Daily Seafood

Seafood Products Revolving Around Japanese Cuisine

Seafood Products Revolving Around Japanese Cuisine

Japanese Oriented Products

Product Is Fresh, Never Frozen Before, Arrives to you packed in a container Cut Same Day As The Order From 12/14 Salmon to Maintain High FatContent and FreshnessSkinless Salmon cut into perfectly cubed pieces.&nbsp;Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting.&nbsp;Our Salmon Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more.&nbsp;Sustainability:&nbsp;BAP Certified

Product Is Fresh, Never Frozen Before, Arrives to you packed in a containerCut Same Day As The Order From 12/14 Salmon to Maintain High FatContent and FreshnessSkinless Salmon cut into perfectly cubed pieces. Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Our Salmon Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more. Sustainability: BAP Certified

Salmon -  Atlantic Canadian Sashimi Grade Poke Cubes (6 oz)

No Marination

Hawaiian Siracha Mayo

Japanese Sesame Soy

On the Side - Hawaiian Siracha Mayo (2oz)

On the Side - Japanese Sesame Soy (2oz)

Sashimi Grade, Cut Same Day As The Order to maintain&nbsp;Freshness, Packaged In A Food Grade Tray Sealed With Food Wrap ‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions. Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability:&nbsp;Oceanwise recommended

Sashimi Grade, Cut Same Day As The Order to maintain Freshness, Packaged In A Food Grade Tray Sealed With Food Wrap‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Sashimi Grade Saku Loin (6-7oz)

6-7oz - Fresh

しまあじFillet including the collarOrigin:&nbsp;Kumamoto, JapanFish Facts:&nbsp;White Trevally, also known as Striped Jack, is referred to as Shima Aji in Japanese. This fish is commonly found in tropical and temperate waters and can be easily recognized by their shiny metallic skin, dark spots, and yellow fins. When compared to other fish in its family like Mackerels or Jacks, White Trevally tends to be leaner and is less oily. They are known to be strong fighters once hooked and are a revered recreational fish.Taste and Cooking:&nbsp;Raw White Trevally has reddish meat with a darker portion near the center of the fillet. Its flesh is lean, firm and tastes similar to Mackerel and Amberjack. Its texture is delicate, light, and buttery with a sweet finish. Shima Aji is best enjoyed raw or over rice. Sashimi or nigiri style is ideal with a touch of soy sauce.

しまあじFillet including the collarOrigin: Kumamoto, JapanFish Facts: White Trevally, also known as Striped Jack, is referred to as Shima Aji in Japanese. This fish is commonly found in tropical and temperate waters and can be easily recognized by their shiny metallic skin, dark spots, and yellow fins. When compared to other fish in its family like Mackerels or Jacks, White Trevally tends to be leaner and is less oily. They are known to be strong fighters once hooked and are a revered recreational fish.Taste and Cooking: Raw White Trevally has reddish meat with a darker portion near the center of the fillet. Its flesh is lean, firm and tastes similar to Mackerel and Amberjack. Its texture is delicate, light, and buttery with a sweet finish. Shima Aji is best enjoyed raw or over rice. Sashimi or nigiri style is ideal with a touch of soy sauce.

Trevally - Sashimi Grade Japanese Shima Aji Fillet (1.1-1.4 lbs)

1.1-1.4 lbs - 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*しまあじOrigin:&nbsp;Kumamoto, JapanFish Facts:&nbsp;White Trevally, also known as Striped Jack, is referred to as Shima Aji in Japanese. This fish is commonly found in tropical and temperate waters and can be easily recognized by their shiny metallic skin, dark spots, and yellow fins. When compared to other fish in its family like Mackerels or Jacks, White Trevally tends to be leaner and is less oily. They are known to be strong fighters once hooked and are a revered recreational fish.Taste and Cooking:&nbsp;Raw White Trevally has reddish meat with a darker portion near the center of the fillet. Its flesh is lean, firm and tastes similar to Mackerel and Amberjack. Its texture is delicate, light, and buttery with a sweet finish. Shima Aji is best enjoyed raw or over rice. Sashimi or nigiri style is ideal with a touch of soy sauce.

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*しまあじOrigin: Kumamoto, JapanFish Facts: White Trevally, also known as Striped Jack, is referred to as Shima Aji in Japanese. This fish is commonly found in tropical and temperate waters and can be easily recognized by their shiny metallic skin, dark spots, and yellow fins. When compared to other fish in its family like Mackerels or Jacks, White Trevally tends to be leaner and is less oily. They are known to be strong fighters once hooked and are a revered recreational fish.Taste and Cooking: Raw White Trevally has reddish meat with a darker portion near the center of the fillet. Its flesh is lean, firm and tastes similar to Mackerel and Amberjack. Its texture is delicate, light, and buttery with a sweet finish. Shima Aji is best enjoyed raw or over rice. Sashimi or nigiri style is ideal with a touch of soy sauce.

Trevally - Japanese Shima Aji Whole (2.6-3 lbs)

Cleaned, Scaled

Filleted, PBO (Pin Bone Out)

Filleted, PBO, Bones Back

Filleted, PBO, Vacuum Sealed

Origin:&nbsp;Nagoya, JapanFood Facts:&nbsp;When preparing your wasabi for sushi, the ideal ratio for powder to water is 1: 0.75 (by weight). Once cold water has been added to the powder, mix thoroughly until you reach a uniform consistency. Cover with saran wrap and let rest for 10-30 mins before shaping/ using for sushi.Taste/ Cooking:&nbsp;Our Premium Wasabi Powder has a crisp, well rounded flavour with a hint of heat. It is an ideal garnish for any fish consumed sushi or sashimi style.

Origin: Nagoya, JapanFood Facts: When preparing your wasabi for sushi, the ideal ratio for powder to water is 1: 0.75 (by weight). Once cold water has been added to the powder, mix thoroughly until you reach a uniform consistency. Cover with saran wrap and let rest for 10-30 mins before shaping/ using for sushi.Taste/ Cooking: Our Premium Wasabi Powder has a crisp, well rounded flavour with a hint of heat. It is an ideal garnish for any fish consumed sushi or sashimi style.

