Whole white clams which are half cooked and immediately blast frozen sealing in their flavor and freshness. Perfect for Spaghetti alle Vongole which is Italian for "Spaghetti with Clams". This is a dish that is very popular throughout Italy specially in Campania where it is part of traditional Neopolitan Cusine. Thaw in the chiller before use and do not throw away the liquid as this is the clam juice that holds all the flavor and should be used in cooking. Each one kilo pack contains 40 to 60 pieces.
Sweet plump and juicy, these bring the taste of the ocean to your plate. Farmed in Chilean waters, this is the most widely used mussel variety because of its full flavor. These are cooked, blast frozen and ready to use.They come in 1Kg packs.
Kaki Furai or Fried Japanese Oysters which are breaded and coated with panko before being fried until golden brown. One of Japan's most popular oyster dishes can now be cooked and enjoyed at home. These frozen breaded oysters are restaurant quality minus all the hard work, you don't even have to thaw them. Simply removed the amount you need from the pack, fry in hot oil until golden brown and serve with Tartare or Tonkatsu Sauce and a side of shredded cabbage with salad dressing. Now you can enjoy a restaurant worthy meal at a fraction of the price.
Imported large oyster meat from Japan. Individually blast frozen retaining its freshness and quality from the day it was shucked. Cleaned and ready to use for hassle free cooking. Perfect for Japanese fried oysters, sizzling or poached oysters and many other dishes.
Large whole shell Oysters from Japan's Sanriku Coast an area well known for producing the countries best oysters. They are are individually blast frozen pre shucked and ready to be eaten raw or cooked. Rinse them in running water to remove broken shell debris then simply thaw them in room temperature and remove the top shell before serving or cooking. Each pack contains 5 oysters.
Hokkaido Hotate or scallops are tender, sweet and creamy shellfish that are harvested from the deep waters of Hokkaido. The scallop meat is a Sashimi-grade and can be eaten raw which are perfect served are sashimi or sushi a delicacy sought after by chefs and fine restaurants. Contains an average of 21 - 25 pieces per one kilogram pack.
Blast frozen Large Hokkadio scallop adductor muscles that are 10 to 20 pcs per pound. Succulent, tasty and tender to the bite. Easy to prepare just season with a little salt and pepper and enjoy them pan seared with butter.
Half shell scallops with roe on from the Japan and processed in China. These large succulent pieces are individually blast frozen to retain its freshness and texture. Perfect for grilling or baking, they come in 1kilogram packs containing 7 - 10 pieces.
Tarabagani or King Crab is the most coveted of the commercially sold king crab species.King Crab is shipped Live straight to your door! Sold per piece and comes in three sizes. We will have weekly shipments. Kindly indicate in the comments section your intended week of delivery when ordering. Current schedule for shipment is every Friday afternoon. We guarantee that each King Crab is Packed and Shipped Live what we cannot guarantee however is if they survive the trip to Davao. Due to the numerous logistical requirements and lengthly process involved in shipping specially during this pandemic they may arrive very weak or worse case fresh. King Crabs are far more sensitive than lobsters and cannot live very long outside of water. Not to worry though because you will still be receiving the same quality crabs only fresh. The proof is in the pudding, simply steam and consume or store in the chiller to be consumed the following day, we guarantee you will not know the difference between a live one since they only recently expired in transit. Should there be any issues don't hesitate to contact us.
Since this item is on order basis we will need you to make an advance payment by bank transfer for us to confirm your orders.
To store live King Crab you may keep it in the stryo box it came with along with sealed ice bags and cover the Crabs with damp foam or cloth using the liquid in its box to dampen. Make sure the ice bags are sealed as fresh water will kill the Crabs. If you have a spare chiller you can put the Crabs on a tray and cover it with damp cloth or foam and place it in the chiller and keep the temperature at 5 degrees celsius. The Crabs will usually keep for a day.
