Table of Contents
- Macau Seafood Wholesale Market Overview
- Major Suppliers Detailed Comparison
- B2B Procurement Process: MOQ, Payment & Delivery
- Cold Chain Delivery Standards
- Cost Structure: Wholesale vs Retail Price Differences
- New Restaurant Startup Procurement Guide
- Seasonal Ingredients Calendar
- Frequently Asked Questions (FAQ)
1. Overview of Macau Seafood Wholesale Market
As a world-class tourism city, Macau's restaurant industry is one of its economic pillars. According to data from the Statistics and Census Service of Macau, total non-gaming spending by visitors to Macau in the first three quarters of 2025 reached 58.25 billion Macau patacas, with food and beverage spending accounting for a significant portion. The substantial dining demand has given rise to a mature seafood wholesale supply chain, ranging from Michelin-starred restaurants in five-star hotels to Portuguese cuisine eateries on the streets, all requiring stable, high-quality seafood supply.
Market Size and Characteristics
Macau's seafood wholesale market has several unique characteristics:
- Micro market, high-end demand: With a total area of only 33.3 square kilometers, Macau boasts 21 Michelin-starred restaurants (2026 data), resulting in an extremely high density of demand for premium ingredients.
- Near 100% import dependency: Macau has virtually no local fishery production, so all seafood ingredients must be imported, primarily from Japan, Norway, Russia, Canada, Vietnam, Thailand, China, and South Korea.
- Dual-channel import: Premium ingredients (direct shipments from Japan) mostly arrive via air freight or sea-air combined transport; bulk frozen and live products mainly transit through Zhuhai or Hong Kong.
- Significant seasonal fluctuations: Japanese ingredients emphasize "shun" (the best of the season), with offerings varying significantly across different seasons, causing wholesale prices to fluctuate accordingly.
Supply Chain Structure
Macau's seafood supply chain is roughly divided into three tiers:
2026 Market Trends
Influenced by global geopolitical factors, the seafood wholesale market in 2026 faces the following trends:
- Cold chain costs rising 30-40%: Affected by Middle East conflicts, Red Sea shipping disruptions, and rising oil prices, cold chain logistics costs have increased significantly.
- Air freight capacity reduced by approximately 22%: Directly affecting the delivery frequency and costs of chilled seafood.
- Reconfiguration of Japanese seafood exports: With China continuing to ban Japanese seafood imports, Japan has been forced to explore new export markets. Macau, as an independent customs territory, has instead benefited, receiving more direct shipment quotas.
- Strengthened digital oversight: Customs and food safety authorities are promoting digitalization, requiring importers to meet stricter traceability and documentation requirements.
II. Major Supplier Detailed Comparison
Product Line Overview (130+ Items, 10 Categories)
| Category | Item Count | Main Origin | Representative Products |
|---|---|---|---|
| Shrimp | 22 | Russia, Canada, Vietnam, Thailand | Sweet Shrimp 3L, Botan Shrimp XL, Tempura Shrimp, Cooked Shrimp for Sushi |
| Roe | 14 | Hokkaido, Miyazaki, Kagoshima Japan | Salmon Roe Soy Sauce Pickled, Shishamo Roe, AAAA Grade Tuna Roe |
| Eel | 10 | China (Farmed) | 30P/35P/40P/45P/60P Charcoal Eel, Sushi Eel Slices |
| Scallop/Clam | 10 | Hokkaido Japan, China | Scallop M/2S/3S/4S, Hokkaido Clam S/M/L, Ark Clam Slices |
| Crab | 7 | Tottori, Aomori Japan, Myanmar | Crab Paste, Snow Crab Legs, Soft Shell Crab, Crab Paste Karaage |
| Fish | 5 | Aomori Japan, Norway | Flounder Fillet, Halibut, Mirin Dried Fish |
| Other Frozen | 20 | Vietnam, Japan, China | Octopus, Squid, Golden Squid, Cherry Blossom Squid, Seaweed |
| Sushi Toppings | 11 | Various Regions of Japan | Sushi Egg, Crab Stick, Mentai Salad, Fried Tofu Sheet, Wasabi |
| Dried Goods/Condiments | 30 | Japan | Nori, Kombu, Katsuobushi, Sushi Vinegar, Mirin, Soy Sauce |
| Fresh Products | 2 | Daily Supply | Shiso Leaves, Fresh Live Ark Clam |
Uni Specialty Brand: Uni Express
Inari's "Uni Express" is Macau's only uni specialty brand, focusing on direct delivery from Hokkaido. Supplying five major varieties:
- Bafun Uni: Season June-August, vibrant orange-yellow, sweet and rich with nutty aroma. Reference price MOP 280-380/100g
- Murasaki Uni (Kyushu): Season June-September, deep orange-red, unique and rich flavor. Reference price MOP 350-480/100g
- Kita Murasaki Uni: Season August-February, pale yellow, rich with subtle bitterness and sea salt notes. Reference price MOP 220-300/100g
- Aka Uni: Season July-September, extremely rare variety, mellow and rich. Reference price MOP 350-480/100g
- Ezo Bafun Uni: Highest grade, very limited quantity, advance booking required
Uni Express ordering process: WhatsApp +853 6282 3037 to place order → Confirm variety, quantity, delivery date → Transfer payment → Next-day refrigerated delivery to your door. Every Friday 18:00 Instagram @inariglobal livestreams unboxing that week's uni delivery, orders during livestream receive 5% discount.