Wasabi - Premium Wasabi Powder (2 oz)

2oz - Fresh

Chopped Wasabi marinated in Soy Sauce Origin:&nbsp;JapanTaste/Cooking:&nbsp;Kizami Wasabi has a crisp and well rounded flavour with a hint of heat. It is perfect to add as a garnish to any of our fish.

Chopped Wasabi marinated in Soy SauceOrigin: JapanTaste/Cooking: Kizami Wasabi has a crisp and well rounded flavour with a hint of heat. It is perfect to add as a garnish to any of our fish.

Wasabi - Kizami (9 oz)

9oz - Frozen

Origin:&nbsp;SeattleFish Facts:&nbsp;When comparing fish roe and caviar, the main difference is that one is raw and the other is processed. Roe refers to fully ripe unfertilized eggs that can be found in/on shrimp, lobsters, sea urchin, and fish. From roe to caviar status, the eggs undergo salt-curing to prolong shelf life and enhance flavor. King Salmon Roe are large and have a richer taste when compared to other Salmon roes. They have a orange - reddish colour and are&nbsp;soft to the touch. They also pop when slight pressure is applied. This salty delicacy is highly versatile in its uses and is an excellent source of omega-3 fatty acids.&nbsp;&nbsp;Taste and Cooking:&nbsp;Salmon Roe is best served raw. It can be added as a garnish to a variety of dishes including Sushi, Pasta, on top of Blinis or on a bed of rice.&nbsp;Sustainability:&nbsp;Recommended Product of Oceanwise

Origin: SeattleFish Facts: When comparing fish roe and caviar, the main difference is that one is raw and the other is processed. Roe refers to fully ripe unfertilized eggs that can be found in/on shrimp, lobsters, sea urchin, and fish. From roe to caviar status, the eggs undergo salt-curing to prolong shelf life and enhance flavor. King Salmon Roe are large and have a richer taste when compared to other Salmon roes. They have a orange - reddish colour and are soft to the touch. They also pop when slight pressure is applied. This salty delicacy is highly versatile in its uses and is an excellent source of omega-3 fatty acids.  Taste and Cooking: Salmon Roe is best served raw. It can be added as a garnish to a variety of dishes including Sushi, Pasta, on top of Blinis or on a bed of rice. Sustainability: Recommended Product of Oceanwise

Caviar - Wild Salmon Ikura  #1 Grade (500 gm)

500 gm - Frozen

Caviar - Wild Salmon Ikura (100 gm)

100 gm - Fresh

Origin:&nbsp;CaliforniaFish Facts:&nbsp;Tobiko in Japanese refers to processed fish eggs from the flying fish or flying cod. Upon harvesting, the eggs are separated from the membrane and flooded with water for cleaning. At this stage of the process, the eggs are a pale yellow and have little to no flavour. Afterwards, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavourings to enhance taste and prolong shelf life. Our Green Tobiko is colored and flavoured with Wasabi. Besides being a fun snack or an eye-catching garnish, Tobiko is also an excellent source of protein, vitamins and Omega-3.Taste/Cooking:&nbsp;When compared to Masago (Capelin roe), Tobiko tends to be larger measuring 0.5-0.8mm in diameter. On the other hand, when compared to Ikura (Salmon roe), Tobiko will be smaller in size and milder in flavour. The flavour of Green Tobiko is sweet, salty, zesty, spicy, and slightly smoky. The texture is crunchy with a popping sensation. It’s no wonder why this item is sought after for its texture more so than flavour. Tobiko is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: CaliforniaFish Facts: Tobiko in Japanese refers to processed fish eggs from the flying fish or flying cod. Upon harvesting, the eggs are separated from the membrane and flooded with water for cleaning. At this stage of the process, the eggs are a pale yellow and have little to no flavour. Afterwards, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavourings to enhance taste and prolong shelf life. Our Green Tobiko is colored and flavoured with Wasabi. Besides being a fun snack or an eye-catching garnish, Tobiko is also an excellent source of protein, vitamins and Omega-3.Taste/Cooking: When compared to Masago (Capelin roe), Tobiko tends to be larger measuring 0.5-0.8mm in diameter. On the other hand, when compared to Ikura (Salmon roe), Tobiko will be smaller in size and milder in flavour. The flavour of Green Tobiko is sweet, salty, zesty, spicy, and slightly smoky. The texture is crunchy with a popping sensation. It’s no wonder why this item is sought after for its texture more so than flavour. Tobiko is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice.Sustainability: Recommended product of Oceanwise.

Tobiko - Flying Fish Caviar Wasabi (300 gm)

300gm - Frozen

Origin:&nbsp;CaliforniaFish Facts:&nbsp;Tobiko in Japanese refers to processed fish eggs from the flying fish or flying cod. Upon harvesting, the eggs are separated from the membrane and flooded with water for cleaning. At this stage of the process, the eggs are a pale yellow and have little to no flavor. Afterwards, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavourings to enhance taste and prolong shelf life. Our Black Tobiko is colored and flavoured with squid ink. Besides being a fun snack or an eye-catching garnish, Tobiko is also an excellent source of protein, vitamins and Omega-3.Taste/Cooking:&nbsp;When compared to Masago (Capelin roe), Tobiko tends to be larger measuring 0.5-0.8mm in diameter. On the other hand, when compared to Ikura (Salmon roe), Tobiko will be smaller in size and milder in flavour. The flavour of Black Tobiko is sweet, salty, and slightly smoky. You will find that this Tobiko is brinier than the others, this comes from the added squid ink. The texture is crunchy with a popping sensation. It’s no wonder why this item is sought after for its texture more so than flavour. Tobiko is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: CaliforniaFish Facts: Tobiko in Japanese refers to processed fish eggs from the flying fish or flying cod. Upon harvesting, the eggs are separated from the membrane and flooded with water for cleaning. At this stage of the process, the eggs are a pale yellow and have little to no flavor. Afterwards, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavourings to enhance taste and prolong shelf life. Our Black Tobiko is colored and flavoured with squid ink. Besides being a fun snack or an eye-catching garnish, Tobiko is also an excellent source of protein, vitamins and Omega-3.Taste/Cooking: When compared to Masago (Capelin roe), Tobiko tends to be larger measuring 0.5-0.8mm in diameter. On the other hand, when compared to Ikura (Salmon roe), Tobiko will be smaller in size and milder in flavour. The flavour of Black Tobiko is sweet, salty, and slightly smoky. You will find that this Tobiko is brinier than the others, this comes from the added squid ink. The texture is crunchy with a popping sensation. It’s no wonder why this item is sought after for its texture more so than flavour. Tobiko is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice.Sustainability: Recommended product of Oceanwise.

