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OYSTER
Product Name
TSUDAU Product Code
Raw Material
Net Weight
Minimum Lot
Preservation Method
Production Area
Use
Expiry Date
Package
General Viable Bacteria Count
E.Coli.
NoroVirus (G1)
NoroVirus(G2)
Salmonella
Vibrio Vulnificus
Vibrio Cholera
Origin of Production
Types of Material
Allergen Information
Sashimi Grade Oysters, Frozen
(with Shells, Non-Retail)
11126-2010-00
Crassostrea Gigas
45g to 120g UP
5kg or 10kg / Case_Approx. 40-110pcs/Case
minus 18 degrees C or under
Hyogo, Japan. Murotsu Area
Raw or Sashimi when defrosted
18 monthrs. Indivisually Printed on boxes
Plastic Bag / Styrofoam Box, Frozen
-General Bacteria Count (1200pcs/g)
-Coliform Bacteria (N/D)
-Vibrio Arahaemolyticus
(Less than 3 MPN/g - Minimum)
18 or Under
N/D (RT-PCR)
N/D (RT-PCR)
N/D
N/D
N/D
Tsudau Suisan Co., Ltd - Hyogo, Japan.
Aquacultured in Murotsu bay
Fish
Non-Retail Product is Available
Packaging and the product codes may differ depending on your demands.
FROZEN OYSTER SAMPLE
DEFROSTED OYSTER SAMPLE
DEFROSTED OYSTER MEAT SAMPLE
WHITABAIT
Commercial 100g
Retail 100g
Product Name
TSUDAU Product Code
Raw Material
Net Weight
Minimum Lot
Preservation Method
Production Area
Use
Expiry Date
Package
General Viable Bacteria Count
Origin of Production
Allergen Information
Asadore Raw Whitebaits, Frozen (Retail)
31171-1100-00
Engraulis Japonicus
100g / Pack
4.8kg / Case (100g x 48packs)
minus 18 degrees C or under
Hyogo, Japan. Murotsu Area
Raw or Sashimi when defrosted
18 monthrs. Indivisually Printed.
Vacume Packed, Frozen
-General Bacteria Count (7800pcs/g)
-Coliform Bacteria (Not Detected)
-Vibrio arahaemolyticus
(Less than 3 - Minimum)
Tsudau Suisan Co., Ltd - Hyogo, Japan.
Caught by a method that may mix crabs/shrimps
Non-Retail Product is Available
Packaging and the product codes may differ depending on your demands.
SALMON
Product Name
TSUDAU Product Code
Raw Material
Net Weight
Minimum Lot
Preservation Method
Production Area
Use
Expiry Date
Package
General Viable Bacteria
E.Coli.
Staphylococcus Aureus
Vibrio Parahaemolyticus
Origin of Production
Types of Material
Allergen Information
Sashimi Salmon, Frozen (Semi-Dress)
41072-2000-00
Oncorhynchus Mykiss - Trout Salmon
2,000g to 3,000g UP (semi-dress)
5kg / Case (Approx. 2-3pcs)
minus 18 degrees C or under
Hyogo, Japan. Murotsu Area
Raw or Sashimi when defrosted
18 monthrs. Indivisually Printed on boxes
Vacume Packed / Styrofoam Box, Frozen
General Bacteria Count (830pcs/g)
N/D
N/D
N/D
Tsudau Suisan Co., Ltd - Hyogo, Japan.
Aquacultured in Murotsu bay
Fish
Non-Retail Product is Available
Packaging and the product codes may differ depending on your demands.
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