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Seremoni 2025

About Us

Michelin quality fish for all.

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

    How most fish we eat in America are harvested. Rough handling (and a slow death) as live fish sit on the deck or hold of a fishing vessel for a protracted period of time result in the buildup of stress chemicals and a stagnation of blood in the tissues, causing almost immediate degradation of the flesh, the beginning of fishy odors, diminished flavor and texture, and up to a third of the catch going to waste.

    • VS

  • Ours

    For centuries, fish in Japan has been processed using the ike jime method. We’ve adapted this artisan technique and made it more precise and simpler for American fishermen to use. All Seremoni-grade fish are humanely harvested with our proprietary on-boat system within seconds of being live-caught and taken from the water. The fish are then bled and chilled. Resulting in the coveted flavors and unmistakable texture that sushi chefs prize.

Know your fish.

  • Wild caught, humanely harvested

    We partner with American fishermen to directly source premium wild-caught fish, which are fully traceable and humanely harvested the second the catch is pulled from the water.

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 or scale.

    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 also personally important to me that we give fishermen a seat at the table. I've worked as a 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