Hamachi, Sea Bream, Kampachi, etc. Being so close to the waters, the raw materials are as fresh as they can get.  The processing team is mainly comprised of locals who have grown up as fish experts. Additionally, the facility has an in-house Quality Control team on site, ensuring that HACCP plans are followed, and regular Microbiology Testing is conducted to warrant the best quality to be delivered to your plate. State-of-the-art technology is also incorporated to streamline