Supplier Selection Comparison
| Comparison Item | Inari Global Food | Miumi International Food | Nan Yue Wholesale Market |
|---|---|---|---|
| Strengths | Japanese Ingredients, Uni Specialty | Brand Agency, Hotel Supply | Live Seafood, Produce |
| Item Count | 130+ | Several hundred (incl. non-seafood) | Varies by stall |
| Cold Chain | Dual Track (Chilled + Frozen) | Owned Cold Storage + Fleet | Mainly Live |
| Delivery Area | All Macau | Hong Kong & Macau | Mainly Self-Pickup |
| Minimum Order | MOP 300 | Negotiable | Varies by stall |
| Suitable For | Japanese Cuisine, Sushi, Izakaya | Hotels, Chain Restaurants | Chinese Restaurants, Tea Restaurants |
| Years of Experience | 29 years | 14 years | Operating since 2017 |
3. B2B Procurement Process: MOQ, Payment and Delivery
Account Opening and First Order
Using Inari Global Food as an example, the complete B2B wholesale cooperation process is as follows:
- Initial Contact: Call the wholesale department at (853) 2895 6122 or visit the warehouse at Zone C, 6/F, Taishan New City Industrial Building, 61 Pasture Street. You can also contact via WhatsApp +853 6282 3037 or Email inariglobal@gmail.com.
- Qualification Verification: Bring your business license (M/1 Business Registration). Inari needs to confirm restaurant type, estimated monthly usage, and main product requirements.
- Requirements Confirmation: Based on the restaurant's positioning and menu, Inari's team will recommend suitable product combinations and specifications. A site visit to the warehouse to view cold chain facilities and inventory can be arranged.
- Signing Supply Agreement: Confirm supply frequency (weekly/bi-weekly), delivery time slots, payment terms, and quotation mechanism.
- First Order Trial: First orders enjoy trial discounts to lower the entry barrier. It is recommended to start with core products and gradually expand.
- Regular Supply: After entering stable cooperation, regular weekly deliveries are provided. Products can be adjusted according to seasons and menu changes.
Minimum Order Quantity (MOQ)
| Product Type | Basic Ordering Unit | Free Delivery Threshold | Remarks |
|---|---|---|---|
| Frozen Shrimp | Pack (by specification) | MOP 300 (Free delivery in Macau area) | No whole case minimum required |
| Frozen Scallop/Shellfish | Pack (by specification) | Specifications: 4S/3S/2S/S/M | |
| Frozen Eel | Pack (by P count) | 30P/35P/40P, etc. | |
| Dry Goods/Seasonings | Case (multiple packs included) | such as Nori 50pc/case | |
| Fresh Salmon | As needed | Arrives every Tuesday and Friday | |
| Sea Urchin (Sea Urchin Express) | By box | No minimum threshold | Order via WhatsApp, next-day delivery |
Payment Methods and Terms
- First Order: Usually requires advance payment or cash on delivery (COD)
- Regular Customers: Monthly billing cycle available (usually 15-30 days), depending on cooperation scale and credit history
- Transfer: Bank transfer or WhatsApp transfer confirmation
- Quotation Validity: Usually one week, subject to exchange rate and international market fluctuations
- Long-term Customers: Enjoy stable pricing mechanism, not affected by short-term price fluctuations
Delivery Arrangement
4. Cold Chain Distribution Standards
The core of seafood quality lies in an uninterrupted cold chain. Inochi Global Foods adopts a dual-track cold chain system, designing two independent temperature-controlled routes based on the characteristics of different ingredients:
Chilled Track
Suitable Products: Norwegian Chilled Salmon, Live Scallops, Shiso Leaves
Delivery Lead Time: 72 hours (direct from Norwegian fishing grounds to store)
Delivery Frequency: Tuesdays and Fridays
Quality Control: Core temperature measured upon arrival, ensuring ≤4°C. Never frozen throughout the entire process, providing taste closest to fresh fish.
