Sanma or Pacific Saury is the quintessential fall fish. In season, the flesh is fatty and delicious. While Sanma can be prepared in various ways, like sashimi or sushi, one of the most popular way to prepare the fish is to simply grill it with a little bit of salt and serve with grated daikon. (Not sashimi grade)
Do you cook squid tentacles? Geso is the Japanese food term for squid tentacles, and deep fried squid tentacles are called “ika geso age”. Try this popular appetizer to go with beer or sake rice wine. Ika geso age also make good snacks. It’s hard to stop eating them. Lightly floured and ready for deep fryer. Serve with a wedge of lemon or mayonnaise.
Sustainably harvested from the deep, nutrient-rich waters of the North Atlantic, our Arctic Surf Clams (Hokkigai) are exceptionally suited for sushi-style dishes and Asian cuisine. Offers a mild aroma, fresh, distinguished taste, and juicy, slightly crunchy texture. Simply defrost and serve as sushi or sashimi, make seafood salad or stir-fried dishes.
Harvested in the midst of its season, the flesh is exceptionally succulent—sweet and slightly saline with its signature crunch. Each whelk has been carefully shucked, sliced, opened, cleaned then frozen individually. Best served as sushi or sashimi to fully enjoy its natural flavors. Sashimi Grade.
Individually quick frozen Surume ika (Japanese flying squid) from Japan. This Surume Ika squid is pleasantly chewy, with a tender texture and sweet flavor. This surume ika is great for grilling, stir frying or deep frying! (Not Sashimi grade)
Fresh and plump short neck clams are marinated in a Szechuan inspired spicy sauce. This salad also contains stem of wakame seaweed known as “kuki-wakame” and it adds great crunchy texture to this salad. Enjoy this as an appetizer or with a bowl of rice or noodles.