Fresh
Sea urchin
Also Kina, uni
The roe inside the shell. Creamy, briny and prized in Japanese kitchens.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Sashimi, Nigiri, Pasta, Butter
Availability on request
Our seafood
Specialty seafood
Unique and specialty seafood items, including sea urchin, caviar and exotic fish varieties. We take pride in sustainably sourcing the finest yellowfin tuna, bluefin and marlin from the deep ocean.
Specialty seafood: the species
Add the ones you want to your enquiry and send them all at once.
- Fresh
Caviar
Sturgeon roe, kept chilled from the tin to the table.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Service, Garnish, Blinis
Availability on request - Fresh or frozen
Yellowfin tuna
Also Ahi
Sustainably sourced from deep ocean waters. Lean, mild and firm, with a bright red colour.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Sashimi, Seared steaks, Poke, Tataki
Availability on request - Fresh or frozen
Bluefin tuna
The richest tuna, with the fatty belly cuts sushi chefs ask for by name.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Sashimi, Nigiri, Otoro and chutoro
Availability on request - Fresh or frozen
Marlin
A big game fish with dense, meaty flesh that holds together on the grill.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Grilling, Smoking, Steaks
Availability on request - Fresh or frozen
Tuna collar
Also Panga, kama
The cut behind the gills and jaw. Rich, tender meat that's best grilled whole.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Grilling, Roasting, Yakitori style
Availability on request - Fresh or frozen
Exotic fish varieties
Species outside the usual New Zealand list. Ask us what's landing.
- Origin
- Various
- Range
- Specialty seafood
- Good for
- Ask us
Availability on request
The tuna line
Tuna is where Sakana Global started, and it's still the heart of what we do.
| Species | Taste | Best for |
|---|---|---|
| Yellowfin | Lean, mild, firm | Sashimi, seared steaks, poke |
| Bluefin | Rich, with fatty belly cuts | Nigiri, sashimi, otoro and chutoro |
| Marlin | Dense and meaty | Grilling, smoking, steaks |
| Tuna collar (panga) | Rich and tender | Grilled whole, see our collar guide |
Sea urchin, caviar and the unusual
- Sea urchin (kina or uni), for sashimi, nigiri and pasta
- Caviar, chilled from tin to table
- Exotic fish varieties outside the usual New Zealand list
Ask early
Specialty items move in small volumes and short windows. Tell us a week ahead where you can and we'll line it up.
Common questions
Send an enquiry
Tell us what you need and when. We reply with what's available, the price and the delivery date.
Related
International delicaciesPremium seafood imported by Sakana Global: Alaskan salmon, Japanese sushi-grade tuna and Canadian lobster, delivered from Christchurch across New Zealand.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
SourcingHow Sakana Global sources seafood: long partnerships with trusted suppliers in New Zealand and overseas, chosen for taste, quality and sustainability.Read more