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A m b i d e x t e r i t y

SEA FARMING and FOOD PROCESS

oyster,salmon,tsudau
tsudau

FISHERY since 1920,  IN-HOUSE Food Process since 2005

OYSTER and SALMON, are aquacultured by TSUDAU in the "Seto-Inland Sea" of Japan.  Our pure ocean allow us to raise OYSTER and SALMON all in "Sashimi" grade, while WHITEBAIT, a familiar cuisine for the Japanese is also caught by TSUDAU in the ocean.

Once they are harvested, TSUDAU freeze process the seafood using our own FSMS facilities.

 

We are ambidextrous becuase we do both "sea-farming" and "freeze processing" of the above all by one, all in-house.  By combining two or more successful stories from different business models, the acheivement is the amazing quality of fzoen seafood like no other.

How we Export

Vanned and picked up in Himeji City, and shipped out from the "Kobe Port" Japan in a RF20ft or RF40ft container, is a form of export business we are used to, when exporting frozen seafood.  We outsource export labor, custom's clearance, food safety inspection, and local sales-support to a exporting company.

  That said, depending on the business models we may agree with, above is not the only model:  We are flexible.  We are flexible to new ideas and models so that your customers benefit from having access to the best oyster, salmon and whitebaits from Japan.

ウェディング会場

What is so SPECIAL?

1.  Aquaculture and Fishery 

     TSUDAU do not rely the quality and the volume of the products to other processing companies.

2. Quality Selection

     As an fishery specialist, there is no doubt that what we think is good, is good.

3. Purification

     Cleaning and purification process is all under strick "Food Safety Management System" flow to ensure the safety of the products we deliver.

4. In-House Quick FREEZING

  TSUDAU own Quick Freezing Facilities, in-house.  Our freezing facility is located next to our own harbor, and also, it is important to note that we research, develop, and operate the freezers, closely with the facility manufacturers, to accomplish the better.

 

5. Volume of 10 million

     TSUDAU is capable of supplying over 10 million oysters,  to the world.  Our frozen food, in general, are good for 720 days from the date of process.  When they are defrosted, the oysters, salmon, and whitebaits are all "Sashimi Grade".  Juicy, milky, and fresh as they were harvested yesterday.

6. Approvals and Registratinos

     TSUDAU is responsible for any documents and proofs for your custom's clearance, including  ”General Viable Bacterial Counts”, "Noro-Virus Inspection", "Facility Registrations", and others upon your requests.    

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温かく美しい会場

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more about OYSTERS

"TSUDAU OYSTER", also know as "MUROTSU OYSTER"

SASHIMI GRADE

ONE YEAR OYSTERS

     Our period of aquaculturing the OYSTERS are from 8 months to 10 months.  We call them ONE YEAR OYSTERS.

     There are benefits of raising ONE YEAR OYSTERS.  While the meat inside are meaty and rich, the shells are thinner and lighter.   Young and fresh oysters also have little unpleasant bitterness compared to that of the 2 year, 3 year oysters.

     Being able to raise ONE YEAR OYSTERS require a clean ocean, rich in mineral and planctons for tasty oysters to grow quickly.  That said, we can not emphasize enough how important the process and technique of aquaculturing, selection, purification before freezing are.

      TSUDAU also do export chilled oysters air-freight, to places that allow us to do so, such as Dubai (UAE), the Middle Eastern countries.  The international logistics planning, HUB airports, Cold Chain Planning including the domestic transportation from the airport must be discussed carefully.

more about SALMON

"TSUDAU SALMON"

SASHIMI GRADE

FROZEN SALMON

     Fillet size of 800g up to 1,000g is the average sizes we are familiar with.  When frozen IQF and vacume packed, serving Sashimi Grade Salmon is as easy as simply defrosting it and cutting it onto a plate.

     The fat and tasty salmon we offer is raised in the clean natural ocean where we aquaculture we raise our oysters  in, and the salmon is fed with carefully selected baits so that the fish will not carry any chemical and/or biological risks when eating raw.

     "Trout Salmon: Steel Head" is the type of salmon we raise, and as a farmer, we can always expand our current test-production of 10,000 fish, upto 100,000 fish, depending on who we work with.

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more about WHITEBAITS

SASHIMI GRADE

FROZEN WHITEBAITS

Served mainly as sushi, apetizer, and as topping, WHITEBAITS are a common cuisine for the Japanese.  "Chirinem" maybe a familiar name for you, which refer to "boiled whitebaits".

Whitebaits are such a delicate seafood, and they must be treated and processed within an hour or two from the ocean to maintain the freshness.  It require any whitebait fisherman to start and finish the process within time, if they tried to serve Sashimi Grade Whitebaits.

Above is one of the reasons why "Sashimi Grade Whitebaits", a few decades ago, were called, "A Special Cuisine for Fisherman Only".

 

Countires and Approvals

JANAN

 

UEA, Dubai

SINGAPORE

Kingdom of SAUDI ARABIA

INDONESIA

TAIWAN

CHINA (now on hold)

 

Documents and Rights

FISHERY Rights

FOOD PROCESS FACTORY Approvals

SAFETY INSPECTION REPORT

      - Noro Virus Check

      - E.Coli Check

      - Aerobic Plate Coutt

 

      - Vibrio Parahaemolyticus

 

      - Coliform Group

 

      - and others if needed...

SEA AREA INSPECTION

 

Products

FROZEN, Diploid Oysters

 

FROZEN, Half-Shell DiploidOysters

FROZEN, Salmon

FROZEN, Whitebaits

Chilled, Triploid Oysters

Trim levels and packaging are negotiable depending on your needs.

Capacity,

Facilities and FSMS

OYSTERS

 -  1,000 tons (2024) or more upon request.

SALMON

 -  20,000  fillet, 800g to 1,000g (2024) or more upon requst.

WHITEBAITS

 -  20 tons (2024)

HACCP Managed Food Process Factory

 - Instant Freezers

 - Risk Analysis and Management Flow

 -  Internal  Audit Program

 -  Flow Diagrams, related certificates

 - SSOP and SOP management

 - BCP Risk Analysis

 - Critilal Control Point operation

etc

​デザイン

自然の美をそのままに

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NEW OFFER

SMOKED SALMON

Cold Smoked TSUDAU Salmon

1. Raise SALMON

Aquaculture salmon for 3 to 4 months in the clean ocean with rich baits.

2. Harvest and Select

Carefully watch the ocean so that the Salmon is over 3kg or larger.  Harvest when ready.

3. Salmon Fillet

Prepare the fish to go into a TSUDAU smoking factory.

4. Cold Smoked: "FESSMAN" Smoking Machine

Using the best smoking facility in the world, our selection is FESSMAN.  By taste, it is the best.   SAKURA CHIPS is used to cold smoke our salmon.  The smoke gently melts into the meat, leaving the rich sweetness of the natural fat of salmon.

5.  Slicing and Packing

Depending on the volume and the formula of your needs, we either supply the hotels and restaurant chefs in a fillet manners, or in a sliced package for the retail purposes for the stores.

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