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Lucky Duck & SwanProvisionsYour order

Seafood that follows the season, not the calendar.

Uni from Hokkaido, bluefin from the Atlantic, scallops with nothing added. What is on the desk changes with landings and market quality, and the list below is what it is this week.

  • Uni / sea urchin

    Selected for clean sweetness, creamy texture, low bitterness, and dependable freshness, not uniform appearance alone.

  • Japanese seafood

    Hotate, premium tuna cuts, kampachi, and other carefully considered products sourced around the needs of the moment.

  • Seasonal specialties

    Hard-to-find seafood and specialty provisions considered when the season, market, and quality align.

A block of fresh bluefin tuna on a board, the grain in long curved lines
A wooden tray of Hokkaido uni, bright orange lobes side by side
A single piece of bluefin nigiri topped with a lobe of uni, on slate

On the desk this week.

Published prices, with volume tiers where they apply. Fresh fish is sold by exact weight.

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  • Available this weekHokkaido

    Hirayama Hokkaido Bara Uni, 100 g

    Premium Hirayama tray-packed bara uni from Hokkaido, Japan, selected for clean sweetness, creamy texture, intact lobes, and freshness.

    $109.99per tray

    • 3+ trays: $99.99 each

    Trade priceshown to trade accounts once signed in.Sign in to see it

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  • Available this weekAtlantic

    Fresh Atlantic Bluefin Tuna Loin

    Clean, carefully handled Atlantic bluefin tuna loin suitable for sashimi, nigiri, crudo, and composed plates.

    $39.99per lb

    • 5+ lb: $33.57 per lb

    Trade priceshown to trade accounts once signed in.Sign in to see it

    Sold by exact weight. Final total confirmed before invoicing.

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Sweetness over symmetry.

The best-looking tray is not always the best-tasting tray. We prioritize clean flavor, desirable texture, and freshness before perfect uniformity.

The cold chain is part of the product.

Selection only matters if the product is protected afterward. Temperature-conscious handling and transport remain central to our approach.

We are willing to wait.

When the available product misses the mark, the right answer is often to pause, not force an order simply to fill a calendar.