Grenadier live in a clean environment at depths of 1 200 - 2 500 meters and unlike most fish does not have parasites!

Grenadier’s biological quality and quantity of amino acids is significantly superior to any other type of fish.

Our Japanese built longline vessels are equipped with tuna-grade quick freezing refrigeration. Freezing cycles of up to minus 18 degrees Celsius takes 2 - 2.5 hours, which ensures excellent quality product. Cargo hold temperaturesare maintained at minus 60 degrees Celsius.

Given these two factors of freezing and storage of products, as well high levels of hygiene and sanitary conditions on the ships, our products are suitable for production of traditional Japanese dishes similar to sushi and sashimi.

There are several variations on a traditional dish of the northern nations of Europe and Russia called Stroganina (Siberian sashimi).

Stroganina is prepared as follows. Frozen fish is cut into thin slices. The slices are dipped in sauces or seasonings traditional for that culture.  In Russia, for example, the sauce is simply diluted vinegar with salt and pepper added to taste.  The taste of this dish is unsurpassed. You really do need to try it to fully appreciate the experience. Even people who feel aversion towards raw fish consumption find this dish delightful. A major bonus is that when consuming it raw a person retains all the useful nutrients which are usually eliminated when fish is cooked.

Consumption of grenadier in raw state is made possible by the absolute purity of the fish from nematodes and the high standards of sanitary conditions established on our vessels.

You're all professionals and know perfectly well how expensive sashimi is. We can supply raw material for production of sashimi equal to that of tuna, but we need enthusiasts who would be able to promote this product as a raw material for production of sushi, sashimi, and stroganina. The task is somewhat unusual and a difficult barrier to break due to the existing tradition of using tuna. But it is very interesting and promising given the decreasing supply of such raw materials for the sushi and sashimi market.