Frozen Sujiko (Salted Salmon-Trout Roe in Membrane)
Sujiko (筋子) — Japanese roe processors · Japan-processed (membrane-intact salmon/trout roe; raw input partly North Pacific)
Meat & SeafoodRoeFrozenGrowing export
Salt- or soy-cured salmon/sea-trout roe left in its membrane sac (distinct from loose ikura), a traditional Japanese roe delicacy processed in Japan and exported to Japanese-grocery channels.
The supplierHokkaido/Tohoku roe houses cure salmon/trout egg sacs in salt or soy; product is membrane-intact (sujiko) versus loose ikura.
Why it sells abroadMembrane-intact cured roe distinct from loose ikura
Buyer's brief ✓ SOURCES VERIFIED
CertificationsGeneric processed-category (salt/shoyu-cured salmon-trout roe in membrane) without a single named producer — HACCP / approved-establishment / cold-chain: cannot be verified to a specific entity; depends on the individual Hokkaido/Tohoku processor. Halal/Kosher/Organic: not held.
Pack formatsFrozen blocks/trays, vacuum packs
Shelf lifeFrozen 6-12 months (typical)
StorageFrozen -18C or colder
Minimum orderTypical: case minimums
Lead timeTypical: 2-4 weeks (seasonal pack)
CapacityTypical: seasonal mid-volume
Container loadReefer 20ft frozen
PricingTypical: $25-60/kg depending on grade
OEM / private labelYes (category-typical; not verified to a named producer)
OriginJapan-processed (membrane-intact salmon/trout roe; raw input partly North Pacific)
CategoryMeat & Seafood / Roe
Available inUnited States, Hong Kong, Singapore, Taiwan
HandlingFrozen
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code0305.20 (salmon roe, salted)
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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.
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