Tobiko - Flying Fish Caviar Black (300 gm)

Origin:&nbsp;Japan.Fish Facts:&nbsp;Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking:&nbsp;The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Japan.Fish Facts: Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking: The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.Sustainability: Recommended product of Oceanwise.

Hamachi - Sashimi Grade Japanese Frozen Portion (5-7 oz)

5-7oz - Frozen

Hamachi - Sashimi Grade Japanese Fresh Loins (6-7 oz)

Boneless, Skinless Loins that are perfect for Sashimi! Origin:&nbsp;Japan.Fish Facts:&nbsp;Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking:&nbsp;The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.

Boneless, Skinless Loins that are perfect for Sashimi!Origin: Japan.Fish Facts: Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking: The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.

Hamachi - Japanese Frozen Loin (1.3 - 1.8 lbs)

1.3-1.8 lbs - Frozen

Product Is Fresh, Never Frozen Before, Arrives to you packed in a container Cut Same Day As The Order to maintain&nbsp;Freshness into perfect sized cubes. Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more.&nbsp;Sustainability:&nbsp;Oceanwise recommended

Product Is Fresh, Never Frozen Before, Arrives to you packed in a containerCut Same Day As The Order to maintain Freshness into perfect sized cubes.Origin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more. Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Sashimi Grade Poke Cubes (6 oz)

Origin:&nbsp;Nagasaki, Japan.Fish Facts:&nbsp;Negitoro is a combination of Otoro, Chutoro, and Akami cuts combined to make a minced tuna salad which has a rich, oily flavour. Typically, Negitoro is made from cuts of tuna that are deemed unpresentable, not being able to cut into even sashimi slices. This dish ensures that all parts of the Tuna are enjoyed and consumed, as well gives the chef a different option when preparing sushi.Taste and Cooking:&nbsp;The texture of Negitoro is smooth and oily. Its flavour holds a bold Tuna tastes with a richness from the fatty Oroto and Chutoro. Typically this fish is served over rice or over a nori wrapped sushi with shredded green onion.&nbsp;

Origin: Nagasaki, Japan.Fish Facts: Negitoro is a combination of Otoro, Chutoro, and Akami cuts combined to make a minced tuna salad which has a rich, oily flavour. Typically, Negitoro is made from cuts of tuna that are deemed unpresentable, not being able to cut into even sashimi slices. This dish ensures that all parts of the Tuna are enjoyed and consumed, as well gives the chef a different option when preparing sushi.Taste and Cooking: The texture of Negitoro is smooth and oily. Its flavour holds a bold Tuna tastes with a richness from the fatty Oroto and Chutoro. Typically this fish is served over rice or over a nori wrapped sushi with shredded green onion. 

Tuna - Bluefin Negitoro Fresh (Minced Tuna) 250 gm

250gm-Fresh

Enjoy premium seafood options with our exclusive Sushi Package. Salmon Saku - 7 oz (1 Piece)Tuna Saku - 7 oz (1 Piece)Hamachi Loin - 6-7 oz (1 Piece)Fresh Bafun Japanese Uni 100gm Tray (1 Piece)Bluefin Otoro - 5-6oz (1 Piece)Shrimp - Sushi Ebi Head Off &amp; Tail On (20 pcs)Wasabi Powder - 2 oz ( 1 Piece)Nori Seaweed Wrappers (30 pcs) (1 Package)Ikura Salmon Roe - 100 gm (1 Piece)Pickled Ginger - 2 oz (1 Piece) With Premium Upgrade Available:1 Tray Premium Fresh Japanese Bafun Uni 250 gm instead of 1 Tray Fresh Bafun Japanese Uni 100gm

Enjoy premium seafood options with our exclusive Sushi Package.Salmon Saku - 7 oz (1 Piece)Tuna Saku - 7 oz (1 Piece)Hamachi Loin - 6-7 oz (1 Piece)Fresh Bafun Japanese Uni 100gm Tray (1 Piece)Bluefin Otoro - 5-6oz (1 Piece)Shrimp - Sushi Ebi Head Off & Tail On (20 pcs)Wasabi Powder - 2 oz ( 1 Piece)Nori Seaweed Wrappers (30 pcs) (1 Package)Ikura Salmon Roe - 100 gm (1 Piece)Pickled Ginger - 2 oz (1 Piece)With Premium Upgrade Available:1 Tray Premium Fresh Japanese Bafun Uni 250 gm instead of 1 Tray Fresh Bafun Japanese Uni 100gm

Seafood Box - Sushi Master

With 100 gm Hokkaido Uni

Fish Facts:&nbsp;Unagi is the Japanese word for Freshwater Eel and is prepared using the Kabayaki process. The Eel or Unagi is spilt in half and dipped into a soy sauce based marinade before being grilled or roasted. This gives the Eel a unique soft thick finish. Unagi is also high in protein, vitamins and Omega-3.Taste/Cooking:&nbsp;Unagi has a crispy and firm texture with a sweet, succulent rich flavour. To prepare, boil in water for a few minutes until tender and place in the microwave or bake.

