Daily Seafood

Order Seafood Sourced Directly From The Toyosu Fish Market in Tokyo, JapanPre Order By Monday 12 PM EST For Availability Thursday to Saturday*

Order Seafood Sourced Directly From The Toyosu Fish Market in Tokyo, JapanPre Order By Monday 12 PM EST For Availability Thursday to Saturday*

Toyosu Direct

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

Whole, As Is

Whole, Cleaned

Whole, Filleted

Whole, Filleted, Head/Bones Back

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

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*あなごOrigin: ShizuokaFish Facts: The name Anago comes from “Anagodomo”, which means the "child of the hole". This is because Anago is usually found lurking in holes along the water floor or in rocks during the day. Anago, lives in coastal sandy waters, where seawater and freshwater meet. Anago is easily recognized by its light brown exterior with white spots. Anago is especially rich in Vitamin A, which is effective in preventing rough skin and fatigue from sleepiness. It is also rich in vitamin B2, which has healthy mucous membranes such as the skin and the digestive tracts, and calcium, which is great for bones.Taste/Cooking: Anago has a sweet flavour and a soft, delicate texture. Comparing to Unagi, Anago tastes lighter, but they can be used in the same cooking ways, which are Kabayaki and Tempura. Typically, this ingredient is simmered in a sweet soy sauce or deep fried, tempura style.

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*あなごOrigin: ShizuokaFish Facts: The name Anago comes from “Anagodomo”, which means the "child of the hole". This is because Anago is usually found lurking in holes along the water floor or in rocks during the day. Anago, lives in coastal sandy waters, where seawater and freshwater meet. Anago is easily recognized by its light brown exterior with white spots. Anago is especially rich in Vitamin A, which is effective in preventing rough skin and fatigue from sleepiness. It is also rich in vitamin B2, which has healthy mucous membranes such as the skin and the digestive tracts, and calcium, which is great for bones.Taste/Cooking: Anago has a sweet flavour and a soft, delicate texture. Comparing to Unagi, Anago tastes lighter, but they can be used in the same cooking ways, which are Kabayaki and Tempura. Typically, this ingredient is simmered in a sweet soy sauce or deep fried, tempura style.

Anago Fresh - Saltwater Eel

Whole, As is

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*スミイカOrigin:&nbsp;Hyogo, JapanFish Facts:&nbsp;'Sumi Ika', also known as Japanese Cuttlefish gets its name from the amount of ink it produces. Cuttle fish has a delightfully tender, full, and bouncy texture with a sweet, creamy finish. This deep sea delicacy can be enjoyed cooked or raw for sashimi.&nbsp;

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*スミイカOrigin: Hyogo, JapanFish Facts: 'Sumi Ika', also known as Japanese Cuttlefish gets its name from the amount of ink it produces. Cuttle fish has a delightfully tender, full, and bouncy texture with a sweet, creamy finish. This deep sea delicacy can be enjoyed cooked or raw for sashimi. 

Cuttlefish - Japanese Sumi Ika (500 gm)

500 gm - Fresh

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

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 Fresh Loins (6-7 oz)

6-7oz - Fresh

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*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

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, 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*﻿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*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*カマス・かますOrigin: Toyama Prefecture JapanTaste/Fish Facts: Kamasu can be prepared by grilling it with a marinade of olive oil, garlic, lemon, and herbs for a smoky flavor, baking it with your choice of seasonings, or pan-searing it for a crispy exterior. You can also create a refreshing ceviche with diced Kamasu marinated in citrus juices, make tacos with salsa and avocado, or enjoy it in a flavorful curry with coconut milk and spices.

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*カマス・かますOrigin: Toyama Prefecture JapanTaste/Fish Facts: Kamasu can be prepared by grilling it with a marinade of olive oil, garlic, lemon, and herbs for a smoky flavor, baking it with your choice of seasonings, or pan-searing it for a crispy exterior. You can also create a refreshing ceviche with diced Kamasu marinated in citrus juices, make tacos with salsa and avocado, or enjoy it in a flavorful curry with coconut milk and spices.

Kamasu - Japanese Barracuda

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*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*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*マダイOrigin: KumamotoFish Facts:&nbsp;Also known as Red Seabream, Blackspot Seabream, or Madai is a traditional Japanese fish most often served at New Year’s celebrations, weddings, or other festive occasions. This fish can be found in abundance along the north eastern part of the South China Sea, as a result they have become a mainstay in both Japanese and Taiwanese cuisine. Their diet consists of worms, mollusks, and crustaceans which in turn give the fish a delightfully sweet taste flavour.Taste and Cooking:&nbsp;The texture of Sea Bream is firm while carrying a light fish flavour. This is an excellent option for those who are new to consuming seafood or those who do not enjoy a heavy flavoured fish. Considered a white fish but not oily, the flavor is mild and sweet. Preferred cooking methods include grilled, pan fried, steamed, or poached. This fish would go well with our house made fresh herb mix, garlic &amp; dill, roasted garlic pepper, and others.

