Stocking upBusiness Contents / Yamabishi Quality

The raw tuna which appears in the market is 80% natural. Tuna is different from farmed fish. Farmed fish have a specific characteristic due to water quality, feed, bait and raising conditions. On the other hand natural tuna fishing grounds exist all around the world. There are many areas in which tuna is caught and many transport methods. Their quality depends on the equipment and technique of the crew on board and the vessel in use. Yamabishi Fisheries has considerable experience in stocking tuna swimming around the world.

Knowledge combined with experience of the fishing boat industry and network

  • Knowledge combined with experience of the fishing boat industry and network
  • The origin of Yamabishi Fisheries was Murayama Fisheries which began the Fishing by boats industry in the Edo period. Tuna vessels date back to the Meiji period(1868-1912). We at Yamabishi can understand the circumstances of the worlds’ oceans instantly on account of our knowledge and intuition, based on our long history of associated work with producers. We can ascertain excellent producers from considerable tuna fishing areas and collaborate with them. Then we try to meet the specific requirements of the customers.

Skilled connoisseur

  • Skilled connoisseur
  • At Yamabishi Fisheries tuna is divided into 5 classes based on freshness. In addition we divide tuna into 6 classes based on fat condition, a total of 30 classes. This is provided by 35 years of experience. Our eyes ascertain the tuna grade instantly, by looking at a cross section of the cut tail. Finely selected tuna is used for sashimi, sushi, tartar and cooked fish, each of the tuna parts is used accordingly.

Expertise Judgement

  • Expertise Judgement
  • I have come a long way in the last 35 years when it comes to judging tuna at Yamabishi Fisheries. Tuna even when obtained from the same ocean area, and same vessel there is still a difference in the Tuna quality, freshness degree and the richness of the fish. Naturally the vessels’ equipment, crews’ skill and Tuna quality are greatly related. This can be ascertained by the kind of tuna, the part being used, and the kind of products being made, so the real pleasure of this work is it can be imagined in advance. What this means in Tuna selection is it can be judged approximately by good or bad oiliness and freshness, and by looking at the tuna when it’s lifted and suspended by crane from the vessels storage. Having done this for a long time from up close our method is viewing the cross section of the cut tail. Afterwards I confirm the richness of the fish by slicing off a bit of the skin with a knife. By looking at the procured tuna I can judge the kind of vessel. Nevertheless before dissection there is no perfect selection. Even a small misreading relates to a big loss which causes pressure. Even now it’s a challenge every time when planning a crucial contest.

Consulting at Tuna producing area

  • Consulting at Tuna producing area
  • Tuna is a migratory fish swimming all around the world’s oceans. Therefore production area is worldwide. Yamabishi Fisheries are extremely attentive when it comes to energy-saving production in developing countries due to rising prices of crude oil. We select fishing areas in which tuna is constantly caught and find a production area of good quality tuna. For example, our main product (one frozen series), from the time of unloading till the time of manufacturing, we managed to reduce the time until the fish is actually processed. We are on the premises at the time of selection of the raw materials and often advise the factory regarding equipment and technique. Therefore we can manufacture highest quality products and ensure delivery. More importantly is the thorough emphasis on quality control after an ocean catch, so that the tuna reaches the customer with the same freshness. We try and support the development at the actual fishing place to preserve fishing resources.

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