Hidden Gems: Underrated Japanese Seafood You Should Be Ordering

When it comes to Japanese seafood in Singapore, most home cooks and food lovers tend to reach for the same familiar names , salmon, tuna, and maybe a little ebi. And while those are genuinely excellent choices, they represent only a small corner of what Japanese waters have to offer. Japan’s seafood culture is extraordinarily rich, with regional specialties, seasonal gems, and whole cuts of fish that don’t always make it to the mainstream spotlight.

At Soshinsen, Singapore’s trusted online Japanese produce grocer, the product range goes far beyond the usual. From the smoky succulence of Hamachi Kama to the briny luxury of murasaki sea urchin, there’s a world of underrated Japanese seafood waiting to be discovered , and the best part is you can buy seafood online in Singapore and have it delivered straight to your door. Here’s your guide to the hidden gems you really should be ordering.

1. Hamachi Kama (Yellowtail Collar) , The Chef’s Best-Kept Secret

If you’ve ever eaten at a good Japanese izakaya, you probably know hamachi collar is one of the most sought-after cuts in the kitchen. The Hamachi Kama – literally the collar cut of the yellowtail fish – is widely considered one of the most flavourful parts of the entire fish, yet it remains almost unknown outside of Japanese restaurant kitchens.

The collar sits just behind the head and pectoral fin, a region dense with connective tissue and fat. This is precisely what makes the hamachi collar so special: when grilled or broiled, that fat renders out slowly, basting the meat from the inside and producing flesh that is simultaneously caramelised at the edges and meltingly tender at the bone. The texture is unlike any fillet , it’s rich, gelatinous, and deeply satisfying in a way that clean loin cuts simply cannot replicate.

Preparing Hamachi Kama at home is easier than most people think. Season it generously with salt and a splash of sake, then grill it skin-side down over medium-high heat , or simply pop it under a broiler for 10 to 12 minutes until the skin crisps and the thickest part flakes cleanly. Serve it with a wedge of sudachi or lemon and a small dish of ponzu for dipping. Pair it alongside a cold Junmai Ginjo and you have an izakaya experience without leaving home.

Soshinsen carries frozen Hamachi Kama in convenient packs, making it one of the most accessible and affordable ways to eat like a Japanese chef at home. At this price point, it’s arguably one of the best value cuts you can find in the Japanese seafood Singapore market.

2. Hotate (Sashimi Scallop) , Sweetness from Hokkaido

While scallops are certainly not obscure, the Sashimi Scallop – specifically, a scallop of the grade and size that can be eaten entirely raw – is something that most Singaporeans have only encountered at omakase counters. Serving a Hokkaido hotate raw at home feels like a luxury reserved for restaurant chefs, but it genuinely doesn’t need to be.

Premium Sashimi Scallops from Hokkaido are distinguished by their plumpness, natural sweetness, and a delicate oceanic fragrance that’s clean rather than briny. Sliced thick and served as sashimi with a touch of soy and freshly grated wasabi, they showcase a complexity that cooked scallops often lose. The natural sugars in the adductor muscle come through in a way that is almost floral, finishing with a clean, lingering sweetness.

Of course, hotate is also exceptional when cooked. Lightly pan-sear Soshinsen’s sashimi-grade Hokkaido scallops in a hot pan with a knob of butter, and you’ll get a golden crust and a silky, just-set interior. Add a splash of white wine and a few drops of yuzu juice and the result is restaurant-quality in minutes. Soshinsen stocks both frozen sashimi-grade scallops as well as live Japanese scallops in-shell (karatsuki hotate) for pre-order, giving you the full range from raw sashimi application all the way to the most dramatic in-shell grill presentation.

3. Murasaki Sea Urchin , Japan’s Ocean Butter, Finally at Home

Sea urchin, or uni, occupies a unique space in the Japanese seafood pantheon. It is both intensely luxurious and deeply divisive , first-timers often don’t know what to make of it, while aficionados treat it as one of the great joys in life. If you’ve been curious but haven’t tried it, or if you’ve only had poor-quality uni that was bitter or overly fishy, it’s time to approach it properly.