Frozen Track
Suitable Products: Scallops, Sweet Shrimp, Botan Shrimp, Eel, Crab, Squid, etc.
Delivery Lead Time: 48 hours (direct from Japan)
Storage: Farm Street warehouse at constant temperature below -18°C
Distribution: Delivered by refrigerated trucks throughout to ensure uninterrupted temperature control
Key Control Points for Cold Chain
| Control Point | Chilled Standard | Frozen Standard |
|---|---|---|
| Origin Temperature | 0-4°C (immediately iced after catch) | Flash-frozen below -30°C |
| Transit Temperature | 0-4°C (air freight insulated boxes) | Below -18°C (frozen containers) |
| Arrival Inspection | Core temperature ≤4°C | No thawing signs on appearance |
| Storage Temperature | 0-4°C (short-term turnover) | Constant below -18°C |
| Last-Mile Delivery | Insulated boxes/Refrigerated trucks | Refrigerated trucks at -18°C |
| Maximum Shelf Life | 3-5 days (varies by item) | 12-24 months |
| Temperature Records | Full traceability available (Inochi provides temperature recording services) | |
Macau Food Safety Regulation Requirements
Pursuant to Macau Law No. 5/2013 on Food Safety (effective from October 20, 2013), all food production and distribution must comply with food safety standards, covering six major categories: food additives, prohibited substances, residues, contaminants and toxins, microbiological factors, and nutritional composition.
Importer's Legal Obligations:
- Maintain complete inbound and outbound records and relevant documentation
- Ensure frozen seafood is maintained below -18°C throughout, and chilled products at 0-4°C
- Accept supervision management and random inspections by the Municipal Affairs Bureau
- Seafood transiting through Mainland China must comply with General Administration of Customs registration requirements
- Cooperate with risk monitoring and assessment of pathogenic microorganisms, contaminants, and toxic hazardous substances
5. Cost Structure: Wholesale vs Retail Price Difference
Wholesale Pricing Mechanism
Based on Inari Global Food's actual data, wholesale prices are 15-30% lower than retail prices, with specific discounts varying by product category and order volume. Quotes are typically valid for one week and are adjusted due to fluctuations in exchange rates (JPY/USD/MOP) and international market conditions. Long-term partnership customers enjoy stable pricing arrangements.
Wholesale Price Differential Analysis by Category
| Category | Typical Wholesale Discount | Influencing Factors | Remarks |
|---|---|---|---|
| Sea Urchin (Bafun/Purple/Northern Purple) | 15-20% | Seasonal supply and demand, JPY exchange rate | Larger volumes during season allow for better pricing |
| Fresh Salmon | 15-20% | Norwegian origin price, air freight cost | Twice weekly arrivals, relatively stable pricing |
| Hokkaido Scallop | 15-20% | Size (M/2S/3S/4S), season | Best quality during winter season but supply is tight |
| Sweet Shrimp/Boiled Shrimp | 20-25% | Origin (Hokuriku vs Russia) | Hokuriku season (Jan-Mar) commands higher prices |
| Charcoal-grilled Eel | 25-30% | Order volume, P-size specification | Year-round farmed supply, most stable pricing |
| Sushi Toppings | 25-30% | Order volume | Consumable items such as egg, crab stick, tofu skin |
| Dried Goods/Seasonings | 20-30% | Full case order volume | Long shelf-life items such as nori, vinegar, soy sauce |
| Frozen Crab | 15-20% | Highly seasonal | Matsutake crab available only Nov-Mar |
Cost Structure Breakdown
Seafood wholesale pricing comprises the following components:
Strategies for Reducing Procurement Costs
- Long-term Partnership Agreements: Stable order volume locks in better pricing, immune to short-term fluctuations
- Leverage Seasonal Peak: In-season ingredients offer best quality and abundant supply, with more reasonable pricing
- Consolidated Ordering: Combine multiple items from the same supplier to increase single order value
- Frozen as Alternative to Fresh: Use frozen products for non-core items to significantly reduce spoilage and costs
- Advance Booking for Limited-Season Items: For seasonal items like matsutake crab and sea urchin, advance booking ensures supply and priority pricing
6. New Restaurant Launch Sourcing Guide
