Daily Seafood

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイOrigin: Hokkaido, JapanFish Facts: Kinki is a luxury deep-sea rockfish native to the cold, deep waters of the northwestern Pacific and around Hokkaido, Japan. Features a vibrant bright red body, sharp spines on the head and cheeks, a distinctive black spot on the dorsal fin, and an oversized head. Its pink-red color comes from a diet rich in shrimpTaste/Cooking: Kinki tastes exceptionally rich, buttery, and naturally sweet, with a delicate, melt-in-your-mouth white flesh packed with savory umami.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイOrigin: Hokkaido, JapanFish Facts: Kinki is a luxury deep-sea rockfish native to the cold, deep waters of the northwestern Pacific and around Hokkaido, Japan. Features a vibrant bright red body, sharp spines on the head and cheeks, a distinctive black spot on the dorsal fin, and an oversized head. Its pink-red color comes from a diet rich in shrimpTaste/Cooking: Kinki tastes exceptionally rich, buttery, and naturally sweet, with a delicate, melt-in-your-mouth white flesh packed with savory umami.

Kinki - Channel Rockfish

Whole, As Is 

Whole, Cleaned

Whole, Filleted

Whole, Filleted, Head/Bones Back

Menta Iko also known as Mentaiko is a delicacy made using&nbsp;cod roe and the membrane sac. The roe is salted and marinated to enhance&nbsp;the already delectable&nbsp;flavour. Menta Iko can be prepared in the sac or with the membrane removed. It is often enjoyed raw but it can be cooked using your preferred cooking method.&nbsp;

Menta Iko also known as Mentaiko is a delicacy made using cod roe and the membrane sac. The roe is salted and marinated to enhance the already delectable flavour. Menta Iko can be prepared in the sac or with the membrane removed. It is often enjoyed raw but it can be cooked using your preferred cooking method. 

Menta Iko - Spiced Cod Roe 150 gm 

Menta Iko - Spiced Cod Roe

Origin:&nbsp;AsiaFish Facts:&nbsp;Pompano are&nbsp;a genus of marine fish known for their deep-bodied, silvery appearance, deep-forked tails, and firm white flesh, making them a highly prized food fish worldwide.&nbsp;Found in warm seas, these fish are&nbsp;<a href="https://www.google.com/search?sca_esv=879ff1ce65093d89&amp;rlz=1C1OZZY_enCA1140CA1140&amp;cs=0&amp;q=toothless&amp;sa=X&amp;ved=2ahUKEwjriNfgzuyPAxXOkYkEHfWXB_8QxccNegQIBBAB&amp;mstk=AUtExfAzOcoDlto6OX0FYdlbdZRqXiQn3VEm449JfC58cz5e3A-we-BwqsmCfH5Gry2nsZvWFQjOzK8aGguN6Tzhg12l_2eaEhBEtdYW3aJrnPkbIELOkOhsyOuOFbzuJcu2fQ4&amp;csui=3" rel="noopener noreferrer" target="_blank">toothless</a>,&nbsp;enter brackish waters, and migrate along coastlines.&nbsp;They primarily eat mollusks, crustaceans, and other small invertebrates found in the sandy surf zones near beaches.&nbsp;Taste/Cooking:&nbsp;Pompano has a&nbsp;mild, sweet flavor, described as having a rich, buttery undertone and delicate, clean taste, rather than a fishy one.&nbsp;Its meat is fine-textured, firm yet tender, ranging from white to off-white, with a moderate fat content that contributes to its succulence.&nbsp;It is considered a premium fish with a flavor that some compare to shellfish or lobster.&nbsp;&nbsp;All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to&nbsp;grill it with the skin on.

Origin: AsiaFish Facts: Pompano are a genus of marine fish known for their deep-bodied, silvery appearance, deep-forked tails, and firm white flesh, making them a highly prized food fish worldwide. Found in warm seas, these fish are toothless, enter brackish waters, and migrate along coastlines. They primarily eat mollusks, crustaceans, and other small invertebrates found in the sandy surf zones near beaches. Taste/Cooking: Pompano has a mild, sweet flavor, described as having a rich, buttery undertone and delicate, clean taste, rather than a fishy one. Its meat is fine-textured, firm yet tender, ranging from white to off-white, with a moderate fat content that contributes to its succulence. It is considered a premium fish with a flavor that some compare to shellfish or lobster.  All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.

