Tsushima suisan provides hige purity domestic frozen anago with extreme freshness under our 9 policies unlike those processed for simmered anago or tempura.
Anyone can easily make a Shira-yaki grill of a first-class Japanese restaurant
Currently the catch of anago is Nagasaki prefecture 1st place, 2nd place Shimane prefecture 3rd place Miyagi prefecture. (FY 2016 data)
Anago is mostly produced in area of Setouchi, Nagasaki, South Korea and Peru, but anago, which can be taken off Nagasaki prefecture offshore Tsushima, swiftly swims and make its body tightened because of the speed of the ocean current and the area where Tsushima current flowing, between Tsushima and South Korea, is composed of terrain and geology suitable for the inhabitation of anago, so plankton occurs in large quantities and marine products such as deep sea sardines to feed. As just discribed, the well-grown anago in the optimum environment with its abundant baits in the sea of Tsushima are highly evaluated when it has a superb taste as it is thick and good fatty.
By Tsushima traditional cage fishing, anago can be caught alive and harmless unlike seine fishing.
Also, unlike seine fishing, by catching fish one by one with a special trap, we will be able to let small anago go without landing, and ecosystem can be protected.
Setting fishing cage in the morning and take that 4,5 hours after it.
It takes for 3 days to process over and over.
We buy fish directly from fisherman and process it in local fish factory.
letting anago spit sand and bait in fish tank.
Ikijime anago to keep it fresh.
Ikijime fresh anago and sorting by size.
Processing and shipping from local foctory in Nagasaki Tsushima.
Direct shipping from our factory.
For instance: back cut open / belly cut open / filleting with head remained or without head / simmered anago / cut simmered anago / addictive-free sliced simmered anago / frozen sushi / gift / mail-order / chilled food / frozen food / exportation
Please feel free to drop in on us when you are nearby.