Import Japanese Seafood & Caviar | Sashimi-Grade Sourcing & Export

Overview

Sashimi-grade seafood, export-ready.

We source sashimi-grade fish, shellfish, and cured roe with attention to freshness, HACCP-aligned handling, and destination-market certification.

Sub-categories

Sashimi-grade seafood lines, sourced for export integrity.

Bluefin & Tuna

Hon-maguro (bluefin) graded for color and fat content — akami, chū-toro, and prized ō-toro belly. Handled by ikejime and held sashimi-grade from boat to buyer.

Best for: sushi bars, sashimi programs

Yellowtail

Hamachi and cold-season buri, prized for clean, firm flesh and balanced fat. A workhorse of premium Japanese seafood with year-round demand.

Season: peak quality in winter

Scallops & Shellfish

Hotate scallops from cold northern waters — sweet, plump, and sashimi-ready — alongside select clams and shellfish, frozen at peak freshness.

Format: half-shell, roe-on, IQF

Sea Urchin (Uni)

Bafun and murasaki uni graded by color, sweetness, and origin. A delicacy that rewards precise handling and an unbroken cold chain.

Best for: high-end sushi, tasting menus

Roe & Caviar

Ikura (salmon roe), tobiko, and cured roe for vivid, premium presentation — cured to traditional recipes and export-certified.

Format: brined, frozen, retail jars

Eel & Mackerel

Unagi kabayaki, grilled and glazed to classic style, plus sustainably handled saba (mackerel) — ready-to-serve convenience with provenance.

Format: pre-cooked, frozen, portioned

Seafood photography via Wikimedia Commons — Tuna © Hajime Nakano (CC BY 2.0); Yellowtail © T.Tseng (CC BY 2.0); Scallop © ayustety (CC BY-SA 2.0); Uni (CC BY-SA 3.0); Roe & Eel (CC0).

What we source

Representative seafood lines.

Representative categories include sashimi-grade tuna and yellowtail, scallops and uni, and cured roe and caviar — with frozen logistics and health certification.

Why source seafood from Japan

What makes these worth sourcing from Japan.

Toyosu-grade freshness

The world's most demanding fish market sets the standard we source to.

Ikejime precision

Traditional slaughter-and-bleed technique preserves texture and shelf life.

Traceable coastal origins

Defined fishing grounds and HACCP-aligned handling, port to port.

Japan cuisine × BloomSource

An island nation's dialogue with the sea

No cuisine reads the sea like Japan's. From the Edomae sushi of old Tokyo Bay to the concept of shun — eating each fish at its seasonal peak — Japanese seafood culture is built on respect for freshness and the fisherman's craft. Techniques like ikejime, developed over centuries, exist for a single purpose: to honor the catch and carry its quality to the table.

BloomSource brings that same respect to global trade. We source from defined coastal origins, hold the cold-chain without compromise, and prepare the certification your market requires — so buyers worldwide can serve seafood that tastes the way Japan intended.

Sourcing & handling

How we source and prepare for export.

Grading & provenance
Verified grading, origin certificates, and producer traceability.
Cold-chain logistics
Temperature-controlled handling from source to destination port.
Certification & compliance
HACCP-aligned handling with health and phytosanitary documentation.
Export labeling
Ingredient, allergen, and destination-market label preparation.
Packaging formats
Retail, foodservice, and bulk export packaging.
MOQ & lead times
Flexible minimums and planned lead times for repeat orders.

FAQ

Importing sashimi-grade seafood & caviar from Japan.

What does sashimi-grade seafood mean for import?

Sashimi-grade refers to seafood handled and frozen to a standard safe for raw consumption, with strict temperature control and rapid processing. We source and export seafood to this standard with the certification your market requires.

Can you ship fresh and frozen seafood internationally?

Yes. We coordinate chilled air freight for fresh product and ultra-low-temperature frozen logistics for tuna, uni, and roe, matching the method to your shelf-life and destination.

Do you provide health and export certificates for seafood?

Every shipment is prepared with HACCP-aligned handling and the health, catch, and phytosanitary documentation needed for import clearance in your country.

What seafood species and products can you source?

Bluefin and other tuna, hotate scallops, uni (sea urchin), ikura and cured roe, and seasonal premium species — plus specialty items on request, subject to catch and season.

How do you ensure traceability and sustainability?

We work with established fisheries and suppliers that provide catch documentation and provenance, so you can verify origin and species for your buyers and regulators.

Seafood & Caviar