Pompano - Frozen Whole 600-800gm (2pcs/pack)

2pcs - Frozen

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイ﻿Origin: Hyogo/ Osaka/ Wakayama/ Mie Prefecture JapanFish Facts: Although Amadai/ Tilefish is part of the Seabream family, they are notably different in shape. Typically, Seabream are ovular and flat, on the other hand, Amadai exhibits a more rectangular body with a squared off head. Our Japanese Amadai is caught using long line method for a more sustainable outcome with less bycatch.Taste/ Cooking: Typically, Amadai is enjoyed steamed, grilled, fried, or made into a soup. This delicious fish can also be consumed raw for sashimi/ nigiri. The texture and flavor of the fish closely resembles Seabream, soft mouth feel paired with a sweet finish

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイ﻿Origin: Hyogo/ Osaka/ Wakayama/ Mie Prefecture JapanFish Facts: Although Amadai/ Tilefish is part of the Seabream family, they are notably different in shape. Typically, Seabream are ovular and flat, on the other hand, Amadai exhibits a more rectangular body with a squared off head. Our Japanese Amadai is caught using long line method for a more sustainable outcome with less bycatch.Taste/ Cooking: Typically, Amadai is enjoyed steamed, grilled, fried, or made into a soup. This delicious fish can also be consumed raw for sashimi/ nigiri. The texture and flavor of the fish closely resembles Seabream, soft mouth feel paired with a sweet finish

Amadai - Tilefish

Whole, As Is

Origin: BostonFish Facts: Monkfish are&nbsp;bottom-dwelling fish known for their large, flat heads, wide mouths with sharp teeth, and a "fishing rod" appendage used to lure prey. They are also called "anglerfish" for this reason. Other facts include their ability to "walk" on the ocean floor using their pectoral fins.Taste/Cooking: Monkfish has a&nbsp;mild, sweet flavor&nbsp;and a dense, meaty texture, often compared to lobster. This makes it a versatile fish that doesn't have a "fishy" taste and pairs well with various seasonings and cooking methods, such as grilling, baking, or pan-frying. It is often called the "poor man's lobster" because of these qualities.&nbsp;

Origin: BostonFish Facts: Monkfish are bottom-dwelling fish known for their large, flat heads, wide mouths with sharp teeth, and a "fishing rod" appendage used to lure prey. They are also called "anglerfish" for this reason. Other facts include their ability to "walk" on the ocean floor using their pectoral fins.Taste/Cooking: Monkfish has a mild, sweet flavor and a dense, meaty texture, often compared to lobster. This makes it a versatile fish that doesn't have a "fishy" taste and pairs well with various seasonings and cooking methods, such as grilling, baking, or pan-frying. It is often called the "poor man's lobster" because of these qualities. 

Monkfish Fillet Skin OFF (3lb)

3lb - Fresh 

Vacuum Sealed

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*いさきOrigin: ShizuokaFish Facts: Isaki is a representative fish of summer. Distributed alongside the Japanese coast, Isaki is very easy to be fished. Summer’s hot weather makes fish less fatty than in winter, but Isaki contains a large amount of fat. Since Isaki contains digestible protein, it is the best source for sick people or people with weak gastrointestinal tracts.Taste/Cooking: Best suitable for various dishes such as sashimi, simmer, and salt grilled.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*いさきOrigin: ShizuokaFish Facts: Isaki is a representative fish of summer. Distributed alongside the Japanese coast, Isaki is very easy to be fished. Summer’s hot weather makes fish less fatty than in winter, but Isaki contains a large amount of fat. Since Isaki contains digestible protein, it is the best source for sick people or people with weak gastrointestinal tracts.Taste/Cooking: Best suitable for various dishes such as sashimi, simmer, and salt grilled.

