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FAQ

Yes, you can do so on the special instructions part of the order form. Shipping arrival requests will always be dealt with and you will be contacted. We will try to fill any product requests, but we do not guarantee them. If you must have it done a certain way, then contact us before ordering.
No, unfortunately in order for us to be compliant with the Payment Card Industry Data Security Standard (PCI DSS). This security measure is in place to protect our customers.
Yes, we do ship on Fridays for Saturday delivery via FedEx if that service is available in your Zip Code. If your Zip Code does have Saturday service, it is automatically considered Priority Overnight and the cost is $15.00 within California and $25.00 outside of California. Saturday service to Hawaii & Alaska cost $35.00.
Unfortunately, we do not except orders that are less than the $50.00 minimum. In order to keep our low shipping rates, we have subsidized the shipping cost into our product pricing.
A good rule of thumb is that you should order no more than a half a pound of seafood per person.
Yes, this can be arranged. You should call us at (619) 704-3640 (7:00 AM to 2:00 PM Monday through Friday Pacific Time) and ask to talk to a Wholesale Sales Person to work out the details.
Fresh seafood can be kept in the refrigerator for three days. It is recommended that you cover it with a bag of ice and keep it in the coldest part of the refrigerator. It can last up to three weeks in a freezer if tightly sealed in a plastic bag or saran wrap. If you do not plan on eating it all in three days, the best thing to do would be to eat as much as you can the first two night, then properly freeze the rest. To defrost it properly, you should let it thaw in the fridge for 12 to 24 hours or if in a hurry, in cold water.
Fresh sushi quality seafood can be kept in the refrigerator for two days. It must be covered with a bag of ice and kept in the coldest part of the refrigerator. It can last up to a week in a freezer if tightly sealed in a plastic bag or saran wrap. If you do not plan on eating it all in two days, the best thing to do would be to eat as much as you can the first night, then properly freeze the rest. To defrost it properly, you should let it thaw in the fridge for 12 to 24 hours.
Frozen seafood can be kept in the freezer for a month in a household freezer. To defrost, separate the desired amount, and let it thaw in the refrigerator for 12 to 24 hours, if in a hurry you can also thaw it in cold water.
Frozen seafood can be kept in the freezer for a month in a household freezer. To defrost, separate the desired amount, and let it thaw in the refrigerator for 12 to 24 hours, if in a hurry you can also thaw it in cold water.
California Fresh Uni can be kept for 7-10 days in the refrigerator. Chilean Uni is only good for approximately 4-6 days. It is important to wrap with saran wrap so it doesn't dry out. You can freeze the Uni for a few weeks. When Frozen Uni is defrosted, it will lose its firmness and be more like Vana that is used in sauces or other dishes.
Sushi/sashimi grade seafood means that it is extremely high quality, fresh, and suitable for eating raw. These products have been sold wholesale to sushi bars across the country for several years, and now are available directly to the public for excellent prices. Our sashimi grade fish are properly taken care of when caught (blood drained, placed on ice) and are only a couple days old when shipped to you, which is why they are safe to eat raw. Fish from most supermarkets are up to weeks old, and not always properly taken care of, which is why they are not usually safe to eat raw. It is important to remember that it will only be safe to eat raw for up to 2 days if properly stored. For safety reasons raw seafood is not recommended for people with poor immune systems. Also, all freshwater fish, which includes our salmon,must be frozen (we freeze it for you) to kill possible parasites (parasites in salt water fish are rare and obvious).
Frozen seafood is actually much more commonly used in sushi bars because of the logistics and cost of supplying very fresh seafood to restaurants. Fresh sushi is normally difficult to obtain but is considered higher quality. A lot of our sashimi grade fish is fresh, because we have a direct source and cut out the middle man. Properly frozen seafood is also completely safe even for raw consumption. We keep our frozen seafood in -10 degrees coolers until you order it. Buying frozen fish also has advantages; it tends to be cheaper, frozen portions can be adjusted to any size family and saved for a later time without worrying about losing flavor or freshness,and frozen fish is available every season.
Sushi, for the most part, refers to small bite-sized pieces of very fresh raw fish pressed onto vinegared rice. Sushi technically does not have to be seafood; many times it will include fresh vegetables and can be wrapped in seaweed skins. Sashimi, is the art of serving raw fish on its own. It is typically cut into different forms that is dipped into a mixture of soy sauce and wasabi (Japanese green horseradish).4
Please contact us about product requests because we do carry many products that are not available on this web site. We are always expanding our product line, and you can keep track of our new additions by opening a member account and signing up for our weekly specials and bi-monthly newsletter.
Yes, this can be arranged for very large orders (over $1,000). For large orders please call us at (619) 704-3639 (8:00 AM to 3:00 PM PST Monday through Friday) and ask to speak to an Internet Sales Person.