Sourcing Pier's fine produce
Due to our stringent quality control process, we have specially trained fishermen sourcing a variety of species. These fishermen treat our fine quality produce in a manner that is far superior to that which is available in the current market.

In general, the fish are killed immediately to reduce stress duration and rapidly chilled to maintain optimum freshness. The preferred method to achieve this condition is for the fish to be spiked brain dead (termed “iki-jime” spiked), bled and then treated on board by ice-slurry. The quality of the “shime” fish is considered to be second only to live fish and these fish are sold as Sashimi grade “iki-jime” fish.