From the source, to your table.
Sashimi-grade Hawaii ahi and the best of the catch beyond it, cut to order and shipped cold to your door in two days. The same fish we supply to acclaimed restaurants across the country.
Cut by hand, the day it ships.
Every piece is portioned to order in Honolulu and packed cold, never pulled from a shelf. The way a serious kitchen expects its fish.
This week's catch
The same fish we supply to the country's best kitchens.
Every morning before the city wakes, we are on the floor of the only fresh tuna auction in the United States, hand-selecting the best of the day. We are its largest buyer, and our fish reaches acclaimed restaurants nationwide, including Michelin-starred kitchens. What the chefs get, you get.
Fresh fish, handled the way it should be
You are paying for fish at its peak. We cut it the day it ships and move it cold and fast, so it reaches your table at the quality a serious restaurant would serve. Frozen selections are flash-frozen at their best and shipped with the same care.
Pick your fish
Order by species and grade from what crossed the Honolulu auction floor this week. What the country's best chefs buy, you buy.
Cut to order, packed cold
We portion your fish the day it leaves us and pack it with gel ice in an insulated box built to hold temperature across the ocean.
At your door, ready to cut
It arrives cold and ready to slice. Frozen selections arrive frozen, ready for the freezer or a slow thaw in the fridge.
Every piece, cut by hand
We portion your fish the day it ships, graded and sliced the way the best kitchens expect. Never from a shelf.
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Caught well, handled right
We choose our fish responsibly and handle every piece with care, so Hawaii's waters keep giving for generations to come.