Isaki - Chicken Grunt

Whole, As is

Whole, Cleaned, Scaled

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*かつおOrigin: Shizuoka. Katsuo is widespread from the temperate zone to tropical water. It is known as a highly migratory species and in fact, fished by many nations. In Japan, Katsuo starts its journey from the Kyushu area in March, passes the middle of Japan in April and May, and reaches the North of Japan around August to September before making a U-turn to head south again.Fish facts: Katsuo can live up to 10 years, and an adult fish can be over 1 meter in length. However, the main size of Katsuo in the market is usually 40-60cm. Katsuo actually dies if it stops swimming. This is similar to Bluefin Tuna because, unlike the other fish which can move the gills themselves, Katsuo and Bluefin swim to let the water pass through their gills.Kochi is the most famous place for Katsuo Tataki. It is told when that the lord of Kochi banned luxury food and raw fish, the people in Kochi grilled the surface of the fish while keeping the meat inside raw, and called it Tataki. Another story for Tataki is that people grilled the surface in order to kill a white parasite called tentaclaria, which in fact is not harmful to humans.Hagatsuo vs Modorigatuso. Katsuo that is caught in the April to June period is usually called Hagatsuo, which literally means "The First Katsuo". Katsuo that returns from the North and heads to the south is called Modorigatsuo, which means "The Return Katsuo" in Japanese.Hagatsuo meat is red and light taste, while Modorigatsuo is chewier.Taste/Cooking: The most famous dish of Katsuo must be Tataki, when it is cut into sashimi slices and grilled quickly on the surface. Its bones and head can be used to make a soup broth. Some restaurants also provide Katsuo Tempura, Grilled Katsuo with Salt, etc. Last but not least, Katsuobushi, also known as bonito flakes, is the main ingredient to make dashi (a broth that forms many soups and sauces), and also a great topping for Okonomiyaki and Takoyaki.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*かつおOrigin: Shizuoka. Katsuo is widespread from the temperate zone to tropical water. It is known as a highly migratory species and in fact, fished by many nations. In Japan, Katsuo starts its journey from the Kyushu area in March, passes the middle of Japan in April and May, and reaches the North of Japan around August to September before making a U-turn to head south again.Fish facts: Katsuo can live up to 10 years, and an adult fish can be over 1 meter in length. However, the main size of Katsuo in the market is usually 40-60cm. Katsuo actually dies if it stops swimming. This is similar to Bluefin Tuna because, unlike the other fish which can move the gills themselves, Katsuo and Bluefin swim to let the water pass through their gills.Kochi is the most famous place for Katsuo Tataki. It is told when that the lord of Kochi banned luxury food and raw fish, the people in Kochi grilled the surface of the fish while keeping the meat inside raw, and called it Tataki. Another story for Tataki is that people grilled the surface in order to kill a white parasite called tentaclaria, which in fact is not harmful to humans.Hagatsuo vs Modorigatuso. Katsuo that is caught in the April to June period is usually called Hagatsuo, which literally means "The First Katsuo". Katsuo that returns from the North and heads to the south is called Modorigatsuo, which means "The Return Katsuo" in Japanese.Hagatsuo meat is red and light taste, while Modorigatsuo is chewier.Taste/Cooking: The most famous dish of Katsuo must be Tataki, when it is cut into sashimi slices and grilled quickly on the surface. Its bones and head can be used to make a soup broth. Some restaurants also provide Katsuo Tempura, Grilled Katsuo with Salt, etc. Last but not least, Katsuobushi, also known as bonito flakes, is the main ingredient to make dashi (a broth that forms many soups and sauces), and also a great topping for Okonomiyaki and Takoyaki.

Katsuo - Skipjack Tuna

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*こはだ﻿Origin:Fish Facts: Gizzard Shad, also known as Konoshiro in Japanese, is a small silver skinned fish native to the Western Pacific. There are varying names for Gizzard Shad depending on size. Small size up to 5 cm long are called Shinko, medium size up to 10 cm are called Kohada, and large size over 15 cm are referred to as Nakazumi.Taste/ Cooking: Kohada has a delicious flavor similar to both mackerel and sardines. This fish is loaded with vitamins D, B12, calcium, and potassium. Typically Kohada is pickled and prepared for sushi, other common methods of preparation include deep frying or grilling.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*こはだ﻿Origin:Fish Facts: Gizzard Shad, also known as Konoshiro in Japanese, is a small silver skinned fish native to the Western Pacific. There are varying names for Gizzard Shad depending on size. Small size up to 5 cm long are called Shinko, medium size up to 10 cm are called Kohada, and large size over 15 cm are referred to as Nakazumi.Taste/ Cooking: Kohada has a delicious flavor similar to both mackerel and sardines. This fish is loaded with vitamins D, B12, calcium, and potassium. Typically Kohada is pickled and prepared for sushi, other common methods of preparation include deep frying or grilling. 

