Freshly caught, just as it is.
Miura Suisan’s ultra-chilled series is vacuum-packed without compromising the freshness of the fish, and then frozen in alcohol at -24℃. It freezes at a speed about 20 times faster than a normal freezer. In addition, the water inside the cells is frozen almost in its original form, so you can enjoy the same taste as if it was freshly caught. Furthermore, parasites and bacteria are killed by the freezing process, so it can be safely served raw.
Why not take this opportunity to purchase Miura Suisan’s ultra-chilled series as a gift or for your dinner table?
Miura Suisan's ultimate freezing technology allows you to enjoy the delicious flavor and texture of freshly caught seafood.
When frozen using a normal freezer, the ice crystals are larger than the cells, destroying the cells themselves, and after thawing, the delicious components flow out as drips, which unfortunately ruins the original flavor and texture of the seafood. However, if you use the ultimate freezing technology recommended by our company, you can freeze the seafood instantly without destroying the cells, so there is almost no drip, and you can enjoy the freshly caught flavor and texture of the seafood as it is.
The ultimate freezing method is “alcohol freezing”. When you put the product into alcohol cooled to -24℃, it starts freezing instantly, and if it is about 2 cm thick, it will be completely frozen in about 10 minutes. The freezing speed is 20 times faster than normal freezing. Moreover, since the ice crystals are very small, it freezes the product instantly without destroying the cells, so there is almost no drip, and you can instantly pack the freshly caught flavor as it is. Please enjoy the original best flavor of seafood with this ultimate freezing technology.
It is also possible to freeze seafood landed at Ito Port for commercial use. If you are a restaurant manager or related business, please feel free to contact us.
Miura Fisheries Online Shop
At Miura Suisan, we offer two services: an “online shopping” site for the general public and a “member-only online site” for business use by restaurant owners so that everyone can enjoy fresh seafood at home.
Extremely cold series lineup
| ■Product Overview The local gilthead snapper purchased at auction that day is wholesaled in three pieces on the same day. Each piece, head, and backbone are vacuum-packed and flash-frozen in alcohol. Miura Suisan's original recipe will also be included with the product. |
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| ■Ingredients 1 fish (approx. 1 kg) of golden-eyed snapper (from Izu) |
■Best before date 1 month from date of shipment |
The name “Hi-Modori Kinmedai” comes from the fact that it returns on the same day it is caught. The Izu Peninsula in Shizuoka Prefecture, especially Higashiizu, is known as one of the best fishing grounds in Japan where high-quality Kinmedai is caught.
The fatty, cherry-colored flesh is full of sweet and deep flavor. It is vacuum-packed without compromising its freshness and frozen in alcohol at -24℃. It freezes about 20 times faster than a normal freezer.
In addition, the water inside the cells can be frozen almost in its original form, so you can enjoy the same taste as if it was freshly caught. In addition, parasites and bacteria are killed by freezing, so it can be safely served raw.
Please enjoy the fresh local Kinmedai from Miura Suisan’s ultra-chilled series.
Recommended recipes using Gilthead Sea Bream
Other recipes are published in the
"original recipe book" included with the product.
| ■Product Overview Live spiny lobsters are killed using our method to remove the flavor and sweetness, then vacuum-packed and flash-frozen in alcohol. Miura Suisan's original recipe will also be included with the product. |
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| ■Ingredients 2 Japanese spiny lobsters (domestic) (approx. 200g x 2) |
■Best before date 1 month from date of shipment |
Ise lobsters from Izu are one of the top catches in the country.
The lobsters are frozen in a special way to accumulate their flavor, then flash-frozen in a special alcohol freezer to keep them fresh and alive.
We developed this method of freezing lobsters to condense the flavor, which we developed based on our many years of experience and success as a lobster specialty store, and then frozen in an alcohol freezer.
This alcohol freezer freezes lobsters 20 times faster than normal, so it does not destroy the cells.
As a result, after freezing, the lobsters retain their raw, bouncy texture that could not be reproduced with normal freezing methods, and the ultimate frozen lobsters are full of sweetness and flavor.
You can eat fresh lobsters anytime, anywhere, and because they are frozen, they are easier to prepare than live lobsters.
We hope that the fresh lobsters from Miura Suisan’s ultra-chilled series will brighten up your table for celebrations and anniversaries.
Recommended recipes using spiny lobster
Other recipes are published in the
"original recipe book" included with the product.
| ■Product Overview The fresh whitebait caught that day is vacuum packed and flash frozen in alcohol. The original Miura Fisheries recipe will also be included with the product. |
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| ■Ingredients Raw whitebait (from Izu) 200g x 5 |
■Best before date 1 month from date of shipment |
In recent years, raw whitebait has been landed in Ito Bay as a seasonal feature.
Freshness is paramount for raw whitebait, so they are stored on board the ship with ice as soon as they are landed. They are then hurried back to the port and auctioned.
The extremely fresh raw whitebait is immediately vacuum-packed and flash-frozen in alcohol at -24℃. With normal freezing, the cells are destroyed, the texture is lost, and the whitebait becomes watery, but with this flash-frozen method, the texture is preserved and you can enjoy freshly caught raw whitebait anytime, anywhere. Raw whitebait loses its freshness quickly, so you have to go to the site to eat it, but with this “ultra-chilled raw whitebait,” you can enjoy the seasonal taste at home anytime. It has a track record of being used in many hotels, inns, restaurants, and more.
Please enjoy the “ultra-chilled raw whitebait” that has been recognized by professionals.
| ■Product Overview The turban meat is sliced for sashimi for easy eating, cut turban meat stewed in a thin kelp broth, and liver paste are vacuum-packed and frozen in alcohol. Miura Suisan's original recipe will also be included with the product. |
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| ■Contents ・1 pack of turban shell slices for sashimi ・1 pack of boiled cut turban shell ・1 pack of liver paste 70g (For turban shell slices for sashimi and boiled turban shells, use the equivalent of 3 turban shells, each weighing about 500g each) |
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| ■Best before date 1 month from date of shipment |
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Ito City, Shizuoka Prefecture, is famous for its large catches of turban shells. We would like to introduce the especially precious Kama-turban shells.
They have long been called “Kama-turban shells” in the East Izu region because they are as big as a kettle, and are known as very precious turban shells. They have firm horns, a characteristic feature of turban shells. This is proof that they were raised in rough seas. Because they were raised in rough seas, the flesh has a firm texture and the delicious taste and aroma of the sea fills your mouth.
Moreover, because female divers dive to catch them, there are few large quantities, making them very precious. This time, we sliced them for sashimi, boiled them in a light kelp broth, and seasoned the liver to make a paste.
Recommended recipes using turban shells
Other recipes are published in the
"original recipe book" included with the product.
