Materia primaIngredientes alimentarios

Sanma (Pacific Saury)

秋刀魚 (秋刀魚)

Por qué hacer sourcing en Japón

Hokkaido Nemuro and Iwate Ofunato anchor the Japanese sanma cuisine and processing supply chain; iconic autumn-cuisine ingredient.

Spec clave

DHA 1,500-2,200 mg/100g; EPA 1,200-1,800 mg/100g; protein 19-22%; lipid 10-25% (autumn peak).

Producto final típico

Fresh-frozen retail export, canned sanma kabayaki retail, omega-3 functional supplements.

At a glance

Proveedores listados
2 proveedores
MOQ típico
100 kg fresh-frozen; 10–50 kg processed
Plazo típico
4–8 weeks (in season)
Regiones de origen
Hokkaido (Nemuro), Iwate (Ofunato), Miyagi (Onagawa)
Categoría
Ingredientes alimentarios
Temporada de cosecha
August – November (peak September – October)
Estado regulatorio en Japón
Food product; mercury monitoring; phytosanitary
Nombre japonés
秋刀魚
Romaji
秋刀魚

Sobre este ingrediente

Pacific saury (Cololabis saira) — Japan's autumn-cuisine icon. Hokkaido (Nemuro), Iwate (Ofunato), and Miyagi (Onagawa) are the principal commercial harvest ports. Catches have declined dramatically since 2015 due to changing sea temperatures; supply has shifted toward Taiwan / Russia imports. Used grilled (shio-yaki sanma is autumn-classic), in canned form for export retail, and as a feedstock for fish-oil DHA / EPA extraction. Distinct from existing seafood entries.

Estado regulatorio

JapónFood product; mercury monitoring; phytosanitary
Unión EuropeaFood import; fish-allergen labelling
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling
ChinaGACC food facility registration

Proveedores japoneses

Consultar sobre Sanma (Pacific Saury)