Eel meat is firm with a high fat content that absorbs smoke flavor well. Try smoked mackerel or bluefish for a more sustainable, and domestic, alternative.

We carry frozen sushi grade yellowfin tuna, known as saku tuna, which is commonly used as maguro in sushi bars. It is boneless, skinless, frozen vacuum packed yellowfin tuna that has been cold smoked (processed with filtered wood smoke) to keep its red color. Yellowfin has a mild flavor and meaty consistency, somewhat similar to swordfish. It is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin is best served raw as sashimi or seared and served rare.
22 pound cases.

Surf clams are the largest bi-valve in North America. Their foot (called the tongue in the U.S.) is used to make clam strips or used as sushi.

Surimi seafood is merely the pure protein of whitefish, like pollock or hake (whiting), which is mixed with other ingredients and flavoring to simulate various types of shellfish. Surimi should be pleasantly firm and flavored very much like the product it is mimicking.
All white chunks- packed in 2.5 lb units.