There are two main varieties commonly available: Bafun Sea Urchin (the orange-gold variety, intensely sweet) and Murasaki Sea Urchinn, which is larger, paler in colour, and prized for its subtle, creamy flavour with a gentle oceanic finish. The Murasaki Sea Urchini is, in many ways, more approachable for newcomers , its flavour is milder and its texture, when fresh, is silky and clean without any of the sulphurous notes that lower-quality uni can carry.

For those searching for sea urchin in Singapore that genuinely rivals what you’d find in Hokkaido, Soshinsen’s airflown Toyosu Murasaki Sea Urchin Narabe is sourced directly from Japan’s Toyosu market , the same market that supplies Tokyo’s finest sushi bars. Customers have noted that the flavour is close to what you’d experience eating uni on-site in Hokkaido, which is the highest possible compliment. The simplest way to serve murasaki uni is draped over a small ball of warm sushi rice with a grain of salt and a drop of soy. Alternatively, fold it into a warm pasta with butter, pasta water, and a handful of chives for a dish that is simultaneously modest and extravagant. Either way, you’ll understand quickly why this ingredient commands such devotion.

4. Caviar , Not Just for Champagne and Black Tie Events

Caviar in Singapore has historically been associated with fine dining restaurants and special occasion gift boxes at intimidating prices. But as the global caviar industry has grown and farming standards have improved, access to excellent roe at more reasonable prices is now a reality for home cooks and food enthusiasts willing to seek it out.

Soshinsen carries the Gourmet House Caviar range, including Oscietra roe sourced from both Poland and China. Oscietra is a particularly beloved variety among connoisseurs , smaller than Beluga, it has a nutty, complex flavour with a firm pop and a long, clean finish. It is incredibly versatile: the classic presentation on a mother-of-pearl spoon is always correct, but Oscietra also elevates scrambled eggs, blinis, cold pasta dishes, and even a simple potato chip in ways that feel effortlessly sophisticated.

Having caviar in your refrigerator is one of those things that quietly transforms your everyday cooking. A small tin adds a celebratory note to a weeknight dinner, impresses guests without requiring elaborate preparation, and reminds you , pleasantly , that eating well doesn’t always require a reservation. With Soshinsen’s online seafood delivery in Singapore, a tin of Oscietra can be at your door within days.

5. More Hidden Gems Worth Exploring

Beyond the four stars above, Soshinsen’s range contains several other underrated items deserving attention:

Katsuo Tataki (Smoked Skipjack Tuna): Lightly seared over straw fire in the traditional Tosa method, katsuo tataki has a smoky crust and rare, deeply flavourful interior. Served cold with sliced garlic, ginger, and ponzu, it’s one of Japan’s most beloved home-cooking dishes and yet almost entirely absent from Singapore’s food culture. It requires zero cooking skill , simply slice and plate.

Shime Saba (Marinated Mackerel): Salt-cured and vinegar-marinated mackerel with the skin left on, shime saba is consumed across Japan as both sashimi and a pressed sushi topping. Its intense, clean flavour and satisfying acidity make it an excellent palate-cleanser between richer cuts. Soshinsen’s ready-to-eat shime saba fillet requires nothing more than slicing and a dab of freshly grated ginger.

Ikura (Salmon Roe): Ikura is admittedly not obscure, but many people haven’t experienced it at proper Japanese quality , large, glossy orbs that burst with a saline sweetness rather than the smaller, tougher versions found in lower-grade sushi rolls. Soshinsen’s ikura tray is a reliable staple for chirashi bowls, onigiri, and rice dishes.

Mekajiki (Swordfish Loin): Meaty and mild, swordfish is a fantastic gateway cut for diners who are still warming to stronger fish flavours. Its firm texture holds up exceptionally well to grilling, pan-searing, and even teriyaki treatment. Soshinsen’s frozen mekajiki loins are consistently popular with customers looking for something different beyond the usual salmon sashimi rotation.

Why Buy Seafood Online in Singapore Through Soshinsen?

