Fish Species & Processing Form
FISH SPECIES
Our key species are madai (red sea bream), hamachi (yellowtail), kampachi (amberjack), shimaaji (Striped Jack), hirame (flounder), hiramasa (kingfish), and hon maguro (bluefin tuna) which are primary farmed fish in Shikoku and Kyushu.
| SPECIES | IMAGE | VOLUME (1,000 PCS/YR) |
AREA | SIZE |
|---|---|---|---|---|
| Madai |  Pagrus major |
4,000 |  |
 |
| Hamachi |  Seriola quinqueradiata |
1,200 |  |
 |
| Kampachi |  Seriola dumerili |
200 |  |
 |
| Shimaaji |  Pseudocaranx dentex |
150 |  |
 |
| Hirame |  Paralichthys olivaceus |
50 |  |
 |
| Hiramasa |  Seriola lalandi |
30 |  |
 |
| Kuro Maguro |  Thunnus orientalis |
5 |  |
 |
PROCESSING FORMS
We possess three facilities in Wakayama, Tokyo, and Ehime that process fresh and frozen fillets which are distributed both domestically and internationally.
In addition, we also handle various processed products such as long-tooth grouper, cherry salmon, oysters, wild marine fish, and miso-marinated products. Please feel free to contact us with any inquiries.