Live Maine Lobsters. Doesn't get any better than this! Lobsters come in three sizes and are sold per piece. We will have weekly shipments. Kindly indicate in the comments section your intended week for delivery when ordering. Our current schedule for shipment is every Friday afternoon.
Since this item is on order basis we will need you to make an advance payment by bank transfer for us to confirm your orders.
To store live Lobsters you may keep them in the stryo box it came with along with sealed ice bags and cover the Lobsters with damp foam or cloth using the liquid in its box to dampen. Make sure the ice bags are sealed as fresh water will kill the Lobsters. If you have a spare chiller you can put the lobsters on a tray and cover it with damp cloth or foam place it in the chiller and keep the temperature at 5 degrees celsius. The lobsters will usually keep for another day or two.
Tako Wasabi or Takowasa as it is more commonly known in Japan is an appetizer or side dish made of raw chopped up octopus and fresh wasabi. The crunchy texture and distinct flavor of wasabi makes it a perfect pairing for sake or beer. Eaten alone or with some Nori it is a deliciously low calorie addictive snack.
Ika No Shiokara is squid fermented in its own guts that are salted. Shiokara falls under a category of dishes referred to as Chinmi in Japanese which directly translates to, rare taste in English but more accurately it means local delicacy or exotic food. Shiokara is best eaten with a warm bowl of rice or on its own as a pairing to sake or other alcoholic beverages. Our favorite way of eating it is with baked potato with melted butter. A little goes a long way with this dish so give it a try, we're sure that there is more than enough for everyone.
These plump, succulent little balls of goodness will bring joy to anyone who consumes them. Marinated in soy sauce in the traditional Japanese way they are sashimi grade and perfect for nigiri, Ikura don, salads, pastas, even on its on and the list goes on. A luxury everyone should have the opportunity to try.
This is a miso with dashi prepared from kelp and dried bonito so you just dissolve this paste in hot water to make miso soup. Ingredients; soy bean, rice, salt, extracts of kelp, dried bonito and amino acid.
Narutomaki or Naruto is a type of cured fish surimi produced in Japan. Each slice of naruto has a pink or red sprial pattern, which is meant to resemble the Naruto Whirlpools in the Naruto Straight in Japan. Naruto is a common topping on Japanese noodles such as Ramen. In some other regions of Japan, it is also used as an ingredient in Oden.
Known as the Foie Gras of the Sea, Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. Perfect as an appetizer and accompaniment to beer, sake or sochu.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World's 50 Best Foods compiled by CNN.
Cooked and cut Octopus packed in 500gms sizes. Perfect for Takoyaki, rice and noodle dishes or to enjoy on its own. Blast frozen to retain its quality and freshness.
Pre-sliced Smoked Norwegian Salmon vacuum packed in a manageable portion makes enjoying it more convenient. Simply thaw in the refrigerator, open and enjoy. Now let's bring out the bagels and cream cheese!
Blast Frozen White Squid for Export. Whole, which includes its ink sack. Sold in 1kg packs Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Wild caught whole Jumbo Cuttlefish for export, blast frozen and packed individually. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Wild Caught Lapu Lapu that is for export, blast frozen whole in 1kg packs. Fresh as the day it was caught. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Wild Caught Red Suno for export blast frozen and sold in 1kg packs. Perfect steamed with soy sauce or grilled. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Cleaned individually quick frozen and ready to use. Tender locally sourced abalones for export, what more can you ask for. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
White Crab Meat processed from wild caught Blue Swimming Crabs (Lambay or Alimasag). Crabs were blanched and meat is then blast frozen in 500gms packs. Upgrade your crab stick dishes with the real thing, pastas, sushi, maki, soups, rice you name it! Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Cleaned crablets ready to use and blast frozen in a block to ensure quality and freshness. Thaw, season, fry and enjoy with your favorite libation. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Shucked and properly cleaned individually quick frozen bay scallops on a half shell. All the fun without the hard work. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Scallop meat for Export sourced from wild caught scallops in the Visayas, sweet and tender. Cleaned and blast frozen ready to use. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Blast Frozen Large Whole Vannamei Shrimp for Export with an average weight of 30-35grams per piece or about 30-40 pieces per kilo. They are roughly the size of small prawns. Sold in 1kg packs and since its blast frozen you know it stays fresh longer. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Jumbo, Large and Medium Shrimp for Export peeled, deveined, tail-off and individually blast frozen to retain quality and make it easy to use. Processed in an ISO 9001 Standard, HACCP Certified Export Facility. Crunchy is one way to describe it, but making a mean plate of Gambas on a moments notice couldn't have been easier.