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*マダイOrigin: KumamotoFish Facts: Also known as Red Seabream, Blackspot Seabream, or Madai is a traditional Japanese fish most often served at New Year’s celebrations, weddings, or other festive occasions. This fish can be found in abundance along the north eastern part of the South China Sea, as a result they have become a mainstay in both Japanese and Taiwanese cuisine. Their diet consists of worms, mollusks, and crustaceans which in turn give the fish a delightfully sweet taste flavour.Taste and Cooking: The texture of Sea Bream is firm while carrying a light fish flavour. This is an excellent option for those who are new to consuming seafood or those who do not enjoy a heavy flavoured fish. Considered a white fish but not oily, the flavor is mild and sweet. Preferred cooking methods include grilled, pan fried, steamed, or poached. This fish would go well with our house made fresh herb mix, garlic & dill, roasted garlic pepper, and others.

Madai - Japanese Sea Bream (2-3lb)

Cleaned, Scaled

Filleted, PBO (Pin Bone Out)

Filleted, PBO, Bones Back

Filleted, PBO, 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*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*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

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 400 gm 

Menta Iko - Spiced Cod Roe

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*秋刀魚・サンマ・さんまOrigin: Aomori Prefecture JapanFish Facts: The name "Sanma" (秋刀魚) actually means "autumn swordfish" in Japanese. This name is derived from the fish's long, slender shape and the fact that it's most abundant and delicious in the fall. Sanma is often grilled and served with a simple sauce, making it a favorite dish in Japanese cuisine during the autumn season. Sanma is not only appreciated for its taste but also for its cultural significance and role in Japanese cuisine. It's a symbol of the changing seasons and is associated with the transition from summer to autumn in Japan. Many people look forward to enjoying grilled Sanma as a seasonal treat.

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*秋刀魚・サンマ・さんまOrigin: Aomori Prefecture JapanFish Facts: The name "Sanma" (秋刀魚) actually means "autumn swordfish" in Japanese. This name is derived from the fish's long, slender shape and the fact that it's most abundant and delicious in the fall. Sanma is often grilled and served with a simple sauce, making it a favorite dish in Japanese cuisine during the autumn season. Sanma is not only appreciated for its taste but also for its cultural significance and role in Japanese cuisine. It's a symbol of the changing seasons and is associated with the transition from summer to autumn in Japan. Many people look forward to enjoying grilled Sanma as a seasonal treat.

Sanma - Japanese Saury

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*サワラOrigin: Kyoto Prefecture JapanFish Facts: サワラ (Sawara), known as Spanish Mackerel in English, is a popular fish in Japanese cuisine with a rich, oily flavor and firm texture. This versatile seafood is prized for its use in sashimi and sushi due to its excellent raw consumption qualities. Sawara can also be prepared in various ways, including grilling, broiling, and pan-searing, making it a sought-after ingredient for both traditional and contemporary Japanese 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*サワラOrigin: Kyoto Prefecture JapanFish Facts: サワラ (Sawara), known as Spanish Mackerel in English, is a popular fish in Japanese cuisine with a rich, oily flavor and firm texture. This versatile seafood is prized for its use in sashimi and sushi due to its excellent raw consumption qualities. Sawara can also be prepared in various ways, including grilling, broiling, and pan-searing, making it a sought-after ingredient for both traditional and contemporary Japanese dishes.

Sawara - Spanish Mackerel

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ほたてAround 15 pcs per 500 gmOrigin:&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. These scallops are packed fresh and then sold to restaurants and consumers around the world. 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

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ほたてAround 15 pcs per 500 gmOrigin: 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. These scallops are packed fresh and then sold to restaurants and consumers around the world. 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 Fresh Hokkaido (500 gm)

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*うに バラBrand of Uni May Vary On Shipping DayBara Uni - Unsorted 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*うに バラBrand of Uni May Vary On Shipping DayBara Uni - Unsorted 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 Bara Fresh Japanese  250 gm

250gm - 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

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)

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*車海老Head On, Shell OnSize is 25-35gm/pieceOrigin:&nbsp;JapanFood Facts:&nbsp;Kuruma Ebi also known as Kuruma Prawn or Japanese Tiger Prawns are known for their large size and extremely sweet taste. Kuruma Ebi is wild caught in Japanese waters and is considered one of the best shrimp for sushi and is most commonly used in Edo-style dishes.Taste/Cooking: Kuruma Ebi has a sweet taste and firm texture. It is best served raw or boiled. To serve the shrimp raw, after defrosting it is recommended to give the shrimp a light rinse in water before peeling the shrimp. The heads can be set aside for cooking while the meat can be eaten raw. High End Sushi Chefs also prepare Kuruma Ebi shrimp by boiling it which enhances the sweet flavour of the shrimp. When preparing the shrimp to boil, Chefs will make slices along the ventricle and attach the shrimp to a skewer. This prevents the shrimp from bending while cooking.&nbsp;