Kohada - Gizzard Shad

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ホウボウ

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ホウボウ

Houbou - Red Gurnard

Origin:&nbsp;Farmed in LouisianaFish Facts:&nbsp;Harvested in Louisiana, Alligator meat has been a staple of Southern USA dishes. Alligator meat is high in protein and low in fat, making it an ideal choice for health conscious consumers. Our Alligator Meat is cut from the back and tail of the Alligator. These cuts are considered to be the "choice cuts".Taste and Cooking:&nbsp;Alligator meat is described&nbsp;as having a chicken like taste with a mild fishy flavour. Alligator meat can be prepared using various cooking methods such as roasting, stewing, smoking and sautéing. However, the most popular and preferred method of preparation&nbsp;is deep frying.&nbsp;

Origin: Farmed in LouisianaFish Facts: Harvested in Louisiana, Alligator meat has been a staple of Southern USA dishes. Alligator meat is high in protein and low in fat, making it an ideal choice for health conscious consumers. Our Alligator Meat is cut from the back and tail of the Alligator. These cuts are considered to be the "choice cuts".Taste and Cooking: Alligator meat is described as having a chicken like taste with a mild fishy flavour. Alligator meat can be prepared using various cooking methods such as roasting, stewing, smoking and sautéing. However, the most popular and preferred method of preparation is deep frying. 

Alligator - Premium Choice Cut (1 lb)

1lb - Frozen

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*﻿Origin:Fish Facts: Ishidai, also known as Striped Beakfish or Barred Knifejaw is a shallow water fish native to Japan. This fish got its name from their unique color pattern which consists of light and dark bars. Ishidai feed on small crustaceans and molluscs, their strict diet greatly impacts the fish’s flavor and texture. Our Ishidai are wild caught using a longline method, this fishing method is great for targeting specific fish and reducing bycatch.&nbsp;Taste/ Cooking: Ishidai are typically consumed raw as sushi/sashimi but . They have white flesh that is firm when raw and mild in flavor, slightly fatty, and has a sweet finish.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*﻿Origin:Fish Facts: Ishidai, also known as Striped Beakfish or Barred Knifejaw is a shallow water fish native to Japan. This fish got its name from their unique color pattern which consists of light and dark bars. Ishidai feed on small crustaceans and molluscs, their strict diet greatly impacts the fish’s flavor and texture. Our Ishidai are wild caught using a longline method, this fishing method is great for targeting specific fish and reducing bycatch. Taste/ Cooking: Ishidai are typically consumed raw as sushi/sashimi but . They have white flesh that is firm when raw and mild in flavor, slightly fatty, and has a sweet finish. 

Ishidai - Striped Beakfish

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アカハタOrigin: Kagoshima - JapanFacts/ Taste: Akahata is highly regarded in Japanese cuisine and is often considered a delicacy. It is appreciated for its firm and sweet flesh, making it suitable for various cooking methods, such as grilling, steaming, or sashimi. It's commonly used in traditional dishes like "Akahata Nitsuke," which is a simmered fish dish.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アカハタOrigin: Kagoshima - JapanFacts/ Taste: Akahata is highly regarded in Japanese cuisine and is often considered a delicacy. It is appreciated for its firm and sweet flesh, making it suitable for various cooking methods, such as grilling, steaming, or sashimi. It's commonly used in traditional dishes like "Akahata Nitsuke," which is a simmered fish dish.

Akahata - Premium Japanese Blacktip Grouper

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*真魚鰹・マナガツオOrigin: Hokkaido - JapanFun facts/ Taste: Managatsuo are known for their impressive migration patterns. They travel in large schools across the ocean, covering significant distances. This behavior can make them a target for commercial and recreational fishing when they pass by certain areas. In Japanese cuisine, especially in regions along the coast, Managatsuo is highly regarded and used in various dishes. It's commonly enjoyed as sashimi, where the fresh, raw fish is thinly sliced and served with soy sauce and wasabi. It's also used for grilling, smoking, or making bonito flakes (katsuobushi), which are essential for dashi, a fundamental Japanese stock used in many dishes.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*真魚鰹・マナガツオOrigin: Hokkaido - JapanFun facts/ Taste: Managatsuo are known for their impressive migration patterns. They travel in large schools across the ocean, covering significant distances. This behavior can make them a target for commercial and recreational fishing when they pass by certain areas. In Japanese cuisine, especially in regions along the coast, Managatsuo is highly regarded and used in various dishes. It's commonly enjoyed as sashimi, where the fresh, raw fish is thinly sliced and served with soy sauce and wasabi. It's also used for grilling, smoking, or making bonito flakes (katsuobushi), which are essential for dashi, a fundamental Japanese stock used in many dishes.

