Completely chemical-free salmon grown in the forest

Nishimaira Village in Miyazaki Prefecture is a deeply mountainous village located in the back hills of the Kyushu Mountains. In the mountainous climate with clear water and large temperature differences, Nishimaira salmon grows over a period of three to four years.
With "safety, security, and high quality as the first priority," all of our eggs, from egg to shipment, are produced in Nishimaira. The eggs are raised in a rich environment with clean air and clear streams, under thorough quarantine measures, and completely chemical-free.


Nishi-Yomera salmon is a cross between Donaldson trout, one of the largest rainbow trout, and Ezo char, which was raised in Japan.
It is said that it is difficult for freshwater fish to be completely free of medication, but since our first shipment in 1994, we have continued our research using biotechnology and focusing on feed.
Normally, imported salmon takes about 10 days to reach Japan. In this respect, Nishi-America Salmon can be delivered in one or two days after live-finishing, giving it an outstanding sense of freshness. You can taste the moderately sweet fat and clear flavor. It can be served raw, cooked, or in a variety of ways.

I used to not like salmon, but I can eat this salmon! We receive many such comments.
People who are concerned about the sticky texture, fat and smell of imported salmon should try this salmon. This is the salmon for those who are concerned about the sticky texture, gritty fat and odor of imported salmon.