Seafood

The best way to cook scallops is by patting them dry, seasoning it with salt and pepper, and putting it in a hot pan with either olive oil or butter. But don't overcook it or it will become rubbery. 

Crab sticks, known as imitation crab meat, are a type of seafood made of starch and finely pulverized white fish (surimi) that has been shaped and cured to resemble the meat of a crab’s leg. Our premium Crab Stick Sunny Day black are made from a high percentage of fish compared to starch, making them delicious meaty seafood snack.

Unagi Kabayaki might be one of Japan's most beloved dishes. This grilled eel drenched in thick and sweet soy sauce makes anyone's mouth water. The most popular way to prepare Unagi is in the form of Unadon, which consists of a hot bowl of rice with the unagi on top. Plain and simple but incredibly tasty.

Hamachi is one of the most popular fishes both in and out of Japan. The reason for this is its rich, melt in your mouth, fatty goodness! Although Hamachi is a luxury that can be enjoyed year round, it is best enjoyed in winter, where its fat builds up and gives the most decadent flavours.

Black Cod Gindara is also known as Sablefish and Silver Cod which is highly prized for an intensely rich, buttery flavor – hence the nickname “butterfish” – and for its surprisingly delicate texture.

Salmon has a bright, pink color and soft meat with an intense and rich flavor. With 3 g of Omega-3 fatty acids per 100 g, salmon offers a high content and is also a good source of vitamin D.

Trim-D salmon fillets offer versatility and can be sold as whole fillets, cut into portions and loins and used for sushi/sashimi. The skin is excellent for production of sushi rolls, and can be made deliciously crisp on a grill.