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Seafood

JFC supplies safe and tasty seafood in accordance with Europe’s strict regulations on food safety. Since JFC sources top-quality raw materials direct from producers, we can keep our prices low. The taste of the products is in no way inferior to that of products manufactured in Japan. All goods are temperature-monitored throughout all the stages of purchasing, storage and delivery.

Please contact us to find out about our excellent offers for these high-quality seafood line-ups.

Please note:
Some pictures do not show the packages supplied by JFC but instead present the images of prepared products and garnishing suggestions.


Maguro - Tuna Fish
Red-meat tuna is a better source of high-grade amino acids than other fish. Rich in protein, vitamin B1 and phosphorus, it is also full of flavour and easily digestible. Select fillets with a fresh, bright colour and supple flesh. Use in sashimi, sushi and salads. JFC’s MAGURO is stored in our temperature-controlled freezer, where it is kept at a constant –60°C.




Ebi - Frozen Shrimps, Black Tiger, Sushi-Ebi (or Sushi Topping Ebi)




Unagi Kabayaki - Grilled Eel with Sauce




Ikura - Salmon Roe




Soft Shell Crab
Soft shell crab is popular amongst Japanese restaurants in the United States. Deep-fry and roll it in for Spider Sushi Roll.




Surimi, Kanikama or Kani-Kamaboko - Imitation Crab Meat or Seafood Sticks
Kibun’s Kanikama "Kibun Special Sea Stix" uses well-selected white fish. This imitation crab meat is useful for California Sushi Roll, Seafood Salad, and so forth.





Seaweed

There are many other different types of seaweed apart from nori which are used in Japanese cooking, such as wakame, hijiki and konbu.

Wakame
Among seaweeds, wakame contains a comparatively high amount of calcium. It is also rich in vitamins B1, B2 and C, as well as iron and iodine, and is said to be effective as a remedy for constipation and to make hair shiny. Dried wakame must first be reconstituted in water. After that, dousing it with boiling water and then dipping it in cold water will enhance the colour and texture. It is used in salads, soups and simmered dishes. Instant wakame can be used straight from the package in soups and simmered dishes.


Konbu - Kelp
Kelp has the delicious taste characteristic of glutamic acid. The white powder on the surface of kelp contains a flavour component, so it should not be wiped off. Kelp is rich in potassium, calcium, iodine and carotene. It also contains amino acids that help lower blood pressure. Choose blackish kelp that is lustrous and well-dried. This seaweed is used to make dashi and also appears in nabe dishes and wrapped around fish, which are then simmered.




Hana-Katsuo or Kezuribushi – Dried Shaved Bonito Flakes
Bonito that has been boiled and then dried is shaved into fine strands or short, slightly thicker flakes. The strands are placed directly on top of salads or chilled tofu as an aromatic garnish, while the flakes are used to make dashi. Although other types of fish, such as tuna and mackerel, are sometimes used instead of bonito, the same Japanese name (katsuo) applies to all.


Grilled Aubergine with Kezuribushi