Specially hand grown in Aklan these live Slipper Oysters are meaty and bursting with flavor, but more importantly clean and safe to consume. Being filter feeders Oysters suck in both the good and bad things in the ocean so we have to make sure to take the bad things out and keep the good things in which is why we have a special way of cleaning them. These Oysters are not only physically cleaned on the outside but internally as well. They have been cleaned using advanced proprietary methods killing up to 95% of bacteria including E. Coli, Salmonella and even Vibrio among others while keeping them alive, enabling clients to serve them freshly shucked without fear or worry of unwanted contamination. We also have Oyster samples regularly tested for these bacteria and other harmful elements.
We've been trusted by many of Davao's top restaurants as well as restaurants and hotels around the Philippines that have been serving our Oysters to their many loyal patrons for years. We're pretty sure if you've had good Oysters at any of Davao's top restaurants chances are they must have come from us.
Enjoy these tasty bi-valves in the comfort of your own home. A box is weighs approximately 1kg and will contain 10-12 Oysters. They will keep for up to 7 days in the chiller or in a cooler with sealed ice packs.
From Sea to Sealed within 2 hours, that guarantees the fresh taste of perfection. Each Norwegian Salmon Loin is Sashimi grade and can be enjoyed raw. The Mid Loin is slightly fattier and juicer, giving that little extra to the already great taste when enjoyed raw or using the oven, frying and grilling. Blast frozen and vacuum sealed to preserve its quality freshness for a longer time.
Wild Caught Alaskan Pollock skinless fillets individually blast frozen from our most trusted local seafood producer Sarangani Bay. If you are looking for a healthy white fish thats not dory look no further! Its wild and not farmed plus it's from a name you can trust. How can you go wrong?
Anago is the Japanese word for salt-water eels, normally referring to ma-anago or the white spotted conger eel. Anago is the saltwater counterpart to unagi or freshwater eel. A leaner fish than unagi, it’s light and delicate, the perfect protein for a lot of sophisticated dishes. Ready to eat it is perfect as sushi or donburi just thaw reheat in a oven or grill and brush on the desired amount of tare (you can use unagi kabayaki sauce). Also great as tempura. Each pack contains six pieces of cooked Anago fillets and weighs an average of 250gms.
Hokkigai is ideally served as sashimi, an exquisite Japanese treat with a distinguished flavor and a mild aroma. It has a unique texture which is better cooked than served raw. Served as Sashimi or Sushi, they are firmly boiled which makes the tongue turns red, but taste delicious.
Amaebi also known as spot prawn or sweet shrimp, are known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw. In fact, cooking them will ruin the sweetness of the shrimp. Enjoy it as Sashimi or Sushi with wasabi and soy sauce. Each pack weighs and average of 200 grams and contains 45 - 50 pieces of peeled shrimp with the tail on.
Salmon Trout is not exactly Salmon and it comes from Trout family. However, It is very similar to Salmon. It is also called “Fjord Trout”. Norwegian Fjord Trout is raised in the pure and cold Norwegian Fjord where seawater and fresh water from the glaciers meet, and therefore gains a rich taste and a pure aftertaste. Boneless and skinless they are perfect for Sashimi or Sushi but equally great grilled or baked.
Sashimi Grade Coho Salmon from Miyagi Prefecture in Japan. Pre portioned and blast frozen following the strictest Japanese standards. Boneless and skinless they are perfect for Sashimi or Sushi but equally great grilled or baked.
