There is Swordfish Belly and then there is Premium Swordfish Belly (Seafrozen at -60 deg Celsius Superfrozen). Only the best specimens from the catch are selected for this process. The word 'superfrozen' probably doesn't sound very appetising but the fact is that all good Sashimi-Grade Pelagic Fish (Tuna, Swordfish, etc) are seafrozen at sea (when freshly caught) at -35 deg C for more than 15 hours to kill off all possible parasites. This is partly what makes it edible raw and hence, sashimi grade





OosterBay imports the highest quality sashimi-grade Mekajiki available. What makes this Mekajiki special is the additional care taken to ensure you receive the freshest sashimi grade fish, hence it doesn't get any better than this. The high oil content and unique texture imparts a pinkish hue to the succulent slices of fish



Of course, Sashimi Grade is not just about being free of parasites. The fat content of the fish, quality of the fish itself, how soon it was frozen after being caught, how it was bled, stored, packed, all make a difference in the quality of sashimi-grade fish.

Highest Quality raw material -> Ultra freshness encapsulation with superfreezing techniques and handling -> Pure Sashimi Mekajiki -> Top grade delicious Mekajiki sashimi. This is why you might have heard the phrase 'fresher than fresh'. They're talking about this (fresh usually takes 48 hours to reach you from the time they are caught and put on ice. How primitive.)