Managatsuo - Premium Japanese Harvest Fish

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*八角・ハッカクOrigin: Hokkaido - JapanFacts/ Taste: In Japan, Hakkaku means eight angels. Hakkaku is also known as Tokubire, which is very popular in Hokkaido Izakaya (sushi restaurants) for its fatty white meat with a crunchy texture and rich flavor of sweetness.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*八角・ハッカクOrigin: Hokkaido - JapanFacts/ Taste: In Japan, Hakkaku means eight angels. Hakkaku is also known as Tokubire, which is very popular in Hokkaido Izakaya (sushi restaurants) for its fatty white meat with a crunchy texture and rich flavor of sweetness.

Hakkaku - Japanese Sailfin Poacher

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*キンメダイ﻿Origin: Kochi PrefectureFish Facts: Alfonsino, also known as Alfonsin, Red Bream, or Imperador are a species of fish found worldwide in subtropical waters. They are easily recognized by their large eyes, compressed bodies, and bright red skin. Alfonsino’s diet typically consists of crustaceans and smaller fish, their diet contributes to their unique flavour and texture.Taste/ Cooking: Alfonsino is known for its sweet, rich flavour and firm texture. Its flesh carries a light pink colour when raw and turns an opaque white after cooking. This ingredient can be enjoyed in a multitude of ways, some common methods of preparation include baking, grilling, braising, and steaming. This fish would pair well with our Garlic &amp; Dill, Japanese Togarashi, Fresh Herbs marinade, and many more.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*キンメダイ﻿Origin: Kochi PrefectureFish Facts: Alfonsino, also known as Alfonsin, Red Bream, or Imperador are a species of fish found worldwide in subtropical waters. They are easily recognized by their large eyes, compressed bodies, and bright red skin. Alfonsino’s diet typically consists of crustaceans and smaller fish, their diet contributes to their unique flavour and texture.Taste/ Cooking: Alfonsino is known for its sweet, rich flavour and firm texture. Its flesh carries a light pink colour when raw and turns an opaque white after cooking. This ingredient can be enjoyed in a multitude of ways, some common methods of preparation include baking, grilling, braising, and steaming. This fish would pair well with our Garlic & Dill, Japanese Togarashi, Fresh Herbs marinade, and many more.

Kinmedai - Splendid Alfonsino 

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*Origin:&nbsp;Fish Facts: Blue Mackerel, also known as Saba in Japanese, is a local delicacy found in the tropical/ subtropical waters of the Pacific Ocean. These fish are easily recognized by their greenish blue skin, dark spots, and round bodies that taper off near the tail. Our Japanese Saba is caught using the jigging method. This form of targeted fishing is sustainable as it limits bycatch significantly.&nbsp;Taste/ Cooking:

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*Origin: Fish Facts: Blue Mackerel, also known as Saba in Japanese, is a local delicacy found in the tropical/ subtropical waters of the Pacific Ocean. These fish are easily recognized by their greenish blue skin, dark spots, and round bodies that taper off near the tail. Our Japanese Saba is caught using the jigging method. This form of targeted fishing is sustainable as it limits bycatch significantly. Taste/ Cooking:

