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About Us

About Us

Serving Only The Freshest

Our Goal

Is to deliver a fish with the very same freshness you’d get if it were in live condition.

Many of our customers are pleasantly surprised at its texture and freshness with some expressing their disbelief at the fish having been frozen.

Thanks to the use of the Ikejime technique, we have been able to achieve our desired outcome.

Quality Control

At our company, we take quality control very seriously. We meticulously taste every batch of our fillet to ensure that it meets our rigorous quality standards.

In addition, we periodically screen for the presence of heavy metals, preservatives, and antibiotics through independent third-party laboratory testing to ensure the safety of our products.

Going Strong

Our company's core value lies in our dedicated R&D team, which is constantly striving to improve our technology and processes to ensure the optimum quality, freshness, and safety of our fillets from the moment they leave the water to the moment they land on your plate.

To achieve a high-quality fillet, we start with the fingerlings. We have built a specially engineered mesocosm system for our hatchery to provide the best possible environment for our fish.

In addition to quality fingerlings, a pathology lab is another crucial component of our finished product. Our lab monitors the health of our fish to keep them energetic and flourishing. To facilitate this goal, we have enlisted the assistance of a local university and work closely with them to ensure the highest standards of fish health.

At our company, we are committed to delivering the best possible product to our customers, and we take every step necessary to achieve this goal.

R&D of nuOcean

Cooperation with Universities:
To enhance our fish production technology and ensure high-quality fish, we actively collaborate with local universities. Our multifaceted involvement with UMT includes serving as assessors for Student Research Day in 2019 and as lecturers for the Industry in the Classroom program from 2018 to 2024.

Furthermore, our partnership with UMT extends to technology transfer, specifically in establishing a Histology Lab, Cell Culture Lab, and developing microbial screening kits for fish pathogens.
Events Participation:

Certificates’ Gallery:

Sustainable Fish Research & Development

Discover a world where fish thrive, waste is minimized, and culinary excellence meets eco-consciousness. Our cutting-edge research spans five key areas: Ikejime, Fertilizer, Collagen, Culinary and Infrastructure.
R&D (recycled and reproduced)
Green House:

Fish Scale Extract, Fish Maw & Amino Acid: