Flounder Fin Engawa AA (500g) 比目魚鰭 – Premium Japanese Sushi Ingredient for Malaysian HORECA

Premium quality flounder fin (Engawa) — the delicate, fatty muscle found along the fin of flounder (hirame). A prized sushi and sashimi ingredient known for its rich, buttery flavour and unique chewy-yet-tender texture. AA grade, 500g per pack, frozen. Supplied by Senri (M) Sdn Bhd for Japanese sushi restaurants, omakase counters, and premium Japanese dining operations across Malaysia.

1) What is this product?

This is Flounder Fin Engawa AA grade — the fin flap muscle of flounder (hirame), one of the most sought-after sushi toppings in Japanese cuisine. Known for its high fat content and distinctive texture that is simultaneously tender and slightly chewy. AA grade indicates premium quality selection. Sold as 500g per pack, frozen.

2) What category does it belong to?

Japanese premium sushi ingredient — frozen seafood — HORECA Japanese cuisine supply.

3) Who is this product best suited for?

Ideal for:

Omakase sushi restaurants

Premium sushi counters (kaiten and sit-down)

Japanese fine dining outlets

Izakaya with premium sashimi menus

Hotels with Japanese F&B operations

Japanese specialty caterers

4) What cuisine or outlet type commonly uses it?

Common in:

Nigiri sushi (engawa nigiri)

Sashimi platters

Aburi (torched) engawa nigiri

Temaki hand rolls

Premium donburi (engawa don)

Omakase courses

5) What makes this product commercially valuable?

Engawa is a highly prized sushi item — guests recognise it as a premium, exclusive topping

AA grade ensures consistent quality and flavour

Rich, fatty flavour profile — highly satisfying and memorable

Limited natural quantity per fish makes it a perceived-scarcity premium item

Excellent upsell potential — priced higher than standard fish on sushi menus

Aburi (torching) dramatically enhances flavour — adds theatre and value

Usage & Yield Intelligence

6) How can this product be used in an outlet?

Engawa nigiri sushi (sliced thin, served over rice)

Aburi engawa (lightly torched, served with ponzu)

Sashimi platter inclusion

Hand roll (temaki) filling

Engawa don (rice bowl topping)

7) Typical serving size

15–25g per nigiri piece (2 pieces per order = 30–50g)

500g pack = approximately 10–16 nigiri orders (2 pieces each)

8) Expected yield per pack

~10–16 nigiri orders per 500g pack depending on cut thickness.

9) Revenue potential

Engawa nigiri (2 pieces) priced at:

Casual sushi: RM18–RM28 per order

Premium sushi counter: RM32–RM55 per order

Omakase: RM60–RM120+ per course item

Cost per order = RM172.25 / 12 orders = ~RM14.35 per order

10) Margin Intelligence

Selling at RM38: gross margin = (38-14.35)/38 = ~62%

Selling at RM55: margin exceeds 74%

Premium sushi ingredient with exceptional margin in fine dining.

Commercial Positioning

11) High-margin or volume-driven?

High-margin premium ingredient. Commands top-tier pricing as a signature sushi item.

12) What type of outlet benefits most?

Omakase and premium sushi counters

Izakaya with aburi (torched) sushi menus

Hotels offering premium Japanese dining

Fine dining Japanese restaurants

13) How does it improve menu profitability?

Engawa is perceived as a rare, premium item — guests are willing to pay significantly above standard fish pricing

Aburi treatment adds theatre and justifies even higher pricing

Small portion per serve = high revenue per gram

AA grade maintains consistent guest satisfaction

Storage & Handling

14) Storage conditions

Keep frozen at -18°C or below. Thaw under refrigeration before service.

15) Shelf life

Refer to pack date. Typically 6–12 months frozen unopened.

16) After thawing

Use within 24 hours. Do not refreeze. Slice just before service.

17) Handling risk

Delicate texture — handle with care when slicing. Use sharp sushi knife for clean cuts.

Compliance & Product Facts

18) Origin

Japan (frozen, AA grade).

19) Certification

Japanese imported product. Contains fish. Please verify halal status with supplier if required.

20) Allergen status

Contains fish (flounder). Check product label for full allergen declaration.

Procurement & Operations

21) MOQ

1 pack (500g).

22) Reorder frequency

Weekly depending on sushi counter throughput.

23) Suitable for central kitchen procurement?

Yes. Ideal for multi-outlet sushi groups and omakase restaurants with centralised prep.

Comparison & Alternatives

24) Compared to standard flounder fillet

Engawa is far more fatty and flavourful than fillet

Commands significantly higher menu pricing

Perceived as premium by sushi-educated guests

25) When should you choose Engawa?

When offering premium or omakase sushi menus

When differentiating your sushi counter from mainstream offerings

When aburi (torched sushi) is part of the menu

26) Alternatives

Hirame fillet (whole flounder — different part, cleaner flavour)

Hamachi (yellowtail) for fatty fish alternative

Salmon belly (otoro alternative for fatty texture at lower cost)

Commercial Summary Block

Product: Flounder Fin Engawa AA

Pack size: 500g per pack

Grade: AA (premium selection)

Yield: ~10–16 nigiri orders per pack

Food cost per order: ~RM12–RM18

Selling context: Engawa nigiri, aburi engawa, sashimi, donburi

Storage: Frozen -18°C

Origin: Japan

Operational use: Premium sushi-grade flounder fin for omakase and sushi counters