Fish Facts: Unagi is the Japanese word for Freshwater Eel and is prepared using the Kabayaki process. The Eel or Unagi is spilt in half and dipped into a soy sauce based marinade before being grilled or roasted. This gives the Eel a unique soft thick finish. Unagi is also high in protein, vitamins and Omega-3.Taste/Cooking: Unagi has a crispy and firm texture with a sweet, succulent rich flavour. To prepare, boil in water for a few minutes until tender and place in the microwave or bake.

Eel - Unagi Premium Roasted (200 gm)

200gm - Frozen

Origin:&nbsp;JapanFish Facts:&nbsp;Commonly mistaken for its freshwater cousin Unagi, Anago is a saltwater eel popular in Japanese cuisine. Anago is easily recognized by its light brown exterior with white spots. When compared, Anago is leaner and flakier than Unagi which gives off a rich flavour and dense, chewy texture.Taste and Cooking:&nbsp;Anago, similar to Unagi, is not to be served raw. Typically, Anago can be found as a sushi topper known as ‘neta’ or deep fried like tempura. Although Anago is not as rich or oily as Unagi, they carry a delightfully soft texture and sweet flavour.&nbsp;

Origin: JapanFish Facts: Commonly mistaken for its freshwater cousin Unagi, Anago is a saltwater eel popular in Japanese cuisine. Anago is easily recognized by its light brown exterior with white spots. When compared, Anago is leaner and flakier than Unagi which gives off a rich flavour and dense, chewy texture.Taste and Cooking: Anago, similar to Unagi, is not to be served raw. Typically, Anago can be found as a sushi topper known as ‘neta’ or deep fried like tempura. Although Anago is not as rich or oily as Unagi, they carry a delightfully soft texture and sweet flavour. 

Eel - Anago Conger Premium Japanese Fillets (250 gm)

250gm - Frozen

Sashimi Grade, Product Is Fresh, Skinless, Packaged In A Food Grade Tray Sealed With Food WrapCut Same Day As The Order From 12/14 Salmon to Maintain High Fat Content and Freshness‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. ***NEW** Now offering a choice of BC King SakuSustainability:&nbsp;BAP Certified

Sashimi Grade, Product Is Fresh, Skinless, Packaged In A Food Grade Tray Sealed With Food WrapCut Same Day As The Order From 12/14 Salmon to Maintain High Fat Content and Freshness‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching.***NEW** Now offering a choice of BC King SakuSustainability: BAP Certified

Salmon - Canadian Sashimi Grade Saku Loin (7 oz)

Atlantic Salmon - 7oz Fresh

BC Organic King Salmon - 7oz Fresh 

Regularly Stocked Item*バフンうにBrand of Uni May Vary On Shipping DayOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.&nbsp;&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Regularly Stocked Item*バフンうにBrand of Uni May Vary On Shipping DayOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.  Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Bafun Fresh Japanese 100 gm

100gm - Fresh

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*バフンうにBrand of Uni May Vary On Shipping DayNarabi Uni - Sorted RoeOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.&nbsp;&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*バフンうにBrand of Uni May Vary On Shipping DayNarabi Uni - Sorted RoeOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.  Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Bafun Narabi Fresh Japanese 250 gm

250gm - Fresh

Origin:&nbsp;MaineFish Facts:&nbsp;Skilled and experienced divers swim off the coast of&nbsp;Massachusetts to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Origin: MaineFish Facts: Skilled and experienced divers swim off the coast of Massachusetts to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Sea Urchin Roe (Uni) - Fresh Boston 60 gm

60gm - Fresh 

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*塩水うにOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. Once the Uni (Eggs) are removed from the shell, the Uni is placed in saltwater. This method is considered the best way of processing uni on the market as the saltwater replicates the ocean's water and it is free of any preservatives.&nbsp;When using this method, the natural flavour and texture of the Uni is maintained as if you opened it yourself on the seashore.&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise. It is recommended to drain the Salt Water prior to consumption of the Uni.&nbsp;

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*塩水うにOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. Once the Uni (Eggs) are removed from the shell, the Uni is placed in saltwater. This method is considered the best way of processing uni on the market as the saltwater replicates the ocean's water and it is free of any preservatives. When using this method, the natural flavour and texture of the Uni is maintained as if you opened it yourself on the seashore. Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.It is recommended to drain the Salt Water prior to consumption of the Uni. 

Sea Urchin Roe (Uni) in Saltwater - Exclusive Japanese Ensui (100 gm)

Origin:&nbsp;Richmond, British ColumbiaFish Facts:&nbsp;Experienced divers harvest Uni by hand then bring them ashore for processing and sorting. Sea Urchin is typically sorted into 3 grades, grading is based on product color and firmness. A-grade will have a bright yellow/gold color with a firm texture; B-grade will have a slightly duller yellow and a softer texture; and C-grade consists of smaller pieces or bits that have broken off during processing/handling. Our fully cooked, ready to eat Uni paste is made with the freshest C-grade BC Uni, salt, wheat flour, sugar, and amino acids to ensure consistency and extended shelf life. When purchasing or trying Uni for the first time the price and short shelf life could be a concern for some. This product puts both of those worries to rest as it is a more economical option with a longer shelf life when compared to fresh Uni.Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Richmond, British ColumbiaFish Facts: Experienced divers harvest Uni by hand then bring them ashore for processing and sorting. Sea Urchin is typically sorted into 3 grades, grading is based on product color and firmness. A-grade will have a bright yellow/gold color with a firm texture; B-grade will have a slightly duller yellow and a softer texture; and C-grade consists of smaller pieces or bits that have broken off during processing/handling. Our fully cooked, ready to eat Uni paste is made with the freshest C-grade BC Uni, salt, wheat flour, sugar, and amino acids to ensure consistency and extended shelf life. When purchasing or trying Uni for the first time the price and short shelf life could be a concern for some. This product puts both of those worries to rest as it is a more economical option with a longer shelf life when compared to fresh Uni.Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Frozen Paste 200 gm

