Tropic Fish Hawaii, LLC

SEAFOOD TRENDS IN 2017 Prepared seafood dishes will continue their surge in popularity at retail counters in 2017, as will the popular movement toward more lean, nutrient-dense proteins such as salmon. Sustainable and local seafood will also be big hits in 2017. And Japanese and Hawaiian-inspired seafood dishes will continue to rise in popularity. While salmon both farmed and wild - has always been one of the top sellers in United States supermarkets, its popularity will c...ontinue to grow as studies on the benefits of omega-3 fatty acids on health continue to be published and distributed. Consumers are seeking healthy proteins that are both lean and nutrient-rich so rather than diets, they are choosing a cleaner and mindful style of eating. Nutrient-rich and delicious seafood will continue to be the growing choice of the consumer. Sustainable and local seafood purchases will continue to rise. The consumer has become more aware of line-caught versus net-caught and they consider that line-caught to be sustainable and farm-raised is safe and also sustainable. There is also on emphasis on avoiding red meat for sustainability and health reasons so seafood is a healthy, sustainable option. Japanese and Hawaiian-inspired seafood dishes, including sushi and poke, will increase. Tuna, salmon and ahi poke is on the rise as is Japanese-inspired eating which includes seafood, kelp, and nori. POKE BOWL POPULARITY GROWING ON THE MAINLAND A wave of restaurants serving this Hawaiian raw-food specialty is being offered in New York City and the national dining scene, which is being called the next new phenomenon in fast-casual food. Already a mainstay in the Los Angeles dining scene, poke spots are popping up all around New York City. Poke bowls are flavorful, packed with protein, but are still light and healthy. By allowing endless customizations, poke bowl restaurants are playing into our modern desire for new tastes and changing options. Chefs and restaurant operators say that the more volume being served, the fresher the product can be. Consistent consumption means that the food doesn't sit for more than a day. The bowl trend is well-documented (the Wall Street Journal recently proclaimed that "bowls are the new plates") and it isn't slowing down anytime soon. Tropic Fish Hawaii, LLC

In addition to HACCP (Hazard Analysis and Critical Control Points) Certificate of Compliance, the company is pleased to present certification for good manufacturing practices from an independent audit made by Sai Global, an integrated risk management solutions expert with offices in 29 countries. CERTIFICATE OF ATTAINMENT GOOD MANUFACTURING PRACTICES... This certificate is applicable for: Receiving, processing, storage, packing, distribution. This certificate is provided on the base of the GOOD MANUFACTURING PRACTICES audit requirements. These requirements include the implementation and maintenance of a HACCP based food safety system, along with relevant industry specific Pre-Requisite Programs.

Now available! Yellowfin Tuna Nakaochi! Terry Togashi Shawn Tanoue Toby Arakawa #tropicfishhawaii Tropic Fish Hawaii, LLC Tropic Fish Kauai Tropic Fish Maui Hilo Fish Company Inc.