Saba - Japanese Blue Mackerel

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ひらめ﻿Origin: Hokkaido/ Kyushu Prefecture JapanFish Facts: Hirame also known as Olive Flounder/Japanese Halibut can be found in muddy offshores and sandy seabeds ranging from 30-600 feet deep. Their diet consists of small fish and crustaceans, which in turn gives its meat a wonderfully sweet flavor. Our Hirame is wild caught using live bait or lures fir a more sustainable outcome with less bycatch.Taste/ Cooking: Hirame meat is light/ delicate in texture, it carries a mild fish flavor with a sweet finish. Meat found on the main body is lean and silky while muscles closer to the fins are fattier and carry a denser texture. Typically, Hirame is consumed raw for sashimi/ nigiri, however, they can also be enjoyed grilled, steamed, or incorporated into a soup.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ひらめ﻿Origin: Hokkaido/ Kyushu Prefecture JapanFish Facts: Hirame also known as Olive Flounder/Japanese Halibut can be found in muddy offshores and sandy seabeds ranging from 30-600 feet deep. Their diet consists of small fish and crustaceans, which in turn gives its meat a wonderfully sweet flavor. Our Hirame is wild caught using live bait or lures fir a more sustainable outcome with less bycatch.Taste/ Cooking: Hirame meat is light/ delicate in texture, it carries a mild fish flavor with a sweet finish. Meat found on the main body is lean and silky while muscles closer to the fins are fattier and carry a denser texture. Typically, Hirame is consumed raw for sashimi/ nigiri, however, they can also be enjoyed grilled, steamed, or incorporated into a soup.

Hirame - Olive Flounder

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*いわしOrigin: IshikawaFish Facts: In Japanese writing, Iwashi 鰯 is made of two components fish (魚) and weak (弱), due to the fact that Iwashi dies immediately after leaving the water. There are three variations of Iwashi, which are Maiwashi, Urumeiwashi, and Katakuchiiwashi. While most of Iwashi selling in the markets and supermarket is Maiwashi, Urumeiwashi can be found as dried Iwashi’s products, and Katakuchiiwashi is mainly used for canned food. Iwashi is a nutritious fish, which is usually said to be a medicine for the brain because it contains DHA and EPA, which activate the growth of brain cells. Besides, calcium in Iwashi strengthens bones and teeth and prevents osteoporosis. The high amount of vitamin B2 in Iwashi also improves skin, hair, and nails health.Taste/Cooking: Iwashi is great for serving pickled or grilled.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*いわしOrigin: IshikawaFish Facts: In Japanese writing, Iwashi 鰯 is made of two components fish (魚) and weak (弱), due to the fact that Iwashi dies immediately after leaving the water. There are three variations of Iwashi, which are Maiwashi, Urumeiwashi, and Katakuchiiwashi. While most of Iwashi selling in the markets and supermarket is Maiwashi, Urumeiwashi can be found as dried Iwashi’s products, and Katakuchiiwashi is mainly used for canned food. Iwashi is a nutritious fish, which is usually said to be a medicine for the brain because it contains DHA and EPA, which activate the growth of brain cells. Besides, calcium in Iwashi strengthens bones and teeth and prevents osteoporosis. The high amount of vitamin B2 in Iwashi also improves skin, hair, and nails health.Taste/Cooking: Iwashi is great for serving pickled or grilled.

Iwashi - Sardine

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*たちうおOrigin:Fish Facts: Tachiuo, also referred to as Silver Beltfish, Cutlassfish, or Largehead Hairtail is a warm water fish found across the world. They are easily recognized by their long, thin body which is silvery grey/blue in color. Beltfish also have large eyes and pointed fang-like teeth which help with hunting in dark waters.&nbsp;Taste/ Cooking:

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*たちうおOrigin:Fish Facts: Tachiuo, also referred to as Silver Beltfish, Cutlassfish, or Largehead Hairtail is a warm water fish found across the world. They are easily recognized by their long, thin body which is silvery grey/blue in color. Beltfish also have large eyes and pointed fang-like teeth which help with hunting in dark waters. Taste/ Cooking:

Tachiuo - Silver Beltfish

Toronto

North York - South

Scarborough

Pickering

Markham

Vaughan

Thornhill

Mississauga

Oakville

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Whitchurch-Stouffville

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Etobicoke

**PLEASE NOTE** The Departure Date selected below is the date the order will be shipped out from our warehouse. Orders will usually arrive to you on the next business day however we cannot guarantee 1 day delivery. Please call us to know when your shipment will arrive.

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**PLEASE NOTE**Orders Placed on a Monday departure date will be delivered to you on Wednesday or Friday

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**PLEASE NOTE**Orders placed for a Tuesday departure date will be delivered to you on Thursday or Saturday.