Sashimi Grade Cut Same Day Of Order Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability:&nbsp;Oceanwise recommended

Sashimi GradeCut Same Day Of OrderOrigin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Portion (6 oz)

As Is

Vacuum Sealed

Black Garlic

Garlic & Dill

Honey Mustard

Lemon Pepper

Miso Honey

Option of Half Leg or Full Leg. With the half leg option you will receive either the top or bottom portion of the tentacle. The full leg Option will include 1 piece of whole, uncut Octopus leg. Origin:&nbsp;Wild Caught from Hokkaido, JapanFish Facts:&nbsp;Cooked and ready to eat, our Takoashi is perfect for sushi making and sashimi slicing at home. In the Japanese language “tako” refers to an octopus and “ashi” refers to a leg/foot. Wild caught using traps, these octopuses are caught, harvested, and processed off the coasts of Hokkaido, Japan.Taste and Cooking:&nbsp;Takoashi is known for being succulent and juicy in texture while maintaining a slightly briny taste. The slight chew that comes with the octopus is accompanied with a sweet flavourful finish reminiscent of lobster or clams. Takoashi is often thinly sliced for nigiri and sashimi as it yields more tender pieces of octopus. This dish is best enjoyed with a splash of soy sauce and a dash of wasabi as is or over rice.&nbsp;

Option of Half Leg or Full Leg. With the half leg option you will receive either the top or bottom portion of the tentacle. The full leg Option will include 1 piece of whole, uncut Octopus leg.Origin: Wild Caught from Hokkaido, JapanFish Facts: Cooked and ready to eat, our Takoashi is perfect for sushi making and sashimi slicing at home. In the Japanese language “tako” refers to an octopus and “ashi” refers to a leg/foot. Wild caught using traps, these octopuses are caught, harvested, and processed off the coasts of Hokkaido, Japan.Taste and Cooking: Takoashi is known for being succulent and juicy in texture while maintaining a slightly briny taste. The slight chew that comes with the octopus is accompanied with a sweet flavourful finish reminiscent of lobster or clams. Takoashi is often thinly sliced for nigiri and sashimi as it yields more tender pieces of octopus. This dish is best enjoyed with a splash of soy sauce and a dash of wasabi as is or over rice. 

Octopus - Japanese Premium Cooked Tako Ashi Legs

Half a Leg (250-350gm)

Full Leg (500-700gm)

Size 41/50 scallop per 1 kg.&nbsp;IQF (Individual Quick Frozen) Origin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Hokkaido Scallops are a premium choice for scallops due to its immense sweetness and firmness. Harvested off the coast of North Hokkaido Japan, each scallop is shucked at port and graded by hand to ensure true sizing. Afterwards, the scallops undergo an IQF (individually quick freeze) process to seal in freshness and flavour before shipping. What sets them apart is the fact that Hokkaido Scallop larvae are grown in onshore tanks before the “spat” (post-larvae stage) are introduced into the wild to grow out into maturity. This has proven to be the most sustainable way to cultivate and harvest shellfish worldwide.&nbsp;Taste/Cooking:&nbsp;Our Hokkaido Scallops have a firm texture which is also delicate, tender and slightly fibrous. Its’ flavour is often described as sweet and slightly savory, similar to Abalone. Common methods of preparation include consuming raw as sashimi, searing, grilling, baking, or steaming. This item would go well with our garlic &amp; dill, house fresh herb mix, Cajun, as well as others. If consuming raw, our Hokkaido Scallops pair great with soy sauce and a dot of wasabi.&nbsp;Sustainability:&nbsp;MSC certified , Oceanwise recommended product

Size 41/50 scallop per 1 kg. IQF (Individual Quick Frozen)Origin: Hokkaido, JapanFish Facts: Hokkaido Scallops are a premium choice for scallops due to its immense sweetness and firmness. Harvested off the coast of North Hokkaido Japan, each scallop is shucked at port and graded by hand to ensure true sizing. Afterwards, the scallops undergo an IQF (individually quick freeze) process to seal in freshness and flavour before shipping. What sets them apart is the fact that Hokkaido Scallop larvae are grown in onshore tanks before the “spat” (post-larvae stage) are introduced into the wild to grow out into maturity. This has proven to be the most sustainable way to cultivate and harvest shellfish worldwide. Taste/Cooking: Our Hokkaido Scallops have a firm texture which is also delicate, tender and slightly fibrous. Its’ flavour is often described as sweet and slightly savory, similar to Abalone. Common methods of preparation include consuming raw as sashimi, searing, grilling, baking, or steaming. This item would go well with our garlic & dill, house fresh herb mix, Cajun, as well as others. If consuming raw, our Hokkaido Scallops pair great with soy sauce and a dot of wasabi. Sustainability: MSC certified , Oceanwise recommended product

Scallops - Sashimi Grade Hokkaido 41/50 (1 lb)

1lb - Frozen

Taste/Cooking:&nbsp;Sushi Ebi is a Japanese&nbsp;preparation method where the shrimp is butterflied, then&nbsp;pre-cooked and&nbsp;used to top sushi.&nbsp;

Taste/Cooking: Sushi Ebi is a Japanese preparation method where the shrimp is butterflied, then pre-cooked and used to top sushi. 

Shrimp - Sushi Ebi Head Off & Tail On (20 pcs)

20pc - Frozen

15-22 Pieces per Package, Pre FriedIngredients:&nbsp;Vannamei Shrimp, Wheat Flour, SeasoningFood facts:&nbsp;Tempura is a traditional Japanese dish in which ingredients are battered then deep fried. Our Shrimp Tempura has already been deep fried for your convenience and are ready to reheat and eat! This is a great option for an appetizer or for making tempura rolls at home, whichever you choose, we are sure you’ll enjoy every bite!

