Guides and checklists
How to thaw, store, choose and cook seafood, with checklists you can tick off or print, and answers to the questions people ask us.
Thawing frozen seafoodHow to thaw frozen prawns, calamari and fish fillets safely: fridge timings, the cold water method, what never to do, and how to cook from frozen.Read more
Storing fresh fishHow to keep fresh fish, mussels and shellfish at their best: temperatures, ice, how long each keeps, and the signs that tell you fish is past it.Read more
NZ seafood seasonsA month by month guide to New Zealand seafood: when snapper, blue cod, mussels and tuna are at their best, and why availability changes through the year.Read more
Choosing sushi-grade tunaWhat sushi-grade tuna really means, how yellowfin and bluefin differ, what to ask your supplier, and how to handle tuna for raw service.Read more
Cooking tuna collarTuna collar, also called panga or kama, is the rich cut behind the gills. How to season, grill and serve it, and why chefs rate it above the loin.Read more
Seafood buying checklistA printable checklist for buying seafood: what to ask about origin, handling, temperature and paperwork before you order, and what to check when it arrives.Read more
FAQsAnswers to common questions about Sakana Global: what we sell, where it comes from, sustainability, how to order, how we keep quality and how to reach us.Read more
Send an enquiry
Tell us what you need and when. We reply with what's available, the price and the delivery date.