There’s a practical question that often comes up: why buy seafood online in Singapore when wet markets and supermarkets are so conveniently available? The answer, for Japanese seafood specifically, comes down to sourcing and logistics.

Soshinsen maintains direct relationships with suppliers across Japan’s prefectures, with the team personally selecting produce at the source. This end-to-end control means that products like airflown sea urchin, live scallops, and premium caviar arrive in Singapore with minimal handling and maximum freshness , a standard that generic supermarket chains simply cannot match for such specialist categories.

The online seafood delivery Singapore model also gives Soshinsen the ability to carry a much broader range than any physical shopfront could support. Seasonal items such as the karatsuki hotate pre-order, the Omakase Fish Box, and limited airflown arrivals are announced via their platforms, giving members early access to the freshest produce before stock runs out.

For customers ordering above $100, free delivery is available , making it entirely practical to curate a meaningful order across several categories. Whether you’re putting together a full chirashi spread, experimenting with a new cut like Hamachi Collar, or stocking up on caviar for an upcoming dinner party, the convenience of online seafood delivery in Singapore through Soshinsen removes every barrier between you and exceptional quality produce.

Ready to Order? Your Next Favourite Seafood Is One Click Away

You don’t need a restaurant reservation or a trip to Japan to eat this well. Everything covered in this article , the Hamachi Kama, the Hokkaido sashimi scallops, the Toyosu murasaki uni, the Oscietra caviar , is available right now through Soshinsen’s online store, with delivery across Singapore.

If you’re not sure where to start, the Soshinsen DIY Chirashi Set is one of the most popular entry points , it comes with everything you need to build a restaurant-quality chirashi bowl at home. Or, if you want the full omakase experience, the Omakase Fish Box lets the team surprise you with the best of what’s freshly arrived that week.

Free delivery is available on all orders above $100 , which is easier to hit than you’d think once you start browsing.

Shop Japanese Seafood Online at Soshinsen and discover what’s been missing from your kitchen.

Frequently Asked Questions

1. What is Hamachi Kama and how do you cook it?

Hamachi Kama is the collar cut of the yellowtail fish, located just behind the head and pectoral fin. It’s one of the fattiest, most flavourful parts of the fish. The easiest way to cook it at home is to season it with salt and sake, then grill or broil it for 10 to 12 minutes until the skin crisps and the flesh pulls cleanly from the bone. Serve with ponzu or lemon. Soshinsen carries frozen Hamachi Kama packs ready for delivery in Singapore.

2. Where can I buy sea urchin (uni) in Singapore?

Soshinsen offers airflown Toyosu murasaki sea urchin and bafun uni sourced directly from Japan’s Toyosu market, the same source used by Tokyo’s top sushi restaurants. You can order sea urchin in Singapore online through Soshinsen’s website and have it delivered to your door.

3. What is the difference between murasaki uni and bafun uni?

Murasaki uni is larger and pale yellow in colour, with a milder, creamier flavour , great for first-timers. Bafun uni is smaller, orange-gold in colour, and has a more intense, sweeter taste. Both are available at Soshinsen depending on season and availability.

4. Is it safe to eat sashimi-grade scallops raw at home?

Yes, provided the scallops are genuinely sashimi-grade and have been handled and stored correctly. Soshinsen’s Hokkaido hotate is specifically graded for raw consumption and cold-chain delivered to maintain freshness. Always keep them refrigerated and consume on the day of delivery for best results.

5. What caviar does Soshinsen carry?

Soshinsen stocks the Gourmet House Caviar range, including Oscietra roe from Poland and China. Oscietra is a highly regarded variety with a nutty, complex flavour and firm texture. It’s available in multiple tin sizes, making it practical for both everyday indulgence and gifting.

6. How does Soshinsen’s seafood delivery work in Singapore?

Soshinsen delivers across Singapore with free delivery on orders above $100. Products are carefully packed to maintain cold-chain integrity from Japan to your doorstep. Airflown items follow a set schedule, so you can check their airflown schedule page to plan your order around the freshest arrivals.