Matière premièreIngrédients alimentaires

Sanma (Pacific Saury)

秋刀魚 (秋刀魚)

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Pourquoi sourcer au Japon

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

Spec clé

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

Produit fini typique

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

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
100 kg fresh-frozen; 10–50 kg processed
Délai typique
4–8 weeks (in season)
Régions d'origine
Hokkaido (Nemuro), Iwate (Ofunato), Miyagi (Onagawa)
Catégorie
Ingrédients alimentaires
Saison de récolte
August – November (peak September – October)
Statut réglementaire au Japon
Food product; mercury monitoring; phytosanitary
Nom japonais
秋刀魚
Romaji
秋刀魚

À propos de cet ingrédient

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.

Statut réglementaire

JaponFood product; mercury monitoring; phytosanitary
Union européenneFood import; fish-allergen labelling
États-UnisGRAS; FDA Prior Notice; fish-allergen labelling
ChineGACC food facility registration

Fournisseurs japonais

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