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*車海老Head On, Shell OnSize is 25-35gm/pieceOrigin: JapanFood Facts: Kuruma Ebi also known as Kuruma Prawn or Japanese Tiger Prawns are known for their large size and extremely sweet taste. Kuruma Ebi is wild caught in Japanese waters and is considered one of the best shrimp for sushi and is most commonly used in Edo-style dishes.Taste/Cooking: Kuruma Ebi has a sweet taste and firm texture. It is best served raw or boiled. To serve the shrimp raw, after defrosting it is recommended to give the shrimp a light rinse in water before peeling the shrimp. The heads can be set aside for cooking while the meat can be eaten raw. High End Sushi Chefs also prepare Kuruma Ebi shrimp by boiling it which enhances the sweet flavour of the shrimp. When preparing the shrimp to boil, Chefs will make slices along the ventricle and attach the shrimp to a skewer. This prevents the shrimp from bending while cooking. 

Shrimp - Fresh Kuruma Ebi Wild Tiger Shrmp (Pack of 5 Pcs) 

5 Pcs- Fresh

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

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)

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

北海道醤油いくらSalmon Roe marinated in Soy Sauce FrozenOrigin:&nbsp;Wild Caught from Hokkaido PrefectureFish Facts:&nbsp; ‘Ikura’ in Japanese refers to fish eggs that have been harvested before spawning. After separating the eggs from the membrane, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavorings to enhance taste and prolong shelf life.Taste and Cooking:&nbsp; The flavor of Salmon Ikura is sweet, salty, and slightly smoky. The texture is soft with a popping sensation. Salmon Ikura is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice or on top of sushi.&nbsp;

北海道醤油いくらSalmon Roe marinated in Soy Sauce FrozenOrigin: Wild Caught from Hokkaido PrefectureFish Facts:  ‘Ikura’ in Japanese refers to fish eggs that have been harvested before spawning. After separating the eggs from the membrane, the manufacturer adds a combination of salt, sugar, dashi, natural coloring, and flavorings to enhance taste and prolong shelf life.Taste and Cooking:  The flavor of Salmon Ikura is sweet, salty, and slightly smoky. The texture is soft with a popping sensation. Salmon Ikura is generally used as a garnish or added as a finishing touch, it can also be enjoyed as is over rice or on top of sushi. 

Caviar - Hokkaido Shouyu Ikura Salmon Roe (250 gm) 

250gm - 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

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)

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

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

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

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

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

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

Delivery Add On

We will be closed on April 18th for the Good Friday holiday. 

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. 

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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Toyosu Direct

Akahata - Premium Japanese Blacktip Grouper

Amadai - Tilefish

Anago Fresh - Saltwater Eel

Cuttlefish - Japanese Sumi Ika (500 gm)

Hakkaku - Japanese Sailfin Poacher

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

Hirame - Olive Flounder

Houbou - Red Gurnard

Isaki - Chicken Grunt

Ishidai - Striped Beakfish

Iwashi - Sardine

Kamasu - Japanese Barracuda

Katsuo - Skipjack Tuna

Kinmedai - Splendid Alfonsino

Kohada - Gizzard Shad

Madai - Japanese Sea Bream (2-3lb)

Saba - Japanese Blue Mackerel

Managatsuo - Premium Japanese Harvest Fish

Menta Iko - Spiced Cod Roe 400 gm

Sanma - Japanese Saury

Sawara - Spanish Mackerel

Scallops - Sashimi Grade Fresh Hokkaido (500 gm)

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

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

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

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

Shrimp - Fresh Kuruma Ebi Wild Tiger Shrmp (Pack of 5 Pcs)

Tachiuo - Silver Beltfish

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

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

Tuna - Bluefin Negitoro Fresh (Minced Tuna) 250 gm

Caviar - Hokkaido Shouyu Ikura Salmon Roe (250 gm)

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

Eel - Anago Conger Premium Japanese Fillets (250 gm)

Eel - Unagi Premium Roasted (200 gm)

Hamachi - Japanese Frozen Loin (1.3 - 1.8 lbs)

Mackerel - Marinated For Sushi (Shime Saba) 140 gm

Octopus - Japanese Premium Cooked Tako Ashi Legs

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

Seaweed - Premium Nori Wrappers (30 Pcs)

Daily Seafood

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