15-22 Pieces per Package, Pre FriedIngredients: Vannamei Shrimp, Wheat Flour, SeasoningFood facts: Tempura is a traditional Japanese dish in which ingredients are battered then deep fried. Our Shrimp Tempura has already been deep fried for your convenience and are ready to reheat and eat! This is a great option for an appetizer or for making tempura rolls at home, whichever you choose, we are sure you’ll enjoy every bite!

Shrimp - Pre-Fried Ebi Tempura (1 kg)

1kg - Frozen

Origin:&nbsp;Processed in JapanFish Facts:&nbsp;Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. This Snow Crab Leg Meat is raw, frozen, and sashimi grade.Taste/Cooking:&nbsp;Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Processed in JapanFish Facts: Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. This Snow Crab Leg Meat is raw, frozen, and sashimi grade.Taste/Cooking: Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab Meat -  Japanese Snow Sashimi Grade Leg Meat (500 gm)

500gm - Frozen

Sashimi Grade Pre-Sliced Cuttlefish in Tray.Origin:&nbsp;PacificFish Facts:&nbsp;Our Cuttlefish is sashimi grade, fully cleaned, sliced and ready to eat once defrosted.&nbsp;&nbsp;Cuttlefish is typically caught using the jigging method, which involves a metal lure being lowered into the water to attract the cuttlefish. Once the cuttlefish attacks the lure, it becomes entangled and is ready to be hauled onboard. Cuttlefish fishermen always fish at night and use a system of lights to attract the nocturnal cuttlefish towards the jigs.&nbsp;Taste/Cooking:&nbsp;The flavour of cuttlefish is described as mild and sweet with a fresh creamy finish. Its texture is firm and tender.&nbsp;Each Slice is thinly cut into perfectly portioned squares that are great for Sashimi, Sushi or on top a bed of rice. Due to its mild flavour profile, cuttlefish compliments well with bolder flavours making this ingredient extremely versatile.&nbsp;

Sashimi Grade Pre-Sliced Cuttlefish in Tray.Origin: PacificFish Facts: Our Cuttlefish is sashimi grade, fully cleaned, sliced and ready to eat once defrosted.  Cuttlefish is typically caught using the jigging method, which involves a metal lure being lowered into the water to attract the cuttlefish. Once the cuttlefish attacks the lure, it becomes entangled and is ready to be hauled onboard. Cuttlefish fishermen always fish at night and use a system of lights to attract the nocturnal cuttlefish towards the jigs. Taste/Cooking: The flavour of cuttlefish is described as mild and sweet with a fresh creamy finish. Its texture is firm and tender. Each Slice is thinly cut into perfectly portioned squares that are great for Sashimi, Sushi or on top a bed of rice. Due to its mild flavour profile, cuttlefish compliments well with bolder flavours making this ingredient extremely versatile. 

Cuttlefish - Sliced For Sushi (Osushiya Mongo) 500 gm

Pickled White Ginger has a mild ginger flavour with a tender fleshy texture. Perfect for cleansing your palate while eating sashimi.&nbsp;

Pickled White Ginger has a mild ginger flavour with a tender fleshy texture. Perfect for cleansing your palate while eating sashimi. 

Ginger - Pickled White (2 oz)

Horseradish is a complex condiment which carries an intense heat with a subtle underlying sweetness. Our horseradish comes grated, saving you an extra step in the kitchen. This ingredient is an excellent counterpart for fish, oysters, and beef.&nbsp;

Horseradish is a complex condiment which carries an intense heat with a subtle underlying sweetness. Our horseradish comes grated, saving you an extra step in the kitchen. This ingredient is an excellent counterpart for fish, oysters, and beef. 

Horseradish - Pure (2 oz)

Fish Facts:&nbsp;Shime Saba, in other words, is Japanese cured Mackerel. Shimeru in Japanese translates the firming up of flesh and Saba translates to Mackerel. This dish is especially sought after in the Autumn and Winter as mackerel caught during these seasons have a higher oil content.Taste/Cooking:&nbsp;This delicacy is known to have a briny, slightly sour taste with a strong fish flavour. Its salty and sour hints are a result of its curing process which include ingredients such as sea salt and rice wine vinegar. Shime Saba is excellent served as sashimi or sushi.&nbsp;

Fish Facts: Shime Saba, in other words, is Japanese cured Mackerel. Shimeru in Japanese translates the firming up of flesh and Saba translates to Mackerel. This dish is especially sought after in the Autumn and Winter as mackerel caught during these seasons have a higher oil content.Taste/Cooking: This delicacy is known to have a briny, slightly sour taste with a strong fish flavour. Its salty and sour hints are a result of its curing process which include ingredients such as sea salt and rice wine vinegar. Shime Saba is excellent served as sashimi or sushi. 

Mackerel - Marinated For Sushi (Shime Saba) 140 gm

140gm - Frozen

Frozen Vacuum Packed Origin:&nbsp;Aomori, JapanFish Facts:&nbsp;In Japanese, ‘Saba’ translates to pacific Mackerel. ‘Saikyo’, refers to fish that has been marinated in a mixture of Saikyo miso, mirin, and sake. Saikyo miso is a type of white miso which carries a mild, sweet flavour. It is known for its versatility in the kitchen, as well as having a lower sodium content than other types of miso.Taste and Cooking: Mackerel by itself is an oily fish which gives off a medium fish flavour. Its flesh is firm, but breaks off in small flakes. The Saikyo miso marinade adds a layer of umami, savory, and sweet that is hard to beat. Saba Saikyo is typically grilled over charcoal, but can also be done on the BBQ, oven, or pan. Please allow fish to fully defrost before cooking.

Frozen Vacuum PackedOrigin: Aomori, JapanFish Facts: In Japanese, ‘Saba’ translates to pacific Mackerel. ‘Saikyo’, refers to fish that has been marinated in a mixture of Saikyo miso, mirin, and sake. Saikyo miso is a type of white miso which carries a mild, sweet flavour. It is known for its versatility in the kitchen, as well as having a lower sodium content than other types of miso.Taste and Cooking: Mackerel by itself is an oily fish which gives off a medium fish flavour. Its flesh is firm, but breaks off in small flakes. The Saikyo miso marinade adds a layer of umami, savory, and sweet that is hard to beat. Saba Saikyo is typically grilled over charcoal, but can also be done on the BBQ, oven, or pan. Please allow fish to fully defrost before cooking.

