Guaranteed quality straight from the origin
Welcome to the world of gourmets
Ensuring first-class and consistent quality has been our top priority since our founding in 1975. For us, responsibility begins directly at the source. Together with our long-standing trade partners and producers, we focus on reliability, first-class quality and continuity. We respect the environment, the diverse products and all our customers who rely on our experience. Greater importance should be attached to food in our society. Our products stand for pleasurable and conscious eating. We devote our entire expertise and energy to meet these standards in order to fulfill the increasing customer demands.
Sea-urchin roe „Reito Nama Uni“ are for sophisticated sushi-/sahimi-lovers one of the main delicacies. The golden-yellow roe will be removed by hand out of the spherical marine animal. The taste: mild, sweet-nutty and a little fish flavor. In Japan the sea-urchin roe are quiet popular to use as an aphrodisiac.
Rice is the basic food stuff in Japanese cuisine and the main part of each dish. Furthermore fresh fish and in general seafood are the most important items of Japanese diet.
Lobsters are growing really slowly. After each growing boost of one or two centimeters they peel themselves. This happens more often with the younger one then the older one. Under perfect conditions lobsters can get really old and can reach a length up to seventy centimeters and a weight up to nine kilogram. Lobster meat contains a huge part of protein. Without saturated fatty acids and less calories, it is one of the healthiest marine animals.
The King Crab lives in water depth between 150 and 600 m and is spreading quiet quickly in front of the coast of Chile. The spike armed sea dweller is an exotic seafood. In his legs he has tender, white and intensive crab flavoured meat.
The Argentinian Red Shrimps are wild caught from the ice cold coast area of Patagonia and they are one of the prawn specialities. Their quality are mainly influenced by the cold, rich in nutrients arctic stream. In Argentina they serve the big Red Shrimps traditionally as a speciality on the grill. They are also perfect for finger food, starters and a salad.
Salmon is one of the most appreciated marine animals. The orange-pink to dark red meat of this migratory-fish contains a lot of the healthy omega-3 fatty acids. There are different preparation ways like raw, cooked, pan fried or smoked. The roe of the salmon will be promoted as salmon- or keta caviar on the market.
Kagerer Seafood & Delicacies
Our company headquarter based in Munich is importing and selling a large variety of premium fish, shellfish, crustacean and other seafood. From here we promote as well a large assortment of far eastern comestible. With our two additional sales departments in Hamburg and Düsseldorf we are close to our customers and able to handle the sensible warehousing quiet efficient and flexible.
The northern African country Morocco is quiet famous for their high quality octopus products. The middle of the East Atlantic has the perfect conditions for the “ordinary octopus” or Pulpo. Octopus you can find in each ocean. The molluscs from Marocco have a special white flesh.
Real octopus / squid
Ivory was one of the most important export products of the Côte d`Ivoire, this is why it still has the old German name “Elfenbeinküste”. Now a days the Western African country is focused on coffee farms and catching squid and real octopus in high quality.
The ice water of the south east Atlantic in front of the Namibian coast and South Africa are the home territories of this cod similar hake. He lives in 250 to 800 m deep water. The hake is one of the best white-meat fishes and is used since a long time already as a high quality fish.
Unagi is a Japanese fish comestible. The eel get grilled on charcoal first, then it get steamed to remove some of the high fat part. After a special marinade of sweet, brown sauce, the eel get grilled a second time. Unagi is quiet popular in Japan as an extreme healthy and nutritious comestible, which will be served mainly during summer season.
Surimi is a hard mass of minced fish, steamed with sugar and gelatinized. This kind of preparation was developed over 900 years ago back in Japan to extend the expiration. It is mostly available in long, finger thick pieces and it´s perfect to use for Maki-Sushi. In many other forms surimi is also used to imitate crab and prawn meat.
Convenience means comfort and harness. The demand of this kind of groceries is increasing. This kind of products offer an easy, flexible and less workload inventory holding preparation. A huge variety of our convenience products based on prawns, we receive from our Thai suppliers. They guarantee a stable and high quality for all their products.
Goma Wakame – seaweed – are iodine containing, they do have a high nutrition level and much more diet physiological qualities. The digestible Wakame is mainly used in Japanes kitchen as an ingredient for Miso-soup, which will get a more intense flavour. Wakame is getting roasted as well or prepared medium moist with rice or sugar shell.
Rice is the basic food of the Japanese cuisine, main component of each meal. Moreover fresh fish and seafood play an important role in the nutrition of Japanese people.
Prawns are one of the most desired seafood items. The most established and most important species are “Black Tiger” and “White Shrimp” which are possible to farm in South East Asia. Approximately 75% are produced there. A much smaller part of the worldwide production are wild caught prawns.
The yellow tail mackerel is a shoaling and predatory fish. His name got this kind of mackerel because of his bright yellow tail. Hamachi contains a lot of unsaturated fatty acids. Served as Sashimi or Sushi it is a well-known fish since years at the top restaurants in Japan and the USA.