A restaurant-grade product,
held to a restaurant-grade standard.
Buyers keep working with East Sea Eel for one reason: the case they order today eats the same as the one they ordered last quarter. Here's how we hold that line.
Source-controlled
We work with a small set of long-partnered processors. Every lot is filleted, glazed, and IQF-frozen at source under HACCP-controlled programs.
Cold chain, unbroken
Sea-freight in reefer containers at -18°C, direct into our New York cold storage held at -10°F. No thaw-refreeze, no ambient exposure.
Spec, every case
Every case ships with the same fillet weight tolerance, glaze ratio, and butterfly cut. Your sushi bar gets the same product this week and next quarter.
US-domestic stock
You're not waiting on a container. Cases go out weekly by refrigerated LTL and full-truck to distributors in 48 states.
Compliance & documentation
Full documentation packet — HACCP plan, processor certifications, cold-chain logs, and lot traceability — is available to qualified buyers on request.
- HACCP
- Hazard Analysis Critical Control Point plan on file for every processor.
- FDA Registered
- US FDA food facility registration — full compliance with FSMA.
- Cold-chain audit
- Continuous temperature logging with monthly compliance review.
- Lot traceability
- Full case-level traceability from source pond to receiving dock.