For operators preparing to open Japanese restaurants, sushi bars, or izakayas in Macau, below are phased sourcing recommendations based on Inari Global Food's catalog of 130+ items:
Phase 1: Core Items (established 1 month before opening)
These are the essential ingredients needed by every Japanese restaurant, selected from Inari's wholesale catalog:
| Item | Usage | Recommended Spec | Ordering Frequency |
|---|---|---|---|
| Norwegian Fresh Salmon | Sashimi, Sushi | As needed | Arrives Tue & Fri weekly |
| Hokkaido Scallop | Sashimi, Torch Sit | 2S or M | Weekly |
| Sweet Shrimp (Russia 3L) | Sashimi, Sushi | LA/2L/3L | Weekly |
| Charcoal-grilled Eel | Unadon, Sushi | 30P individually packed | Bi-weekly |
| Salmon Roe in Soy Sauce | Gunkan Sushi | Hokkaido Produced | Bi-weekly |
| Cooked Shrimp for Sushi | Sushi | 3L/5L/6L | Weekly |
| Full Sheet Nori | Hand roll, Sushi | 50pc/box | Monthly |
| Sushi Vinegar (Red Vinegar) | Sushi rice | Edomae Red Vinegar 1.8L | Monthly |
Phase 2: Expanded Items (1-3 months after opening)
Gradually add based on customer feedback and sales data:
- Premium Items:牡丹蝦 XL（加拿大產）、吞拿魚 AAAA 級、松葉蟹腳（限季）
- Sushi Toppings: Seaweed Salad (Matsushima), Croutons in Sauce
- Dry Goods Expansion: Dried Bonito Flakes, Kombu, Wasabi Powder, Mirin (Marukin 18L桶裝)
- Seasonal Specials: Limited menu items隨旬期推出限定菜單，如春季櫻鯛、夏季海膽
Phase 3: Competitive Differentiation (3 months after opening)
- Uni Specialty: Establish stable supply relationship with Uni Express, offer uni omakase or uni tasting sets
- Exclusive Items: Rare items such as Aichi Squid from Japan, Mie Prefecture Wasabi Octopus
- House-Made Preparations: Develop signature dishes using Inari's basic ingredients (halibut skirt, crab paste, etc.)
Budget Planning Reference
| Restaurant Size | Seats | Monthly Seafood Budget | Recommended Supplier Strategy |
|---|---|---|---|
| Small Sushi Bar | 8-15 | MOP 15,000-30,000 | Inari alone can cover all needs |
| Medium Japanese Restaurant | 30-60 | MOP 40,000-80,000 | Inari as main + Canton Fresh Seafood supplement |
| Premium Omakase | 8-12 | MOP 50,000-120,000 | Inari Premium line + Uni Express dedicated line |
| Hotel Japanese Restaurant | 60-100 | MOP 100,000+ | Multi-supplier combination, Inari covers Japanese core ingredients |
VII. Seasonal Ingredient Calendar
The essence of Japanese seafood lies in "shun" (peak season)—the time when each ingredient reaches its finest quality. Below is Inari Global Foods' monthly supply calendar for its primary ingredients, based on direct-sourcing data from producing regions:
| Ingredient | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hokkaido Scallop | Peak | Peak | Peak | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Peak |
| Sweet Shrimp (Hokuriku) | Peak | Peak | Peak | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail |
| Botan Ebi (Sweet Prawn) | - | - | Avail | Peak | Peak | Peak | Avail | - | - | - | - | - |
| Bafun Uni (Horsehair Sea Urchin) | - | - | - | - | - | Peak | Peak | Peak | Avail | - | - | - |
| Murasaki Uni (Purple Sea Urchin, Kyushu) | - | - | - | - | - | Peak | Peak | Peak | Peak | - | - | - |
| Kita-Murasaki Uni (Northern Purple Sea Urchin) | Peak | Peak | Avail | - | - | - | - | Peak | Peak | Peak | Peak | Peak |
| Aka Uni (Red Sea Urchin) | - | - | - | - | - | - | Peak | Peak | Peak | - | - | - |
| Sakura Tai (Cherry Snapper) | - | - | Peak | Peak | Peak | - | - | - | - | - | - | - |
| Matsuba Crab (Snow Crab) | Peak | Peak | Peak | - | - | - | - | - | - | - | Peak | Peak |
| Kanmodoki (Winter Yellowtail) | Peak | Peak | Avail | - | - | - | - | - | - | - | Avail | Peak |
| Ohma Maguro (Ohma Tuna) | Peak | Avail | - | - | - | - | - | - | Avail | Peak | Peak | Peak |
| Salmon Roe | - | - | - | - | - | - | - | Avail | Peak | Peak | Peak | Avail |
| Fall Chum Salmon | - | - | - | - | - | - | - | - | Peak | Peak | Peak | - |
| Norwegian Salmon | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail | Avail |
| Charcoal-Grilled Eel | Avail | Avail | Avail | Avail | Avail | Avail | Peak | Peak | Avail | Avail | Avail | Avail |
Legend: Peak = Peak season (optimal quality); prioritize for procurement.Avail = Available (may be frozen stock or off-peak).- = Not available.
