Our mission is to honor and elevate the gifts of Mother Nature.
We believe wild fish is some of the healthiest and most delicious food that any of us could eat. And we want to share the very best fish with more of us. That requires a change in how we bring the fish to you.
Most
Almost all fish we eat in America encounter rough handling (and a slow death) as live fish sit on the deck or in the hold for a long time. This causes immediate degradation of the flesh, the beginning of fishy odors, and diminished flavor and texture.
Ours
Seremoni-grade fish are live-caught and humanely harvested using our proprietary on-boat processing system based on the ike jime method, a technique used in Japan for centuries. Resulting in the coveted flavors and unmistakeable texture that sushi chefs prize.
Know your fish.
An industry-leading fully traceable and crystal clear supply chain.
There’s a lot of murkiness in the seafood business. A lack of clarity about where a fish came from. Or even what species is it. Not any more. One quick scan tells you everything about where your fish was caught and where it’s been.
Only a third of wild fish make it to the plate.
THAT’S NOT SUSTAINABLE.
Not for the resource and not for fishermen. We only use line-caught and trap-caught wild fish versus other catch methods that often kill fish before they even make it to the boat. Fish that are hauled out of the water dead often never make it to the plate due to spoilage. Resulting in a lot of waste and a loss of income to the fishermen.
Why are we called Seremoni?
Our company is built around the ritual of delicious fish. It begins with our adaptation and modernization of ike jime. But it goes much further. It’s a philosophy in every step of how a fish gets to your plate. Elevating each fish to its full potential as the very best and most delicious food. Emphasizing the vitality it provides. Maintaining a deep reverence for the resource it comes from. Bringing more of us into the satisfaction of seasonality and a reconnection with our food and one another.
A NOTE FROM OUR FOUNDER
In Japan, many parts of the food system remain traditional, with the focus to feed one person effectively and scale artisanal systems to everyone.
It’s not just a matter of taste or flavor.
The Japanese have the highest percentage of centenarians and 3rd highest life expectancy in the world.
Japanese fishermen are so focused on the perfection of their craft, many chefs (and the fishermen themselves) consider it a privilege to buy their fish. It’s a mindset of artisanship versus extraction.
It’s my life’s work to democratize that level of care and craft for more of us. For better eating and healthier living.
It's clear that we also need to give fishermen a seat at the table. I've worked as deckhand on a commercial fishing boat. The work is hard and the catch uncertain. Bringing more reverence to the gift of fish would be incomplete without including those who make it possible.
— Saif Najam Khawaja
