- Stays Fresh
Yellowtail
-
Round
- Round
-
Standards
Size 3.0-6.5kg/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Whole round fish. Qty per box 1 -3 pcs.
-
Semi dress(G&G)
- Semi dress(G&G)
-
Standards
Size 2.6-5.6kg/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Gills&Guts. Qty per box 1-3 pcs.
-
Dress(H&G)
- Dress(H&G)
-
Standards
Size 2.2-4.8kg/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Head, Gills and Guts. Qty per box 3 pcs.
-
Fillet
- Fillet
-
Standards
Size 1.0-2.0kg/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Fillet with collar, skin, and belly bone. Qty per box 4-8 pcs.
-
Loin
- Loin
-
Standards
Size 350-600g/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Loin Halfcut
- Loin Halfcut
-
Standards
Size 175-300g/pc (size varies depends on season)Shelf Life (Best Before)
Chilld 2 weeks, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Slice
- Slice
-
Standards
Size: 7g,10g (20slice/pk) / 13g,15g (15 slice/pk)Temperature Zones
Frozen(below -18℃)Production Period
All year around
Seabream
-
Round
- Round
-
Standards
Size around 1.8kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Whole round fish. Qty per box 1 -5 pcs.
-
Semi dress(H&G)
- Semi dress(H&G)
-
Standards
Size around 1.5kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Gills&Guts. Qty per box 1-5 pcs.
-
Fillet with collar
- Fillet with collar
-
Standards
Size around 490g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Skin on Fillet with collar. Qty per box 10-20pcs.
-
Collarless Fillet
- Collarless Fillet
-
Standards
Size around 370g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Skin on Fillet with no collar and belly bone. Qty per box 10-20pcs.
-
Skinless Fillet
- Skinless Fillet
-
Standards
Size around 320g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Skinless Fillet with no collar and belly bone. Qty per box 10-20pcs.
-
Skinless Loin
- Skinless Loin
-
Standards
Size around 280g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 2 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Slice
- Slice
-
Standards
Size: 7g,10g(20slice/pk) / 13g (15 slice/pk)Temperature Zones
Frozen(below -18℃)Production Period
All year around
Striped Jack
-
Round
- Round
-
Standards
Size around 1.2kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Whole round fish. Qty per box 1 -8 pcs.
-
Semi dress(G&G)
- Semi dress(G&G)
-
Standards
Size around 0.9kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Gills&Guts. Qty per box 1-8 pcs.
-
Fillet
- Fillet
-
Standards
Size around 360g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Skin on Fillet with collar and belly bone. Qty per box 10-20pcs.
-
Loin
- Loin
-
Standards
Size around 250g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Slice
- Slice
-
Standards
Size: 7g,10g(20slice/pk)Temperature Zones
Frozen(below -18℃)Production Period
All year around
Flounder
-
Round
- Round
-
Standards
Size around 1.0kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Whole round fish. Qty per box 1 -8 pcs.
-
Semi dress(G&G)
- Semi dress(G&G)
-
Standards
Size around 0.8kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Gills&Guts. Qty per box 1-8 pcs.
-
Fillet
- Fillet
-
Standards
Size around 300g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Skin on and belly bone on Fillet with no collar. Qty per box 10-20pcs.
-
Loin
- Loin
-
Standards
Size around 250g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Slice
- Slice
-
Standards
Size: 7g,10g(20slice/pk)Temperature Zones
Frozen(below -18℃)Production Period
All year around
Amberjack
-
Round
- Round
-
Standards
Size around 3.5kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Whole round fish. Qty per box 1 -3 pcs.
-
Semi dress(G&G)
- Semi dress(G&G)
-
Standards
Size around 3.0kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Gills&Guts. Qty per box 1-3 pcs.
-
Dress(H&G)
- Dress(H&G)
-
Standards
Size around 2.2kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Romoving Head, Gills and Guts. Qty per box 3 pcs.
-
Fillet
- Fillet
-
Standards
Size around 1.0kg/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
Fillet with collar, skin, and belly bone. Qty per box 4-8 pcs.
-
Loin
- Loin
-
Standards
Size around 400g/pcShelf Life (Best Before)
Chilld 8 days, Frozen 1 yeas after production.Temperature Zones
Chilled(below 4℃)/Frozen(below -18℃)Production Period
All year aroundFeatures
No skin and bones. Ready to be served as Sashimi.
-
Slice
- Slice
-
Standards
Size: 7g,10g (20 slice/p) / 13g,15g (15 slice/p)Shelf Life (Best Before)
Frozen 1 yeas after production.Temperature Zones
Frozen(below -18℃)Production Period
All year around
About Us
Partnered with Nanyo-bejoy Co., Ltd. Secure and sustainable supply of finest fish from Nanyo-bejoy.
Our dedication
-
BISEN Yellowtail and BISEN Seabream
Carefully formulated feed containing grape seed extracts slows degradation of fish meat.
-
Mikan-Ai-Tai
Tangerine orange is added to the feed. Enjoy the aroma of fresh orange in fish meat.
-
Our farmers with passion and dedication
-
Powerful currents off the coast of Nanyo district produce strong fish, resulting in firmer texture of the meat.
-
Long coastline with many inlets and Kuroshio current creates ideal environment for aquaculture.
-
Decades of experience in optimized feeding
-
US HACCP・EU HACCP・BRC
Certified facilities -
Fish pens are 300m away from our factory
-
Experts in monitoring the quality of products and capable of in-house assessment
-
Internal IT infrastructure manages all the process
-
Our professional designer will boost your sales by designing your original packages
-
Multi-lingual staffs are ready to help you
- Deliver to Major Areas in Japan
- Distribution from Osaka and Chiba factories covers our customers nationwide
- Partnered express company ensures fast and secure transportation of our products
- Export to countries all over the world both by air and boat.
We Value Integrity We Value Integrity
- Fillet(Skin-on or Skin-off)
-
Standards
Size 1.0kg up/pc Qty per box 4 or 6pcsTemperature Zones
Chilled(below4°C)/Frozen(below-20°C)Production Period
All year aroundFeatures
Round fish. The quality is very high because the “Ikijime” and nerve-removal processes are applied tool fish.