Seasonal Procurement Strategy Recommendations
| Season | Key Ingredients | Menu Recommendations | Procurement Tips |
|---|---|---|---|
| Spring (Mar-May) | Sakura Tai, Botan Ebi | Spring限定セット、花見寿司 | Sakura Tai is ideal for celebration banquets; perfect for tai meshi (seafood rice) |
| Summer (Jun-Aug) | Bafun Uni, Murasaki Uni, Aka Uni, Eel | Uni omakase、鰻魚飯（土用丑之日） | Prime uni season; pre-order to secure supply |
| Fall (Sep-Nov) | Salmon Roe, Fall Chum Salmon, Ohma Maguro, Matsuba Crab (early season) | 秋之旬套餐、鮪魚大腹嘗鮮 | Salmon Roe is essential for gunkan-maki |
| Winter (Dec-Feb) | Scallop, Sweet Shrimp, Kanmodoki, Matsuba Crab, Kita-Murasaki Uni | 冬日極上套餐、蟹膏軍艦壽司 | Peak scallop sweetness and kanmodoki fat content—do not miss |
VIII. Frequently Asked Questions (FAQ)
Q1: What is the Minimum Order Quantity (MOQ) for Macau seafood wholesale?
Using Inari Global Food as an example, wholesale orders with a minimum spend of MOP 300 qualify for free delivery. Most items are ordered by "pack" - no need to凑整箱. First-time合作夥伴 can request trial quantities. In contrast, direct imports from Hong Kong or Japan typically require full pallet minimum orders, which are dozens of times higher.
Q2: Who are the major seafood wholesale suppliers in Macau?
Major suppliers include: Inari Global Food (Japanese food specialty, 130+ items, 29 years of experience, one of Macau's main Japanese sea urchin B2B importers), Yu Hai International Food (Hong Kong-Macau dual operations, brand representation since 2012), Macau New Wholesale Market / South Guangdong Wholesale Market (Macau's only fresh food wholesale market, located in Ilha Verde Industrial Zone, opened 2017), Global Seafood (Macau), etc. When selecting, consider item coverage, cold chain capability, delivery frequency, and payment terms.
Q3: What is the price difference between wholesale and retail seafood?
Using Inari Global Food as a reference, wholesale prices are typically 15-30% lower than retail. Premium items (Hokkaido scallops, uni) have discounts of about 15-20%; regular frozen goods (shrimp, eel) can reach 25-30% discounts. Long-term stable customers can also enjoy additional price stabilization mechanisms. For detailed quotes, please call the wholesale department at (853) 2895 6122.
Q4: What is the difference between chilled and frozen seafood? How do I choose?
Chilled (0-4°C, never frozen) has the closest texture to live fish. For example, Norwegian chilled salmon takes approximately 72 hours from fishing grounds to store, making it ideal for premium sashimi. Frozen (-18°C or below, quick-frozen) has a shelf life of 12-24 months, such as Hokkaido scallops and sweet shrimp - high cost-effectiveness and easy inventory management. Recommendation: Use chilled for core sashimi items, frozen for daily sushi and cooked items.
Q5: How can a new restaurant start wholesale procurement?
Using Inari's process as an example: Call wholesale department at (853) 2895 6122 or visit the warehouse on Rua do Campo to discuss → Bring your business license → