Salmon / Trout

Both salmon and trout belong to the salmon family and are commonly consumed in Japan, especially during the fall season.

Salmon is a fish that prefers cold waters, and autumn salmon is well-known in Japan. Salmon is high in protein and low in calories, and is rich in omega-3 fatty acids, which are good for your health. In addition, salmon’s bright orange flesh is visually appetizing as well as tasty. It can be enjoyed in a variety of ways, including as sushi material, grilled, meuniere, and soup.

Trout, on the other hand, is a freshwater and saltwater fish, most notably rainbow trout. Trout is characterized by its tender flesh and light flavor, and is not as fatty as salmon, making it refreshing. It is suitable for various cooking methods such as sashimi, sushi, grilled, and smoked. Trout are widely farmed, and a stable supply is available.

Both salmon and trout are deeply rooted in Japanese food culture, and there are different traditional cooking methods depending on the region. Salmon is often prepared in a simple way that brings out the best of the fish, while trout is used for its delicate flavor. Both fish are highly nutritious and loved around the world as healthy choices.

We procure our salmon from suppliers in Sanriku and Hokkaido, as well as autumn salmon and Pacific saury, which are essential to the Japanese diet.
We also handle Atlantic salmon and trout from Norway and Chile, two of the world’s leading salmon and trout farming nations.
We also handle Atlantic salmon and trout from Norway and Chile, which are among the world’s largest salmon farms.