Frozen Bluefin Tuna Loin / Otoro (sashimi grade)

Hon-maguro (本マグロ) / farmed bluefin · Japan (wild Pacific & farmed bluefin, e.g. Kindai/Kyushu farms)
Meat & Seafood Tuna Frozen Growing export

Top-grade maguro — bluefin loins and the prized otoro/chutoro fatty belly — for sushi/omakase. Japan is the world's biggest tuna consumer and a high-grade exporter; domestic bluefin aquaculture has contracted (Kyokuyo exited 2024, Nissui withdrew, Maruha Nichiro cut output). Ultra-low-temperature (-60C) handling preserves color and sashimi quality.

The supplierWild Pacific bluefin via Toyosu intermediaries and major seafood firms (Maruha Nichiro, Mitsubishi/Toyo Reizo); farmed bluefin via aquaculture operators (e.g. Kindai/Kinki University-origin, Kyushu/Shikoku farms). Ultra-low-temp (-60°C) supply chain expertise.
Why it sells abroadSashimi-grade hon-maguro otoro with full marbling, preserved by ultra-low-temp chain — the apex sushi/sashimi product.

Buyer's brief ✓ SOURCES VERIFIED

CertificationsUltra-low-temperature -60°C cold chain for sashimi bluefin (confirmed) operated by majors such as Toyo Reizo / Maruha Nichiro (Maruha Nichiro acquired Toyo Reizo group bluefin farming). CITES/ICCAT/WCPFC catch documentation and quota compliance apply to wild bluefin (confirmed regulatory regime). HACCP / FSSC 22000 / EU-approved establishment: typical at majors but not publicly verified per-plant. ASC for farmed bluefin: not publicly verified.
Pack formatsLoins/saku blocks and otoro/chutoro/akami portions, individually vac-pac; blocks boxed ~5-15kg/carton, ultra-low-temp.
Shelf lifeUltra-low-temp frozen: ~12-24 months at -50 to -60°C (sashimi color/quality preserved; confirmed -60°C chain used by majors).
StorageUltra-low-temp frozen -50 to -60°C.
Minimum orderTypical: by block/carton up to FCL; ultra-low-temp reefer required.
Lead timeTypical: 2-4 weeks incl. seafood health certificate + catch documentation (ICCAT/WCPFC for wild).
CapacityTypical: wild constrained by quota; farmed bluefin scaling and more predictable.
Container loadTypical: ultra-low-temp (-60°C) reefer 20ft/40ft, or specialized airfreight for top sashimi grade; tonnage lower per container due to handling.
PricingEstimate: top-tier — Typical otoro $60-150+/kg FOB; akami/chutoro lower; auction premiums far higher.
OEM / private labelPrivate-label/portioning (saku/sashimi-cut) available.
Wholesale & MOQ-60C ultra-low-temp reefer or air for sashimi grade; loins/saku blocks for foodservice; quota/CDS paperwork is the gating step.
Key exporters & distributorsMaruha Nichiro, Nissui, Kyokuyo, Toyosu-market exporters
Export regulationEU/US: DG SANTE TRACES-listed establishment/vessel + health certificate. Mercury/methylmercury limits on large predatory tuna; histamine controls. ICCAT/WCPFC bluefin QUOTAS + catch documentation (BCD) for legal, anti-IUU trade.
Market demandPremium sushi HORECA in US, Hong Kong, Singapore, Taiwan, Thailand, EU.
How to source itMaruha Nichiro / Toyo Reizo / Toyosu intermediaries; bluefin aquaculture operators; JETRO; Seafood Expo, FOODEX JAPAN.
Verified sourceshttps://www.seafoodsource.com/news/premium/aquaculture/maruha-nichiro-buys-toyo-reizo-bluefin-tuna-farm; https://www.toyoreizo.com/english/product/index.html
MakerMaruha Nichiro / Toyosu intermediaries / aquaculture operators
OriginJapan (wild Pacific & farmed bluefin, e.g. Kindai/Kyushu farms)
CategoryMeat & Seafood / Tuna
Available inUS, HK, SG +3 more
HandlingFrozen
Price tierPremium
ChannelFoodservice
Export readinessGrowing export
HS code0303 / 0304
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.