JAPANESE

Buri (Adult yellowtail)

Buri (Adult yellowtail)

One-of-a-kind buri fostered by the current of the Bungo Channel

Features of the production area

Features of the production area

Features of the production area

The Kamae area in Saiki City, located at the southernmost tip of Oita Prefecture that has a long ria shoreline, is one of the greatest bases of catching mojako (juvenile fish) in Japan, and producers catch them by themselves to secure healthy and high-quality juvenile fish. The fish farm is maintained at 15 to 27 degrees C, which is said to be the appropriate water temperature in farm raising due to the rich Black Current flowing in the Bungo Channel area. The outer sea, exceeding 50 meters in depth, has a rich amount of dissolved oxygen, is excellent in tidal shift, and is said to have almost no red tide occurrence. This enables the stable production amount and year-round shipment of the high-quality yellowtail.

Fostering method (specific features)

Fostering method (specific features)

Fostering method (specific features)

Fostering method (specific features)

Fostering method (specific features)

We have grouped producers excellent in farm-raising techniques, and dedicated staff members of us for each producer provide them with appropriate guidance on feeding of soft EPs and compound feeds that are created with our own standard recipes to maintain good fish quality. The greatest strength of this method is that we can homogenize our products at a high quality and high standards.

Features of Seapro’s brand fish, Bungo Buri

シープロブランド魚:豊後ぶり(商品)特徴

シープロブランド魚:豊後ぶり(商品)特徴

By harvesting the fish at an average weight of 5kg throughout the year, we aim at moderate fat content and fresh-crunchy texture, as well as meat quality in which bloody-colored parts hardly discolor, and realize rich-tasting and delicious fish.

Buri generally is rich in such contents as EPA, DHA, taurine, vitamin B1/B2/E, kalium and palmitoleic acid, which are necessary for enhancing your health.

Recommended usages

Recommended usages

Recommended usages

Currently, the fish is used by customers in the food-service industry such as mass retailers, Japanese-style pubs, sushi-go-round restaurants, etc. throughout Japan not only for raw foods such as sashimi (sliced raw fish), shabushabu (hot pot using thinly-sliced meat) and salad but also for various other purposes including fillet, grilled fish and boiled fish.
One usage we recommend is Atsumeshi, a local food of this area. In this recipe, you rinse fresh buri and cut it into bite-size slices, pour source made with soy sauce, rice wine, sugar and sesames onto them, and put them on rice in a large rice bowl. You eat it while wildly mixing the fish and rice. In accordance with the various needs of customers nationwide, we deliver respective products with the most appropriate quality and processing method.

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