Greenland halibut engawa slices
4.5g / 5g / 6g / 8g / 10g
Engawa sliced for sushi, evened out to the weight you specify.
Products
Products
From engawa, a conveyor-sushi staple, to toppings and prepared foods
Specifications, size, texture and processing can all be adjusted to your business and requirements.
Flagship
Engawa · Flounder series
Engawa Encyclopedia →
Engawa & flounder series
We make a range of flounder products centered on Greenland halibut engawa and Kamchatka flounder engawa. Engawa, the rich fin muscle of the flatfish, is one of the most popular toppings at conveyor-belt sushi, and our skilled staff cut every piece by hand with a knife for a quality machines cannot match.
Greenland halibut engawaThick-cut with deep umami; our flagship
Kamchatka flounder engawaWell-marbled, ideal for sushi and sashimi
Hand-cutEach piece cut by a skilled hand
Custom specsSize, spec, deboning and skinning
Greenland halibut products
Greenland halibutOur flagship Greenland halibut, in three forms: engawa slices, slices and portions. Photos show products processed at our plants.
Greenland halibut slices
6g / 8g / 10g
Greenland halibut fillet sliced for sushi.
Greenland halibut portions
Sizes on request
Portions for grilling and simmering. Fillets, steaks and other cuts on request.
Scallops
Sashimi-grade adductors plus sliced and seared products. Quick-frozen at peak freshness and finished by hand to your specifications.
Sashimi-gradeSlicedSeared
Tasmanian sea urchin
Purple and bafun (short-spined) urchin, gathered one by one by free divers to protect quality. Their rich flavor and color are highly rated by buyers for high-end Japanese restaurants and sushi.
Purple urchinBafun urchin
Tuna
From raw material to semi-finished loins and slices, under consistent quality control. We handle a wide range of specs and cuts for food service and retail.
RawLoinsSlices
Why Tasmania
Tasmanian uni →
Sea urchin raised by Tasmanian waters
40° southCold, clear waterGrown in the cold waters of the Roaring Forties.
Dive fisheryPicked by handNo nets: divers pick each urchin, which protects the roe.
2 speciesMost of the yearLongspined Dec–Jun; shortspined late Sep–Dec.
95%+Protecting kelpOf giant kelp lost. Harvesting surplus urchins helps protect what remains.
Frozen seafood catalog
Product catalog
| No. | Product | Origin | Spec |
|---|---|---|---|
| 01 | Atlantic salmon fillet (Trim C) | N. Europe, Chile | 1,600–2,200g |
| 02 | Atlantic salmon steak | N. Europe, Chile | Ø7 cm+, 1.5–2.0 cm thick, 150 g+ |
| 03 | Atlantic salmon portion | N. Europe, Chile | 100–200g |
| 04 | Atlantic salmon belly | N. Europe, Chile | 1–3cm / 3–5cm |
| 05 | Coho salmon fillet, skin on | Chile | 1,000–1,700g |
| 06 | Coho salmon portion (kirimi cut) | Chile | 70–90g / 90–110g / 110–130g |
| 07 | Halibut fillet, skin on | Greenland, Canada, Norway | 200–400g 〜 1,000g+ |
| 08 | Halibut portion | Greenland, Canada, Norway | 80–100g |
| No. | Product | Origin | Spec |
|---|---|---|---|
| 01 | Atlantic mackerel fillet | Norway, Iceland | 40P–80P |
| 02 | Atlantic mackerel fillet, boneless | Norway, Iceland | 100–200 g, all sizes |
| 03 | Atlantic mackerel butterfly cut | Norway, Iceland | 250–350g / 350–450g |
| 04 | Black cod fillet, skin on | USA | 350–900g |
| 05 | Black cod steak | USA | Ø7 cm+, 1.5–2.2 cm thick, 150 g+ |
| 06 | Redfish fillet | Norway | 90–150 g, all sizes |
| 07 | Capelin, female (with roe) | Norway | 120 g or 170 g per tray |
| 08 | Capelin, male | Norway | 500 g per bag |
Other specs and species are available on request.
Sushi toppings (sliced)
6g / 8g / 10g- Salmon (N. Europe, Chile)
- Seared salmon belly
- Coho salmon
- Halibut and halibut engawa
- Vinegar-cured mackerel
- Black cod and redfish
Seasoned & cooked
20–60 g per piece- Teriyaki: salmon, halibut, black cod, mackerel
- Saikyo miso-grilled: salmon, halibut, black cod, mackerel
Salmon value-added
240 g and 1 kg bags, etc.- Salmon mince
- Salmon boiled and steamed dumplings
- Breaded salmon cakes
- Salmon pouches (square, round)
- Salmon balls
We take OEM and custom-spec orders.
Talk to us
Seafood guideSeafood guideWhat engawa is, plus origins, flavor and best uses for the 12 species we handle.→
Engawa EncyclopediaEngawa EncyclopediaOnly four strips per fish. Everything about engawa, and why you'll want some after reading.→
Uni EncyclopediaThe Uni EncyclopediaWhy uni tastes so good, and why the world loves it.→