TEL.0969-22-59450969-22-5945

It's possible to make good fish.

Secure and safe farm-raising yellowtail and distribution which are grown in Amakusa sea

Farming data

【Manufacturer】
Fukuyoshi Gyorui Co .,Ltd
【Address】
2-103 Kusuura machi Amakusa shi Kuamoto
【Farm address】
Proximity of Kusuura machi Amakusa shi
【Farm Manager】
Takahiro Hama
【Fish species・Age】
Yellowtail ・2 years old
【Waters】
Yatsushiro Sea
【Average fish weight】
5.3kg
【Processing Plant】
10-70 Kusuura machi Amakusa shi Kumamoto 863-0044

Commercial use

※The size of the fish shows an average.
The size of the fish varies strongly from the season, stockand preserve conditions.
Please ask us about every purchase.
Please feel free to contact us as we can be flexible for process ing of the fish,
packaging style and the number of boxes besides showing below .


Yellowtail (Buri)

Buri round

商品番号 BU-01
製品重量 3.0~6.0kg/ per fillet
3.0~6.0kg/ per fish

Buri semi-dress

商品番号 BU-02
製品重量 3.0~6.0kg/ per fillet
2.1~4.2kg/ per fish

Buri fillet with stomach bones and the meat around gills

商品番号 BU-04
製品重量 3.0~6.0kg/ per fillet
1.0~2.0kg/ per fish

Buriloin with skin on

商品番号 BU-05
製品重量 3.0~6.0kg/ per fillet
0.35~0.6kg/ per fish

Buliloin with skin off

商品番号 BU-06
製品重量 3.0~6.0kg/ per fillet
0.35~0.6kg/ per fish
Name of fish and region sushi-grade farm-raised yellowtail
(Buri/Hamachi) from Shiranui sea
Packaging style plastic bag, formed polystyrene box with refrigerant (for Round, Semi-dress, Dress).Vacuum packed with polyethylene bag, formed polystyrene box with refrigerant for fillets etc.)
Raw materials farm-raised yellowtail (Buri/Hamachi)
Name of additives and its usage no use
Consumable date within 3 days after processing
Storing shipping and storing below 4 degrees
Target and consuming method for commercial, eat raw or with cooking

Seabream

Madai round

商品番号 MD-01
製品重量 1.0~2.5kg/ per fish

Madai semi-dress with scales

商品番号 MD-02
製品重量 1.0~2.5kg/ per fillet
0.8~2.2kg/ per fish

Madai dress with scales and meat around gills ※can be prepared without meat around gills

商品番号 MD-03
製品重量 1.0~2.5kg/ per fillet
0.5~1.0kg/ per fish

Madai fillet with scales, stomach bones no meat around gills

商品番号 MD-05
製品重量 1.0~2.5kg/ per fillet
0.3~0.6kg/ per fish

Madai fillet with scale, no stomach bones, no meat around gills

商品番号 MD-06
製品重量 1.0~2.5kg/ per fillet
0.1~0.25kg/ per fish
Name of fish and region sushi-grade farm-raised red sea bream (Tai) from Shiranui sea
Packaging style plastic bag, formed polystyrene box with refrigerant (for Round, Semi-dress, Dress). Vacuum packed with polyethylene bag, formed polystyrene box with refrigerant (for fillets etc.)
Raw materials farm-raised red sea bream (Madai)
Name of additives and its usage no use
Consumable date within 3 days after processing
Storing shipping and storing below 4 degrees
Target and consuming method for commercial, eat raw or with cooking

Amberjack

Kampachi round

商品番号 KA-01
製品重量 3.0~4.5kg /per fish

Kampachi dress

商品番号 KA-03
製品重量 3.0~4.5kg/ per fillet
2.0~3.0kg/ per fish

Kampachi fillet with meat around gills, stomach bones

商品番号 KA-04
製品重量 3.0~4.5kg/ per fillet
1.0~1.5kg/ per fish

Kampachiloin with skin off

商品番号 KA-05
製品重量 3.0~4.5kg/ per fillet
0.35~0.5kg/ per fish
Name of fish and region sushi-grade farm-raised amberjack (Kampachi) from Shiranui sea
Packaging style plastic bag, formed polystyrene box with refrigerant (for Round, Semi-dress, Dress). Vacuum packed with polyethylene bag, formed polystyrene box with refrigerant (for fillets etc.)
Raw materials farm-raised amberjack (Kampachi)
Name of additives and its usage no use
Consumable date within 3 days after processing
Storing shipping and storing below 4 degrees
Target and consuming method for commercial, eat raw or with cooking