Ayu a relative of the Smelt is a small, slim fish that typically only survives in extremely clean water, earning it the rather elegant nickname seiryu no jouou “the queen of clear rivers.”
While considered a symbol of summer, the ayu season is long, and the recommended way of enjoying these tasty fish changes with the time of year. They’re very versatile and so you’ll find a range of ayu dishes to tempt you.
Shioyaki (grilled with salt) is the most popular way to cook ayu, which is highly nutritious and can be eaten in its entirety. Even the internal organs of the fish can be eaten. It’s delectable and will leave you smacking your lips for more. Again, the whole fish can be consumed, but most people will remove the flesh from the bones, and leave the head and tail. The organs can be bitter, so some people avoid those too.
Shioyaki is often a popular street snack, served at festivals or at little shacks serving hungry hikers on popular trails. Visually, it’s a striking image, the ayu are speared on wooden sticks in a wavey manner making it look like they are swimming and arranged vertically around a charcoal pit.
Ready to cook these portioned Mackerel fillets have been cured in salty kelp seaweed or Konbu in Japanese, which adds another layer of umami with the salt to the already tasty fish.
One of the healthiest fish you can eat, Mackerel is high in protein, vitamins, minerals, and the long-chain omega-3 fatty acids EPA and DHA. According to the U.S. National Institutes of Health, EPA and DHA are vital to cell development, and are needed for fetal development and healthy ageing. Basically, if you eat lots of healthy fish like Mackerel, you will live longer and be less likely to get sick.
Popularly known in Asian cuisine as Saba, this fish can be prepared in various ways from sushi, baked, grilled or fried but the easiest and one of the most popular and delicious way is to grill it either whole or as more commonly seen, filleted.
Baked in the oven, this Grilled Mackerel or Saba Shioyaki is the simplest fish recipe you can make on your busy weeknight. It’s a little rustic, but a thing of beauty, with its golden crispy skin and delicious flavor. Serve it with steamed rice, miso soup, and a salad, you’ll have a lovely Japanese meal for dinner.
Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants. What you may not know is how fast and easy it is to make this grilled fish at home. What makes it a popular dish for any family dinner is that it feels special, but is so very simple.
Shishamo or Japanese Smelt is a fish native to Hokkaido it is filled with roe making it rich in taste. For the ultimate flavor explosion, one eats the fish from head to tail. In Japan, Shishamo is often grilled and served as a appetizer to match a tall glass of ice cold beer. Shishamo is also perfect on the grill. Each pack of 10pcs has an average weight of 170gms.
Hamachi Kama is the Collar of the Japanese Amberjack or Yellowtail. A prized part of the fish because of its fatty and juicy meat but also because there are only two in each animal. Traditionally grilled or broiled this brings out the best qualities of its tender meat. Each pack contains 10 collars.
Hamachi is Japanese Amberjack or Yellowtail which is also called Buri once it reaches the adult stage and weighs an average of five to six kilograms. A prized fish because of its fatty and flavorful meat making it a wonderfully delicious fish for sashimi or sushi. This product is a sashimi grade fillet with the bone and skin on that weighs an average of three kilograms each. A product of Japan's best farms processed, last Frozen and vacuum sealed to retain its quality. Weighs and average of 3kgs per fillet.
Blast frozen lobster tails from wild caught Maine Lobsters. All the good stuff without most of the stuff you discard. Perfect for baking, grilling, boiling or steaming. Comes in packs of four tails.
Tarabagani or Red King Crab is the most coveted of the commercially sold king crab species. Caught in the freezing waters of the northern Japanese Island of Hokkaido these crab are processed and the legs blast frozen and packed RAW per section. This means you get the freshest flavors and textures because you are not reheating an already cooked product unlike most king crab legs in the market. Since it was blast frozen at extremely low temperatures very quickly the quality will be the same as the day it was caught. Raw means you can cook it the way you want, grilled, steamed, or boiled the choice is yours. Once section or set is approximately 800gms and contains the entire one side of a whole crab, 3 legs and a claw.
