Our standard is High-Quality Wild-Caught Anago

We partner with fishermen who share our passion and commitment to freshness, exclusively handling wild-caught anago. By providing high-quality, ultra-fresh frozen fish, we help reduce waste through extended shelf life while also enabling savings on labor cost. Keeping High Quality Fresh Frozen Dishes made with ultra-fresh ikejime wild-caught anago, rapidly frozen using the "TOMIN" method. With the right defrosting,

it's destined to delight.

Wild anago

Tsushima Suisans' Commitment

PASSION

"Tsushima

Tsushima Suisans' Commitment 01  Fishing grounds

The Tsushima coastal waters, near the Japan-Korea border. The wild-caught original anago from these rich fishing grounds is known for its thick meat and rich fat content, earning Tsushima a reputation as a leading producer of premium anago. In the Tsushima coastal zone, the western and eastern areas are so different that market prices vary greatly between them.

"Tsushima

Tsushima Suisans' Commitment 02  Seasonality

By bypassing the market and purchasing live fish directly on days of abundant seasonal catches, we ensure the highest quality. By performing rapid freezing processes, we make it possible to stably deliver high-quality wild-caught anago from the remote island of Tsushima throughout the year.

"Tsushima

Tsushima Suisans' Commitment 03  Live Fish

We partner with fishermen who practice sustainable fishing methods, purchasing live fish directly at the port without going through the market. Afterward, the live catch undergoes careful mud removal and fasting in dedicated live fish tanks, followed by ikejime processing. The quality of the same fish can vary greatly depending on the fishing methods and handling practices. Our meticulous processes set us apart, delivering unparalleled quality.

"Tsushima

Tsushima Suisans' Commitment 04  Ikejime Processing

Specialists carefully perform ikejime bleeding on each fish, and afterward, all filleting is done entirely by hand. This thorough process ensures the production of high-quality anago, with freshness and quality pursued to the utmost extent. Through rapid processing, we preserve the natural umami of the Anago and deliver quality that earns our customers' trust.

"Tsushima

Tsushima Suisans' Commitment 05  Freezing Technology

Using Japan's cutting-edge freezing technology, Liquid Cryo-Freezer "TOMIN," we achieve high-quality frozen fish, being "as fresh as the moment it was caught" upon thawing. Our frozen anago boasts a level of quality that sets it apart from traditional processed frozen anago.

"Tsushima

Tsushima Suisans' Commitment 06  Safety and Reliability

We have obtained world-standard certifications for our facility to deliver Japanese branded fish to high-end restaurants worldwide. Those certifications ensure the safety and quality of our products, allowing customers to use them with confidence. Delivering the flavors that Japan can be proud of.

The Mission of Tsushima Suisan

MISSION

Tsushima Suisan's vision for the fishing industry

Japan's fish resources are rapidly declining due to global warming, overfishing, and the farming of juvenile fish.
Moreover, unprofitable fishing practices and a lack of successors are leading to the decline of the fishing industry.
We utilize sustainable fishing methods and advanced freezing technologies to achieve reduced waste through extended shelf life.
Additionally, as a central kitchen, we contribute to reducing labor costs.
Furthermore, we aim to position Japanese fish as a premium ingredient and expand distribution channels in overseas markets.

Representative DirectorYoshiyuki Konda

Tsushima Red Tilefish Banner
Tsushima Golden Anago Banner