The preparation process is a long and meticulous one. To produce 200 grams of Saketoba sticks, 1000 grams of fresh fish is used. The salmon is cut into thin strips with the skin left on and dried at various temperatures, using Japanese spices to maintain jaw-dropping flavour and juiciness - this procedure lasts around 70 hours.

To produce Saketoba, we use ethically-sourced wild salmon, which is caught in the North-East Pacific Ocean. Wild salmon is quite rare and pricey on the European market. Taking the undeniable superiority over farmed salmon into account, in terms of both taste and sustainability, we are providing the European buyer with an opportunity to try this product.

Our bespoke factory is located on the outskirts of one of Europe’s cleanest areas - the Latgale region of Latvia. Founded in 2000, our experts have more than 20 years of proficiency in seafood production and processing. In 2020, the manufacturing plant underwent a thorough refurbishment and state-of-the-art equipment was installed.

In Japan, parents give Saketoba to their children for its nutritious qualities and health benefits. It is exceedingly rich in protein, stimulating weight loss and muscle gain. It is also a source of long-chain Omega-3 fatty acids, essential in a daily diet. Our product does not contain antibiotics, hormones, artificial colors or added MSG.