Horse mackerel

Shimaaji round

商品番号 SA-01
製品重量 1.0 ~ 2.0kg/per fish

Shimaaji semi-dress

商品番号 SA-02
製品重量 1.0~2.0kg/ per fillet
0.8~1.7kg/ per fish

Shimaaji fillet with meat around gills

商品番号 SA-04
製品重量 1.0~2.0kg/ per fillet
0.3~0.6kg/ per fish
Name of fish and region sushi-grade farm-raised horse mackerel (Shimaaji) from Shiranui sea
Packaging style plastic bag, formed polystyrene box with refrigerant (for Round, Semi-dress, Dress). Vacuum packed with polyethylene bag, formed polystyrene box with refrigerant (for fillets etc.)
Raw materials farm-raised horse mackerel (Shimaaji)
Name of additives and its usage no use
Consumable date within 3 days after processing
Storing shipping and storing below 4 degrees
Target and consuming method for commercial, eat raw or with cooking

Bluefin tuna

商品番号 KM-01
製品重量 20kg~/ per fish

クロマグロ1/4 (血合付・血合無)

商品番号 KM-02
製品重量 原魚重量:(約)
20kg~/1尾
製品重量:(約)
3.5kg~/1節

クロマグロ1/8もしくは1/12 (血合付・血合無 骨付・骨無)冷凍品

商品番号 KM-03
製品重量 20kg~/ per fillet
0.5kg~/ per block

クロマグロさく(大トロ・中トロ・赤身)冷凍品

商品番号 KM-04
製品重量 20kg~/ per fillet
0.15kg/ per block

Name of fish and region sushi-grade farm-raised red sea bream (Tai) from Shiranui sea
Packaging style plastic bag, formed polystyrene box with refrigerant (for Round, Semi-dress, Dress). Vacuum packed with polyethylene bag, formed polystyrene box with refrigerant (for fillets etc.)
Raw materials farm-raised red sea bream (Madai)
Name of additives and its usage no use
Consumable date within 3 days after processing
Storing shipping and storing below 4 degrees
Target and consuming method for commercial, eat raw or with cooking

Operation procedure

Introducing fish juveniles

【For yellowtail (Buri) and amberjack (Kampachi)】Introducing fish juveniles
Mojyako (fish juveniles) are seedlings ( juveniles) of yellowtail (Buri/Hamachi). The name originated fr om Jyako which can be found under algae which are floating in the ocean c urrent of the south of the East China Sea. The seedlings of yellowtail said to be born in the south of East Ch ina Sea instead of the artificial hatching program. We go to the East China Sea to collect these seedlings a round A pril and May in order to farm raise M ojyako then, to grow inside quiet bays in K yusyu.

【Horse mackerel (Shimaaji) and Sea bream (Tai)】 Unlike yellowtail, horse mackerel and sea bream juveniles are born in artificial hatching program by producers. They do not or iginate from natural resources.

Feeding

Feeding is to let the juveniles get used to nutritious food made by us from eating planktons in the sea. Just like baby food for us!

Selection by weight

By selecting the fish with the same weight at the time of juvenile stage, the fish growth will become uniform. The fish with sickness will be eliminated at this stage as well.

Net changing and cleaning

By selecting the fish with the same weight at the time of juvenile stage, the fish growth will become uniform. The fish with sickness will be eliminated at this stage as well.

Vaccination

Fish has no difference from human babies when it comes to vaccination. Fish will be born with some immunity however, when a certain period of time passes, the fish can be exposed to any sickness. The vaccination helps to prevent from sickness as well as excess use of antibiotic.

Disinfestation (disinfection)

The body of the yellowtail is covered by mucous membrane instead of scales. So parasites are easily found on the body and someother sickness due to the parasites. Disinfection can prevent t his. However, we won't use any chemicals. The fish are simply left to swim i n fresh water.These kinds of parasites will die off as soon as they are in fre sh water.

Nourishing

Nourishing is to feed the fish. However , this nourishing stage is to feed the fish according to preserv es and consideration of nutrition. The current, water temperature, fis h conditions are to be considered to ensure the fish will grow effectively and minimise the waste of food. Also , to avoid feeding the same food all the time that food will be changed regularly . The daily study is carried out to nourish the fish as naturall y as possible. Quality management of the fish are carried out from the origin of food t o analysing nutrition in the farming stage.

Medication

Although, the fish health is closely monitored, the fish might ge t sick just like each one of us catching a cold. If one fish bec omes sick this will prevail very quickly and it leads to death. The medication is the last resor t to prevent this from happening. Our focus is always on the pr eventative measures such as food and environment managements.

