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 around

    Features
    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 around

    Features
    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 around

    Features
    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 around

    Features
    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 around

    Features
    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 around

    Features
    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/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Whole round fish. Qty per box 1 -5 pcs.

  • Semi dress(H&G)
    Semi dress(H&G)

    Standards
    Size around 1.5kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Romoving Gills&Guts. Qty per box 1-5 pcs.

  • Fillet with collar
    Fillet with collar

    Standards
    Size around 490g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Skin on Fillet with collar. Qty per box 10-20pcs.

  • Collarless Fillet
    Collarless Fillet

    Standards
    Size around 370g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Skin on Fillet with no collar and belly bone. Qty per box 10-20pcs.

  • Skinless Fillet
    Skinless Fillet

    Standards
    Size around 320g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Skinless Fillet with no collar and belly bone. Qty per box 10-20pcs.

  • Skinless Loin
    Skinless Loin

    Standards
    Size around 280g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 2 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    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/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Whole round fish. Qty per box 1 -8 pcs.

  • Semi dress(G&G)
    Semi dress(G&G)

    Standards
    Size around 0.9kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Romoving Gills&Guts. Qty per box 1-8 pcs.

  • Fillet
    Fillet

    Standards
    Size around 360g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Skin on Fillet with collar and belly bone. Qty per box 10-20pcs.

  • Loin
    Loin

    Standards
    Size around 250g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    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/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Whole round fish. Qty per box 1 -8 pcs.

  • Semi dress(G&G)
    Semi dress(G&G)

    Standards
    Size around 0.8kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Romoving Gills&Guts. Qty per box 1-8 pcs.

  • Fillet
    Fillet

    Standards
    Size around 300g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Skin on and belly bone on Fillet with no collar. Qty per box 10-20pcs.

  • Loin
    Loin

    Standards
    Size around 250g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    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/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Whole round fish. Qty per box 1 -3 pcs.

  • Semi dress(G&G)
    Semi dress(G&G)

    Standards
    Size around 3.0kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Romoving Gills&Guts. Qty per box 1-3 pcs.

  • Dress(H&G)
    Dress(H&G)

    Standards
    Size around 2.2kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Romoving Head, Gills and Guts. Qty per box 3 pcs.

  • Fillet
    Fillet

    Standards
    Size around 1.0kg/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    Fillet with collar, skin, and belly bone. Qty per box 4-8 pcs.

  • Loin
    Loin

    Standards
    Size around 400g/pc

    Shelf Life (Best Before)
    Chilld 8 days, Frozen 1 yeas after production.

    Temperature Zones
    Chilled(below 4℃)/Frozen(below -18℃)

    Production Period
    All year around

    Features
    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

CONTACT US

About Us

BejoY

Partnered with Nanyo-bejoy Co., Ltd. Secure and sustainable supply of finest fish from Nanyo-bejoy.

Our dedication

  • BISEN Yellowtail and BISEN Seabream

    BISEN Yellowtail and BISEN Seabream

    Carefully formulated feed containing grape seed extracts slows degradation of fish meat.

  • Mikan-Ai-Tai

    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 6pcs

Temperature Zones
Chilled(below4°C)/Frozen(below-20°C)

Production Period
All year around

Features
Round fish. The quality is very high because the “Ikijime” and nerve-removal processes are applied tool fish.