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Daily Seafood delivers restaurant-quality fresh, frozen, andlive seafood across Ontario, offering premium fish and shellfish with reliable next-day delivery. Trusted by chefs and home cooks.

Daily Seafood delivers restaurant-quality fresh, frozen, andlive seafood across Ontario, offering premium fish and shellfish with reliable next-day delivery. Trusted by chefs and home cooks.

Daily seafood started as a small family run seafood wholesaler connecting chefs directly with the highest quality seafood. We are excited to now offer the same variety of premium seafood delivered to you.What is the “Daily Difference”? We don’t strive to be the biggest, but we strive to provide the best quality and service. To us, 10 happy customers is more important than 20 unhappy customers and we are happy to have a passionate team who start in the early hours of the morning to prepare all of your seafood fresh, Daily. 

Yes, we offer curbside pick-up from the online store Monday to Friday from 10am-2 pm and Saturdays from 10am -1 pm. Curb side pick-up can be done at our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &amp; Jones). Once you arrive please call our office at 416-461-9449 and press 1. Please give our staff your name and order # and they will let you know which loading dock to meet them at.

We believe in providing you with the freshest and highest quality seafood. This means that some of our products may become unavailable if it is out of season, catches are low, or if the current catch is not up to our premium standards.Bringing in seafood with the season also keeps our oceans healthy and flourishing by allowing time for marine life to grow and repopulate. 

Yes! Please reach out to us by email, phone or text message and we are happy to look into making changes for you. Please note that once the order is packed for delivery/pick up, we may not be able to accommodate changes. 

Yes! Our team has built close relationships with fishermen and packers from around the globe. This gives us access to a large variety of seafood items. If you are interested in an item that is not listed on our website, simply call, text or email and one of our team members will work hard to source your desired item. 

Yes! Our seafood makes a great gift for family, friends, neighbours, or colleagues.Can’t make a decision? Check out one of our hand-curated Seafood boxes. 

As a federal approved HACCP plant, we always recommend our customers to cook their fish before consumption. On the other hand, many high-end restaurants and hotels purchase our seafood and serve them raw. We also provide seafood to many Japanese and Poke restaurants who use our fish for sushi and sashimi purposes. The most common fish used for raw consumption are B.C Organic King Salmon, Atlantic Salmon, Ike Jime NZ Bream (Madai), Fresh or Super Frozen Tuna, Fresh Farmed Black Cod, Amberjack (Hamachi), Hiramasa, Sea Urchin (Uni) and Scallops. Just to name a few! We also have a section dedicated to Japanese Oriented products with an assortment of items.  

All of our fresh seafood is carefully wrapped in food grade paper and placed in a clear plastic bag or in a food grade tray wrapped with food wrap right after processing. We also offer some of our fresh seafood packed in vacuum sealed bags which help to extend the shelf life.Our Shellfish (Clams/Mussels/Oysters) are packed with extra air. This allows the shellfish to breath in transport. We recommend removing the shellfish from the bag, rinsing them under cold water and storing them in a refrigerated area with a damp cloth once received.Our packers pick up Live Lobsters and Crabs right before our trucks head out for delivery. This ensures limited physical movement and a decreased amount of time out of the tanks. Each crustacean is packed with food grade paper soaked in salt water from our shellfish system with sufficient air flow in the box. Once received, we recommend storing the crustacean in a refrigerated area under 4 c. The Lobster or Crab should remain alive for 1 day but please remember, any shock, physical movement or sudden change of temperature can easily kill them.Extra special attention is also taken with delicate items such as Sea Urchin (Uni) and you may receive extra wrapping in your box.Once your order is picked and packed by one of our team members they are placed in a recyclable Daily Seafood box with ice. 

Our whole fish are cleaned to order. Each fish is gutted, scaled, and have the gills, fins and clips removed. Once removed, they are given a final wash before being carefully packaged. 

Our seafood is extremely fresh and can be kept in your fridge for 4-5 days. If you are looking to extend the life of your seafood, we offer vacuum sealed options that can stay fresh for up to 7 days. Our vacuum sealed packaging is also great for freezing. 

We recommend that Clams, Mussels and Oysters are removed from the bag once received and rinsed under cold water. Our Mussels, Clams and Oysters may become dry during transport and rinsing under cold water will help to close the shells. Once rinsed, it is best to store them in a refrigerated area under -4 c in a dampen condition. This can be done by placing a damp cloth over the shellfish.