Spawning preparation ‒ Spawning ‒ Recovering

As fish is nature oriented seedlings, genetic modification or hyb rid can not be conducted. Therefore they lay eggs by instinct. Spawning preparation period will be around one year and a half after starting farming. The sacs of the eggs will only be the size of the top of the chopst icks. During the spawning period it will grow big, some of them will grow the size of a fist whic h is after one year and 10 months or so . Recovering takes time after spawning. The food the fish eats will stop going into the fish's stomach to help only eg gs grow larger before the spawning period. However , the food starts going into the fish's stomach after spawning period but the quality of the fish meat w ill be unstable while the size of the stomach gets back to norm al. We call it recovering period during this time. The fish freshness might be good but pu tting fats and discolouration of the meat occur rapidly . The fish put their energy (fattiness) into their eggs to nourish them. The fish after spaw ning period use up all their energy (fattiness) and begin to wa ste away.

Colouring【Seabream】

Sea bream get sunburn just like us even under the water. That's why we put light blocking nets over the preserves to a void direct sun and sunburn. Also ,food given is mixed with prawns or crabs to get the distinctive colour of red of sea bream.

Landing

This is to land fish from the pr eserves, ap ply ikijime th en s end off t o the processing p lant. Ikijime is to kill fish instantly by hooking up a hand hook into the fish head. It is cruel but this is the best way to keep the fish fresh. The fish after ikijime are put into ice water to cool and then t ransferred to the processing plant. The transferring time takes one hour at the longest. The freshness remains for processing.


Processing procedure

AM 07:00

1 . Receiving fish

Receive fish after applying ikijime*
(*hooking up a hand hook into a living fish head to kill it instantly)
and put into sherbet ice water .

AM 08:10

2 . Weighing

Weigh in the fish one by one continuously and select.

AM 08:15

3 . Removing head and guts

Cut fish head by machine continuously and remove guts out of fish.

AM 08:20

4 . Washing

Wash dirt such as blood with clean water .

AM 08:25

5 . Dress in cold water

Putting dress fish (no head and guts) into sherbet water and cool down the fish body temperature.

AM 09:00

6 . Filleting

Slicing the dress fish into fillets by machine continuously (three filleting)

AM 09:05

7 . Trimming and Cleaning

Remove fins or bones on the fillets by using a knife and dry .

AM 09:10

8 . Pillow packing

Pack fillets into a polyethylene bag

AM 09:15

9 . Metal detecting

In order to prevent from mixing metals in the products, metal detecting process is carried out one by one.

AM 09:20

10 . Enclosing refrigerant (ice)

Putting a refrigerant made by f rozen thin tray or ice in a foam polystyrene box

AM 09:30

11 . Shipping dispatch

The final products go into a refrigerator truck and shipped out.


What's HACCP?

H(Hazard)-A(Analysis)-C(Critical)-C(Control)-P(Point)

Many of us have no idea what it really means. This system was ormulated in America in the space development years which were around the1960s. This is the concept of quality management of s pace food to attempt to create as close as zero hazards (such as food poisoning or tampering of food) at the production stage. The co oking ingredients of any foods at the production stage, especially ra w food such as seafood is potentially hazardous. This system is to pre vent illness or food poisoning which is caused by people who eat fish with such typical hazards. Our company implemented this system quick ly as "self-awareness" while w e were e xporting to US A. However, in order to certain HACCP system, we have been recognized by SGS SA (Independent approval organization) since November 2000. Also , this system has strict standards rather than Food Sanitation Law whi ch was established by the Ministry of Health, Labour and Welfare and r eview is taken place every 6 months to renew the recognition.

Certified as marine food handling facility for exporting to the EU!!

Our company has been certified a marine food handling facility f or exporting to the EU on 10th of June 2003. This certification is to be certified by the Ministry of He alth, Labour and Welfare by setti ng up the trict standards for the construction and hygiene management of the facilities based on the handling procedures established between Japan and Europe. This certification was issued 19th within the countr y and it was the first time to be certified as a fresh marine products exp orting company in the private sector. The criteria is very strict more so than for exporting to America and in fact, the criteria set for this certification will be the most strict criteria you can get in th e world. All our products are manufactured based on these criteria.
We will maintain a high standard as a certified facility for exp orting to the EU. All employees from processing/farm-raising department have committed to work entirely to deliver the safest possible produ cts.


Company Overview

Company Name Burimy Corporation
Managing Director Keigo Hama
Head Office 446 Kusuura machi Amakusa shi
Kumamoto 863-0044
Head Office Contact Ph: 0969-22-5945/Fax: 0969-23-7287
e-mail info@burimy.co.jp
Processing plant 10-70 Kusuura machi nishikijima Amakusa shi
Kumamoto 863-0044
Initiation 01st November 1988
Capital 59,300,000 Yen
Correspondent Financial institutions Higo Bank, The Bank of T okyo-Mitsubishi UFJ, Mizuho Bank Account Settlement 30th June annually
Business Yellowtail (Buri) farming and distribution, Red sea bream (Madai ) and fish/seaweed processes, distribution and exporting/ marine p roduct, Farming technology development

Area map