Mackerel - Marinated with White Miso (Saba Saikyo) 300-350 gm

300-350gm - Frozen

Seaweed Salad seasoned with Sesame Fish Facts:&nbsp;Wakame is a type of edible Algae grown off the coast of Japan. It is low calorie and rich in essential nutrients. Wakame Seaweed has a sweet distinctive taste and soft texture.&nbsp;Taste/Cooking:&nbsp;Seaweed, Kikurage, Mushroom, Sesame Seed, Sesame Oil, Sugar, Salt, Vinegar. It can be enjoyed on it's own, in soups or salads or as a side dish to any of our fish.Sustainability:&nbsp;Oceanwise Recommended

Seaweed Salad seasoned with SesameFish Facts: Wakame is a type of edible Algae grown off the coast of Japan. It is low calorie and rich in essential nutrients. Wakame Seaweed has a sweet distinctive taste and soft texture. Taste/Cooking: Seaweed, Kikurage, Mushroom, Sesame Seed, Sesame Oil, Sugar, Salt, Vinegar. It can be enjoyed on it's own, in soups or salads or as a side dish to any of our fish.Sustainability: Oceanwise Recommended

Salad - Wakame Seaweed Gome (1 kg)

Origin:&nbsp;JapanFood Facts:&nbsp;Nori is the Japanese name for an edible species of Seaweed. The process of producing Nori is considered to be one of the most advance forms of agriculture as fishermen grow and harvest Red Seaweed from nets in the Ocean. Once the Red Seaweed is harvested, it is made into paper thin slices using a mix of traditional and modern techniques.&nbsp;Taste/Cooking:&nbsp;Nori has a true umami taste with a slight sweetness and oceanic notes. It is most commonly used to create sushi or in onigiri dishes.&nbsp;

Origin: JapanFood Facts: Nori is the Japanese name for an edible species of Seaweed. The process of producing Nori is considered to be one of the most advance forms of agriculture as fishermen grow and harvest Red Seaweed from nets in the Ocean. Once the Red Seaweed is harvested, it is made into paper thin slices using a mix of traditional and modern techniques. Taste/Cooking: Nori has a true umami taste with a slight sweetness and oceanic notes. It is most commonly used to create sushi or in onigiri dishes. 

Seaweed - Premium Nori Wrappers  (30 Pcs)

30pc - Fresh

Origin: P.E.I. CanadaFish Facts:&nbsp;The bluefin tuna fishery on Prince Edward Island, in both commercial and sport fishing, use a method of rod and reel. North Lake, Prince Edward Island is known as the Tuna Capital of&nbsp;the World. The bluefin tuna caught off Prince Edward Island typically weigh between 600 to 1000 pounds.The bluefin is generally black, metallic blue (nearly black) on the back, shading to silvery-white on the belly. On Prince Edward Island, the bluefin tuna fishery runs under a responsible management plan. The bluefin tuna fishery operates on a quota system, therefore, it does not have a fixed season.The bluefin tuna is distributed worldwide. It is highly esteemed in markets for its high oil content and bright red flesh.Taste/Cooking: Otoro is a Japanese delicacy often enjoyed raw with a bit of soy sauce, as sushi, or over rice. This delicacy can also be found in P.E.I Canada. When compared to Chutoro, the flesh is not as dense and has more of a buttery finish. White lines are visible and are an indication of fat content. Tuna tataki or seared tuna is also a popular option, this cooking method is great for those who do not enjoy fully raw fish. The previously mentioned recipe can be easily prepared at home by seasoning both sides lightly with salt and pepper, followed by a quick 1 min sear on each side. Brown off the edges to finish then carve into your perfectly rare center.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: P.E.I. CanadaFish Facts: The bluefin tuna fishery on Prince Edward Island, in both commercial and sport fishing, use a method of rod and reel. North Lake, Prince Edward Island is known as the Tuna Capital of the World. The bluefin tuna caught off Prince Edward Island typically weigh between 600 to 1000 pounds.The bluefin is generally black, metallic blue (nearly black) on the back, shading to silvery-white on the belly. On Prince Edward Island, the bluefin tuna fishery runs under a responsible management plan. The bluefin tuna fishery operates on a quota system, therefore, it does not have a fixed season.The bluefin tuna is distributed worldwide. It is highly esteemed in markets for its high oil content and bright red flesh.Taste/Cooking: Otoro is a Japanese delicacy often enjoyed raw with a bit of soy sauce, as sushi, or over rice. This delicacy can also be found in P.E.I Canada. When compared to Chutoro, the flesh is not as dense and has more of a buttery finish. White lines are visible and are an indication of fat content. Tuna tataki or seared tuna is also a popular option, this cooking method is great for those who do not enjoy fully raw fish. The previously mentioned recipe can be easily prepared at home by seasoning both sides lightly with salt and pepper, followed by a quick 1 min sear on each side. Brown off the edges to finish then carve into your perfectly rare center.Sustainability: Recommended product of Oceanwise.

Tuna - Wild P.E.I. Bluefin Fresh Otoro- Tuna Belly  (5-7 oz)

5-7oz - Fresh

3oz Sashimi Cut Slices of Salmon and 3oz Sashimi Cut Slices of Tuna packaged together in Tray Sashimi Grade, Cut on the Same Day As The Order to maintain Freshness, Packaged In A Food Grade Clam. Each piece is meticulously prepared to preserve the delicate texture and flavor of the seafood. Originating from the Western Pacific Ocean and Vancouver, British Columbia respectively, our sashimi platter features Yellowfin Tuna and Salmon Saku, ensuring a diverse and exquisite culinary experience. Yellowfin Tuna, known as 'Ahi' in Hawaiian, is wild-caught using longline methods, while our Salmon Saku is sourced from the pristine waters of Vancouver. Both are skillfully sliced into perfect sashimi portions, maintaining their high-fat content and freshness. Salmon, one of the most nutrient-dense foods, is rich in omega-3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Its anadromous life cycle adds to its natural allure, embodying the essence of the Pacific Northwest.Yellowfin Tuna's bright yellow dorsal and anal fins, and dark, rich meat, complement Salmon's tender, flakey texture and rich, buttery finish. Whether enjoyed raw or lightly seared, these delicacies offer a symphony of flavors and nutritional benefits.