Live Lobsters and Crabs should be stored in a refrigerated area under 4 c in a dampen condition. This can be done by covering them with a dampen cloth. Lobsters and Crab should remain alive for 1 day but please keep in mind, any shock, sudden change in temperature or physical movement can easily kill them.

You will receive an email once your order is out for delivery. If for any reason you are not home when your delivery is being made, our drivers will make every effort to put your order in a safe location. Since Seafood is a perishable item, we recommend refrigerating or freezing the product right away. 

According to CFIA Standards, Scallops found in Canada should be dry with a moisture content less than 81%. The majority of Atlantic Fresh Scallops found in the Toronto market are caught in the New England Area where scallops are usually larger in size. What is the difference between “Wet” and “Dry”?“Wet” Scallop is a name given to Scallops primarily found in the USA. Scallops found in the USA are allowed to be soaked with the chemical sodium tri-polyphosphate (STPP) which help to maintain the moisture level. When Scallops are soaked in STPP for too long, they will appear big, shiny and firm with a moisture content over the Canadian standard of 81%. Scallops with too much STPP also loose the natural taste and consumers will pay more for extra water inside.“Dry” Scallops have a moisture content under 81% and match with the standard set in Canada.Daily Seafood Home only carries “Natural Dry Scallops” which are never soaked with STPP. The Scallops may appear slightly yellow with a true scallop taste and not as plump or shiny as “Wet” scallops. 

The occurrence of nematodes in fish is a natural phenomenon which cannot be prevented and is not indicative of mishandling or spoilage. Seal worms spend part of their life cycle in seals and their eggs are passed into water and eaten by fish. They are most commonly found in Atlantic Cod, Black Cod and Monkfish.All of our fish is carefully inspected by our cutters for any sea worms when filleted and are removed. However, when worms are located under the skin of the fish it may be hard for our cutters to remove. There is a small chance that fillets containing worms may reach the market.Seal Worms are destroyed by commercial freezing and storage. They are also destroyed by normal cooking temperature.For more information related to this topic please visit the CFIA’s website here.

It is not uncommon for the price of Seafood to fluctuate from week to week. There are a few factors that affect the price such as weather, strength of the Canadian Dollar and global market demand. Daily Seafood supports well-managed fisheries who have quota systems in place. When the catch area opens or closes, supply and demand will also affect the price. Fluctuating market price is quite common among Wild fish, Halibut, Black Bass, Flounder, Snapper, Spanish Mackerel and Lobster. Salmon is another high demand item which follows the global market price. When supplies from one of the large farms have issues, prices can easily fluctuate by more than 20%.Recently the price of seafood from European and Pacific countries has increased drastically due to high freight charges. Prices for freight have increased as a result of fewer flights being available during COVID-19. Sea Bass and Icelandic Fish are an example.

Have a question? We have answers. Here are some common ones: What makes Daily Seafood different from other fish retailers? Daily seafood started as a small family run seafood wholesaler connecting chefs directly with the highest quality seafood. We are excited to now offer the same variety of premium seafood delivered to you.What is the “Daily Difference”? We don’t strive to be the biggest, but we strive to provide the best quality and service. To us, 10 happy customers is more important than 20 unhappy customers and we are happy to have a passionate team who start in the early hours of the morning to prepare all of your seafood fresh, Daily. , Can I pick-up my order? Where can I pick up my order? Yes, we offer curbside pick-up from the online store Monday to Friday from 10am-2 pm and Saturdays from 10am -1 pm. Curb side pick-up can be done at our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &amp; Jones). Once you arrive please call our office at 416-461-9449 and press 1. Please give our staff your name and order # and they will let you know which loading dock to meet them at., Why are some products no longer available? We believe in providing you with the freshest and highest quality seafood. This means that some of our products may become unavailable if it is out of season, catches are low, or if the current catch is not up to our premium standards.Bringing in seafood with the season also keeps our oceans healthy and flourishing by allowing time for marine life to grow and repopulate. , Can I make changes to my order once it has been placed? Yes! Please reach out to us by email, phone or text message and we are happy to look into making changes for you. Please note that once the order is packed for delivery/pick up, we may not be able to accommodate changes. , etc.

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