Tobikko (flying fish roe) is a popular sushi roe used in many different types of sushi, especially rolls. 
The small crunchy eggs add an additional pop of color, texture and flavor. 
Tobikko is the more traditional roe for which masago is commonly used as a substitute. 
We sell a variety of high quality tobikko from Azuma Foods in the United States. 
Our red tobikko is available in 6g and 500g containers.
Ingredients: Flying Fish Roe (Indonesia/China, Wild), Herring Roe (Scotland, Wild), High Fructose Corn Syrup, Gluten Free Soy Sauce (water, soybeans, salt, alcohol), Salt, Monosodium Glutamate, FD&C Red #40.


obikko (flying fish roe) is a popular sushi roe used for many types of sushi, especially on top of rolls. 
The small, crunchy eggs add additional flavor and “pop” of texture. Tobikko is the more traditional roe for which masago is commonly used as a substitute. 
We sell a variety of high-quality tobikko from Azuma Foods. 
Our orange tobikko comes in 4.2oz and 500g containers.
Ingredients: Flying fish roe, High fructose corn syrup, soy sauce (soybean, water, wheat flour, salt), salt, monosodium glutamate, FD&C Yellow #6, PD&C Red #4


Frozen Sashimi Grade Orange Flying Fish Eggs (Tobikko) 


Masago is a popular type of roe that comes from the capelin fish (Mallotus villosus), which is a member of the salmon family. 
These small crunchy orange eggs are used in a variety of sushi rolls to add additional “pop” of texture and flavor. 
Masago is used commonly as a substitute for the more expensive and traditional tobikko (flying fish roe). 
We sell masago in 4.2 oz and 1kg containers. Our masago is harvested in Iceland and is a product of Azuma Foods USA.
Ingredients: Capelin roe, high fructose corn syrup, soy sauce (soybean, water, wheat, salt), salt, monosodium glutamate, FD&C Yellow #6
 


Shipping Info  

This Atlantic salmon is responsibly farmed by Marine Harvest in the clear, cold waters of British Columbia. 
A wonderful choice for your sashimi and sushi applications, it is high quality, PCB free and fatty. 
We purchase the fish fresh and then cut, vacuum pack and freeze one pound portions in house. 
The freezing process insures there are no parasites so the salmon sushi is safe to be eaten raw. 
Fillets are skin off.
 


Baja Seas Hiramasa (Seriola lalandi) provides a bright, buttery flavor with a rich, firm texture and desirable fat content. 
Lending itself to salt, heat-based spices and citrus, this sustainably farmed yellowtail from Baja is perfect for sushi, sashimi and crudo. 
It also works well when pan seared, turning white, tender and flaky. Fillets come skin off.

Established in 2012, Baja Seas is the first complete cycle yellowtail operation in the Americas. 
Located in Baja California Sur Mexico, its state-of-the-art aquaculture facility includes grow-out pens in Magdalena Bay, 
and a separate hatchery located south of Ensenada that is capable of producing 2 million fingerlings per year. 
Baja Seas' vision is to be a global leader in aquaculture through its use of innovation, technology, respect for the environment and social responsibility.

Baja Seas’ use of innovative management and technology ensures minimal environmental impact.

Recirculating aquaculture systems (RAS) reduce pollution and disease.
Low stocking density in open ocean pens.
Feed certifications include Best Aquaculture Practices and Global GAP.
Automated feeders and camera systems prevent overfeeding.
High tech net cleaning systems promote healthy fish.
Daily monitoring by divers maintains the structural integrity of ocean pens.
Harvest is done by ike jime, a humane Japanese technique that ensures sashimi quality.
 




Commonly known as hamachi in sushi bars, farmed Japanese yellowtail has a whiter color than wild yellowtail due to its higher fat content. 
These frozen, boneless and skinless loins are ideal for yellowtail sushi. They originate in Japan and are imported by Ocean Blue Products. 
The product is flash frozen with filtered wood smoke (CO treated), which is used as a preservative to guarantee the highest quality for all sushi and sashimi applications. 
Each piece is ~1.7 lbs and is skin off. 


In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations.

Ideal for making ahi sushi or for pan searing, this premium yellowfin saku is boneless and skinless with blood line removed. 
It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. 
It has also been treated with carbon monoxide (CO) for color and flavor retention.

This saku originates in Asia and is produced by Krimson, a brand known by chefs for consistent quality and exact portions. 
Frozen/vacuum packed pieces range from 10-12 oz. 


In the marketplace albacore (Thunnus alaunga) is commonly referred to as tuna, tombo, longfin tunny and canned white tuna. 
It is the only tuna species which may be marketed as "white meat tuna" in the United States. When prepared for sushi it is known as shiro maguro.

Albacore has a mild to medium flavor profile. 
Its meat is firm like other tunas, but less so than Ahi. 
It also has a higher fat content than Ahi, resulting in a richness of taste and melt-in-your mouth texture that makes albacore an excellent alternative to bluefin toro. 
Our albacore loins are skin off and weigh approx. 1.1 lbs.

Albacore are found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. 
The North Pacific albacore migrate to two regions of the Northeast Pacific. 
One area is off the northern part of Baja California, Mexico and the other is off the coast of Washington and Oregon. 
They are typically caught from May to November by hook and line. Unlike other tunas, our frozen Pacific albacore tuna loins have white meat and a milder flavor.

During albacore season local boats target small juvenile albacore. 
The young, football-shaped fish are very high in heart-healthy omega-3 fatty acids with very little mercury as compared to the older albacore and other tunas.

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Sushi has become very popular in America over the past ten years. 
Sushi bars and restaurants have been popping up all over the country featuring the freshest sushi grade fish and sashimi. 
Some of the most popular fish are tuna maguro sushi, yellowtail hamachi sushi, sushi grade salmon sake, and even sea urchin uni sushi. 
People are now able to buy sushi grade fish online and make sushi at home.

At Catalinaop.com customers can buy home sushi making kits online that can transform anyone into a master sushi chef. 
We also offer a wide range of the highest quality seafood. Product like swordfish, grouper, rockfish, snapper, halibut, and sea bass can be purchased online. 
With boats bringing fresh fish to our wholesale seafood market every day, we can guarantee the best seafood available online.