PRODUCTS
There are many types of seafood that are popular in Japan & can be imported through a consultancy firm.
SOME EXAMPLES INCLUDE
SUSHI
Sushi is a type of dish that consists of small pieces of raw fish or seafood served on top of vinegared rice. It is a popular dish in Japan and around the world, with a variety of different types of seafood, such as tuna, salmon, eel, shrimp, and squid.
UNAGI
Unagi is a type of freshwater eel that is often grilled and served in a variety of dishes, such as unagi don (grilled eel on rice) or unagimaki (grilled eel roll with sushi). It is a popular choice for those who enjoy the rich, savory flavor of grilled eel.
SASHIMI
Sashimi is another type of Japanese dish that consists of thin slices of raw fish or seafood served without rice. It is often served with soy sauce and wasabi for dipping, and it is a popular choice for those who enjoy the pure, natural flavor of raw fish.
TEMPURA
Tempura is a type of Japanese dish that consists of seafood or vegetables that have been coated in a light, crispy batter and deep-fried. It is a popular choice for those who enjoy a crunchy texture and the rich flavors of fried foods.
IKURA
Ikura is a type of cured salmon roe that is often used as a topping for sushi or served on its own with soy sauce. It is a popular choice for those who enjoy the salty, briny flavor of salmon roe.
TOBIKO
Tobiko is a type of flying fish roe that is often used as a topping for sushi or served on its own as a side dish. It is known for its bright, orange color and its tiny, crunchy texture. It is a popular choice for those who enjoy the salty, briny flavor of fish roe.
SCALLOPS
Scallops are a type of mollusk that are prized for their tender, juicy meat. They are often served raw in dishes like sashimi or lightly cooked in dishes like grilled scallops or scallop tempura. They are a popular choice for those who enjoy the sweet, delicate flavor of seafood.
JAPANESE MACKEREL
Japanese mackerel, also known as "saba" in Japanese, is a type of migratory fish that is found in the northern Pacific Ocean. It's a popular choice for sashimi, as it has a rich, oily texture and a clean, savory flavor. It is also commonly grilled or simmered in a variety of dishes, such as saba no misoyaki (grilled mackerel with miso) or saba no nimono (simmered mackerel in miso).
Japanese mackerel is known for its high levels of omega-3 fatty acids, making it a healthy and nutritious choice for those who enjoy seafood. It is often served with a variety of garnishes and accompaniments, such as grated daikon radish, ginger, and soy sauce, to enhance its natural flavors.
FISHING METHODS
Japanese mackerel is typically caught using sustainable fishing methods, such as hand-lining or trolling, which minimize damage to the fish and ensure that it is of the highest quality when it is brought to market.
PREPARATION TECHNIQUES
Japanese mackerel is often prepared using traditional techniques that are designed to bring out the best in the fish. For example, it is commonly grilled or simmered in a variety of dishes, which helps to retain its moisture and flavor.
Japanese mackerel is a medium-sized fish that can vary in size depending on the age and location of the individual fish. Adult
Japanese mackerel typically range in size from about 30 cm to 50 cm (12 inches to 20 inches) in length and weigh anywhere from 500 g to 2 kg (1.1 lbs to 4.4 lbs). The size and weight of Japanese mackerel can vary depending on the species, the time of year, and the location in which it is caught.
It is worth noting that the size and weight of
Japanese mackerel can vary significantly depending on the specific species and the region in which it is caught. For example, the Pacific mackerel (Scomber japonicus), which is closely related to Japanese mackerel, is typically smaller in size and weighs less than Japanese mackerel.
Pacific mackerel typically range in size from 20 cm to 35 cm (8 inches to 14 inches) in length and weigh anywhere from 250 g to 1 kg (0.5 lbs to 2.2 lbs).
Overall,
Japanese mackerel is known for its high-quality and is a popular choice for those who appreciate the flavors and textures of fresh seafood.
Japanese mackerel is typically caught during the peak of its season, which ensures that the fish is at its freshest and most flavorful when it is brought to market.