• Mixed Seafood

    A popular item in retail outlets due to its convenience as cooking ingredients for pasta, soup, sautéed dishes. It is comprised of shrimps, fish fillet, squid rings, scallops, clam meat, crab sticks.
  • Unagi

    Unagi is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla Japonica. Unagi is a common ingredient in Japanese cooking. It is not to be confused with saltwater eel, which is known as Anago in Japanese.

  • Trout

    As a group, trout are somewhat bony, but the flesh is generally considered to be tasty. The flavor of the flesh is heavily influenced by the diet of the fish.

  • Oyster

    Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered most nutritious when eaten raw.

  • Monkfish Tail

    The Monkfish Tail meat is dense, firm and boneless, with a mild sweet taste. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off white to a pale gray color that is covered with a bluish membrane. Make sure that you remove that membrane before cooking.

  • Mahi Mahi

    Mahi-mahi can be found in the Caribbean Sea, on the West Coast of North and South America, the Pacific coast of Costa Rica, the Gulf of Mexico, the Atlantic coast of Florida and West Africa, South China Sea and Southeast Asia, Hawaii and many other places worldwide.

  • Hiramasa

    Hiramasa is the king of yellowtail it is regarded as one of the most finest sashimi fish worldwide. HIramasa is the natural inhabitant of Southern Australia's sea, the yellowtail or king fish is variously known around the world as amberjack, gelbschwarz, magiatiko, cheruteiro, lechas and hiramasa.

  • Sablefish

    Imported from the USA, this is widely used in Japanese restaurants, commonly called “Gindara”.

  • Lobster

    Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.

    Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.

  • Tuna

    Tuna can be a good source of omega-3 fatty acids. It can contain 300 milligrams (0.011 oz) per serving.However, the level of omega-3 oils found in canned tuna is highly variable, since some common manufacturing methods destroy much of the omega-3 oils in the fish.Tuna is also a good source of protein.

  • Crab Stick

    Crab sticks (imitation crab meat, seafood sticks, krab) are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to resemble leg meat of snow crab or Japanese spider crab.

    Crab flakes use the same mixture to form flakes instead of sticks to resemble crab meat or lobster meat.

  • Scallop

    Imported from both the USA and China in different sizes and price points.
  • Salmon

    Imported from Norway and Faroe Islands, the farmed Salmon has at least a Roche Scale color rating of 22-24. We offer whole fish, belly and heads.

  • Shrimp

    Shrimp are widespread and abundant. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years.

  • Squid

    Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles.

  • White River Cobbler

    Also called Cream Dory, these are sourced from Vietnam. We offer the fillet in various specifications and packaging based on our customers' requirements.

    We also supply belly meat, heads, steaks and skewers.

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