3oz Sashimi Cut Slices of Salmon and 3oz Sashimi Cut Slices of Tuna packaged together in TraySashimi Grade, Cut on the Same Day As The Order to maintain Freshness, Packaged In A Food Grade Clam. Each piece is meticulously prepared to preserve the delicate texture and flavor of the seafood.Originating from the Western Pacific Ocean and Vancouver, British Columbia respectively, our sashimi platter features Yellowfin Tuna and Salmon Saku, ensuring a diverse and exquisite culinary experience.Yellowfin Tuna, known as 'Ahi' in Hawaiian, is wild-caught using longline methods, while our Salmon Saku is sourced from the pristine waters of Vancouver. Both are skillfully sliced into perfect sashimi portions, maintaining their high-fat content and freshness.Salmon, one of the most nutrient-dense foods, is rich in omega-3, vitamin D, vitamin B (5&6), and high-quality protein. Its anadromous life cycle adds to its natural allure, embodying the essence of the Pacific Northwest.Yellowfin Tuna's bright yellow dorsal and anal fins, and dark, rich meat, complement Salmon's tender, flakey texture and rich, buttery finish. Whether enjoyed raw or lightly seared, these delicacies offer a symphony of flavors and nutritional benefits.

Sashimi Pack - Tuna 3oz and Salmon 3oz Sashimi Slices (6oz)

Fresh  - 6oz 

Toronto

North York - South

Scarborough

Pickering

Markham

Vaughan

Thornhill

Mississauga

Oakville

Aurora/New Market

Whitchurch-Stouffville

Burlington

Brampton

Waterloo

Hamilton

Pick Up

South Richmond Hill

North Richmond Hill

West Toronto

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.

Outside GTA (Ontario-Wide)

North York - North

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

Outside GTA (Ontario East)

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

Outside GTA (Ontario West)

Outside GTA (Ontario North)

Mississauga/Oakville

Add Ons

B.C. UNI IS BACK AND ON SPECIAL!!

Restaurant quality fresh seafood delivered to your door. Salmon, Lobster, Tuna, Scallops, Oyster, Crab, Octopus and more with next-day delivery to your door.

Restaurant quality fresh seafood delivered to your door. Salmon, Lobster, Tuna, Scallops, Oyster, Crab, Octopus and more with next-day delivery to your door.

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. 

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.

Shop Daily Seafood

Japanese Oriented Products

Salmon - Atlantic Canadian Sashimi Grade Poke Cubes (6 oz)

Tuna - Ahi Yellowfin Fresh Sashimi Grade Saku Loin (6-7oz)

Trevally - Sashimi Grade Japanese Shima Aji Fillet (1.1-1.4 lbs)

Trevally - Japanese Shima Aji Whole (2.6-3 lbs)

Wasabi - Premium Wasabi Powder (2 oz)

Wasabi - Kizami (9 oz)

Caviar - Wild Salmon Ikura #1 Grade (500 gm)

Caviar - Wild Salmon Ikura (100 gm)

Tobiko - Flying Fish Caviar Wasabi (300 gm)

Tobiko - Flying Fish Caviar Black (300 gm)

Hamachi - Sashimi Grade Japanese Frozen Portion (5-7 oz)

Hamachi - Sashimi Grade Japanese Fresh Loins (6-7 oz)

Hamachi - Japanese Frozen Loin (1.3 - 1.8 lbs)

Tuna - Ahi Yellowfin Fresh Sashimi Grade Poke Cubes (6 oz)

Tuna - Bluefin Negitoro Fresh (Minced Tuna) 250 gm

Seafood Box - Sushi Master

Eel - Unagi Premium Roasted (200 gm)

Eel - Anago Conger Premium Japanese Fillets (250 gm)

Salmon - Canadian Sashimi Grade Saku Loin (7 oz)

Sea Urchin Roe (Uni) - Bafun Fresh Japanese 100 gm

Sea Urchin Roe (Uni) - Bafun Narabi Fresh Japanese 250 gm

Sea Urchin Roe (Uni) - Fresh Boston 60 gm

Sea Urchin Roe (Uni) in Saltwater - Exclusive Japanese Ensui (100 gm)

Sea Urchin Roe (Uni) - Frozen Paste 200 gm

Tuna - Ahi Yellowfin Fresh Portion (6 oz)

Octopus - Japanese Premium Cooked Tako Ashi Legs

Scallops - Sashimi Grade Hokkaido 41/50 (1 lb)

Shrimp - Sushi Ebi Head Off & Tail On (20 pcs)

Shrimp - Pre-Fried Ebi Tempura (1 kg)

Crab Meat - Japanese Snow Sashimi Grade Leg Meat (500 gm)

Cuttlefish - Sliced For Sushi (Osushiya Mongo) 500 gm

Ginger - Pickled White (2 oz)

Horseradish - Pure (2 oz)

Mackerel - Marinated For Sushi (Shime Saba) 140 gm

Mackerel - Marinated with White Miso (Saba Saikyo) 300-350 gm

Salad - Wakame Seaweed Gome (1 kg)

Seaweed - Premium Nori Wrappers (30 Pcs)

Tuna - Wild P.E.I. Bluefin Fresh Otoro- Tuna Belly (5-7 oz)

Sashimi Pack - Tuna 3oz and Salmon 3oz Sashimi Slices (6oz)

Daily Seafood

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