the beginning of December. The cooler temperature means that the fish has more oil, and that means flavor. Caught off the coast of Nagasaki, these fish are frozen right away and keptin a super freezer for consumption year round.
Description SF-GEN SABA Stock # 40020 70383 Package AB. 1.5# Origin Nagasaki, Japan (Wild)
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	Compared to toro, Tenmi (or red meat) is a leaner meat, with a much tamer flavor, and meatier texture. This being said, the best of the red meat is oily, with a touch of acidity and full of flavor. This meat is high quality and ideal for use as Maguro in sushi bars.
Description SF-BLUE FIN TENMI, SAKUDORI Stock # 40010 70397 Package AB.4-6# (AB.6pc) Origin Malta (Farm Raised)
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	One of the most prized types of sushi in the world is the belly loin of the fatty blue fin tuna, known as "Toro". Our super frozen farmed blue fin tuna is used to make the highest quality "Toro" found in sushi bars, which melts in your mouth. This farmed blue fin tuna is caught in nets, transported to open water pens and then fed for a few months in tuna farms in Malta.
Description SF-HARA BOOMERANG CUT Stock # 40010 70104 Package AB.2.0# Origin Malta (Farm Raised)
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	This super frozen farmed southern blue fin tuna is used to make the highest quality maguro found in sushi bars. It has a tender and mild flavor which is great for eating raw. Our Hara Tenmi tuna comes with 3 parts which are ①chu-toro (moderately fat), ②chu-toro/Akami (red-meat) and ③Akami. When you cut Hara Tenmi, you can find a cut of chu-toro with gradation from deep red to pink.
Description SF-BF HARA TENMI, 3CUT Stock # 40010 70172 Package AB.3-4# Origin Australia (Farm Raised)
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	One of the most commonly used fish in traditional (Edomae) sushi is the slender, silver saury. This fish has beautiful meat, full of flavor and nutrients (omega 3 fatty acids). Prepared in the traditional way, the Sanma is cured using salt and vinegar. This preparation style is classic, time tested, and, oh yes, delicious!
Description SF-SANMA MARU Stock # 40020 71272 Package 12/1.76# (5PC) Origin Iwate, Japan (Wild)
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	Caught off the north eastern coast of Japan, these sardines are filleted, cured with vinegar and flash frozen. Simply defrost and use for sushi or fry.
Description SF-SUSHI-YO IWASHI FILLET Stock # 40020 70094 Package 50/2.75oz (6pc) Origin Aomori, Japan (Wild)
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Description SF-2L HOTATE KAIBASHIRA Stock # 40030 74041 Package 10/2.2# (16-20pc) Origin Hokkaido, Japan (Wild)
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	Grown and harvested in the northern regions of Japan, Kaibashira Scallops typically grow among the seaweed in the cold water, growing to about 15cm in 5 years. The main Season is from June to September.  Kaibashira Scallops are full of flavor and can be enjoyed in a wide variety of ways; sashimi, grilled, baked, sautéed with butter, just to name a few. Scallops are also full of "Umami", a flavor that is abundant and almost not present, actually increasing the other flavors of the food.
Description SF-SS HOTATE KAIBASHIRA Stock # 40030 71033 Package 10/2.2# (36-40pc) Origin Hokkaido, Japan (Wild)
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	The Anago is known for being an adaptable creature, living in sandy, rocky and seaweed growth areas. It is said though that the Anago that lives in the seaweed has the best meat. Anago is full of nutrients, including Vitamin A, Calcium and Collagen. Unlike most fish whose meat near the head is most prized, the Anago’s tail meat is considered the best.
Description SF-ANAGO FILLET W/ SKIN Stock # 40020 70396 Package 10/1.1# (6pc) Origin Ehime, Japan (Farm Raised)
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	These Shad or Kohada range from 10-15cm in length, any shad smaller than this are called Shinko, and any larger are called Konoshiro. It is said that one can tell the skill of the sushi chef by the way he handles and cuts the meat of the Shad. While delicious as sushi, this fish is rarly cooked or boiled because of the scent and its many bones.
Description SF-KOHADA FILLET Stock # 40020 70084 Package 30/5.11oz (10pc) Origin Nagasaki, Japan (Wild)
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	On 26 miles of Red Sea coastline in Midwestern Saudi Arabia, state of the art technology has been applied to brood stock farming, fry breeding, farming, harvesting, processing and feed producing, all in one facility. As a result of the Red Sea high salt content (4.2%), the shrimps are firm and full of flavor. Freshness is prolonged by deep-freezing the shrimps immediately after harvesting.
Description SF-INDICUS SHRIMP 21/25 Stock # 40050 71295 Package Saudi Arabia (Farm Raised)
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Description SF-TORO MARU AJI Stock # 40020 74094 Package AB. 1.32# (3pc) Origin Nagasaki, Japan (Wild)
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	The Spanish Mackerel or "Aji" is a fish that is full of flavor. In fact, the word Aji in Japanese also means flavor. While the meat has a lot of oil, there is not a strong fishy flavor. Instead, it has a rounded, meaty, rich flavor that makes the mouth water. Aji is also full of nutrients, containing a lot of omega 3 fatty acids.
Description SF-SUSHI-YO AJI FILLET Stock # 40020 70095 Package 70/2.84oz(6pc) Origin Oita, Japan (Farm Raised)
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	It is said that from the moderate zones to the tropical zones, there are over 450 different types of squid in the ocean; thought only 30 kinds are edible. The long, opaque, spear squid is among the most delicious, having a richness and sweetness that are hard to match. Excellent as sushi or sashimi.
Description SF-YARI IKA ROUND Stock # 40040 70378 Package AB. 0.6# Origin Nagasaki, Japan (Wild)
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	While there are many different kinds of squid eaten by people (about 30 kinds, see pg. 23), the Surume Squid is by far the most widely consumed, accounting for about 90%. The natural home of the Surume squid is the whole Sea of Japan. It is said that the lights from the boats that catch these squid make the sea look as a great city when viewed by satellite from space.
Description SF-SURUME IKA SET Stock # 40020 70367 Package 30/8.1oz Origin Iwate, Japan (Wild)
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Description SF- E. HAMACHI FILLET Stock # 40020 74048 Package AB.8.4# Origin Ehime, Japan (Farm Raised)
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	Among the many fish of the sea, the yellowtail is one of the most sought after and eaten. Its delicious texture and flavor can be enjoyed in innumerable ways. A little known fact is that as the fish grows, it undergoes physiological changes, which drastically affect the texture and flavor of the meat. At each stage of growth, the meat is different in flavor and texture. Below is a chart of the different names and ages for the different stages (Note that depending on the region of Japan, the name may be different).
Description SF-E. HAMACHI LOIN Stock # 40020 74049 Package AB.4.3# Origin Ehime(Farm Raised)
Young /Lean Mature/ Oily Eastern (Tokyo Region) Wakashi Inada Warasa Buri Western (Osaka Region) Tsubasu Hamachi Mebaru Buri
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