Japanese seafood has a strong following in the United States, from sushi counters and omakase restaurants to Asian supermarkets and food-service distributors. If you are an importer researching how to bring Japanese fish into the US, this guide walks through the main steps in plain language: how supply works on the Japanese side, what the US side usually involves, and how to plan a first shipment.
One note before we start: import rules change, and they depend on the product, its form and your company. Treat this article as an orientation, not legal or regulatory advice, and always confirm current requirements with your licensed customs broker and the relevant US authorities.
1. Decide what you want to import
Start with the product, because almost everything else follows from it. Three questions shape your whole supply chain:
- Fresh, frozen or live? Fresh chilled fish must fly and be sold quickly. Frozen product gives you more time and can also travel by sea. Live seafood, such as lobster or crab, needs specialist packing and short transit.
- Wild or farmed? Wild fish follows the season and the daily auction. Farmed species such as buri (hamachi), madai, kanpachi and farmed bluefin tuna are available through most of the year with more consistent sizes.
- Whole fish or processed? Whole round fish, fillets, loins and portion packs each have different packing, labelling and shelf-life considerations.
Many importers start with a short list of reliable sellers, for example farmed hamachi, madai and a few seasonal wild fish like kinmedai, then expand once the supply chain is running smoothly. Our catalog of 300+ species is a useful place to build that list.
2. Choose a supplier in Japan
A Japanese exporter buys the fish, processes and packs it, prepares the export documents and books the freight. When you compare suppliers, look at:
- Where they buy. Some exporters buy at the large Tokyo market, others buy directly at regional markets and farms. Each has strengths; we compare them in Fukuoka vs Toyosu.
- Processing and packing. Ask whether processing is done in-house, how fish is packed for long-haul flights and how the cold chain is kept.
- Export experience. A supplier who has shipped to the US before will know the documents US importers and their brokers usually ask for.
- Order flexibility. A small first order lets you test quality, packing and transit before committing to volume.
As a Japanese seafood supplier based in Fukuoka, we buy at the Fukuoka fish market and from partner farms in Kyushu and Ehime, process and pack in-house, and have exported to importers in the USA to date. You can read more about that on our page for US importers.
3. Understand the US import side
On the US side, the details belong to your customs broker and the relevant agencies, but the general picture is widely known:
Work with a licensed customs broker
Most US importers of seafood work with a licensed customs broker who files the entry, handles duties and coordinates with the agencies involved. If you are new to importing, finding an experienced broker who regularly handles seafood is usually the first practical step.
Meet FDA requirements for seafood
Imported seafood must meet US Food and Drug Administration (FDA) requirements. In general terms this includes registration of the food facilities involved, prior notice of imported food before the shipment arrives, and seafood safety rules such as HACCP. Some species and product forms may have additional programs or labelling rules. Your broker and the FDA's own guidance are the right sources for what applies to your products today.
Check species-specific rules
Certain species can fall under extra requirements, for example wildlife or CITES rules for some protected species. Check each species on your list before you order, not after the fish is in the air.
Again: this is general orientation only. Confirm current rules with your customs broker and the relevant authority before you place your first order.
4. Documents from the Japanese side
Your exporter prepares the paperwork that travels with the shipment. Typically this includes:
| Document | What it is for |
|---|---|
| Commercial invoice | Describes the goods, quantities and value for customs. |
| Packing list | Shows what is in each box, with weights, so the shipment can be checked on arrival. |
| Health certificate | Issued in Japan where required for the product and destination. |
| Destination-specific documents | Any additional documents your broker or the destination requires. |
| CITES permit | Only for species where CITES applies. |
We prepare these documents for each shipment and coordinate with your importer or customs broker, so both sides are working from the same information before the fish leaves Japan.
5. Logistics: getting fish from Japan to the US
For fresh and live seafood, air freight is the norm. From Fukuoka, flights to the USA take roughly 10 to 15 hours depending on routing and destination, and long-haul routes can add a day compared with shipments to Asia. Frozen product can also go by sea if your timing allows.
A typical fresh shipment from our side looks like this: fish is bought at the morning auction or from partner farms, processed and packed in-house, and taken to Fukuoka Airport, 10 minutes from our facility. The exact flight depends on the airline schedule for your shipment date. You can see the full morning timeline on our process and logistics page.
Plan the arrival side too
Fresh fish is only as good as its weakest link. Agree in advance who collects the shipment at the arrival airport, how quickly it moves to cold storage and how customs clearance is scheduled. Your broker and your local cold-chain partner matter as much as the exporter.
6. Pricing and your first order
Japanese seafood prices follow the daily market, especially for wild fish, so most exporters quote per order rather than publishing fixed price lists. When comparing quotes, make sure you compare like with like: the same species, size, grade, processing and delivery terms.
For a first order, keep it simple. Choose a handful of species, agree on specifications in writing, and use the shipment to test packing, transit time and the clearance process.
A simple checklist
- Shortlist species and decide fresh, frozen or live.
- Appoint a licensed customs broker experienced with seafood.
- Confirm current FDA and species-specific requirements with your broker.
- Choose a Japanese supplier and agree specifications and documents.
- Plan the arrival side: pickup, clearance and cold storage.
- Start with a small trial shipment, then scale up.
If you would like to see what is available this week, ask for today's price list.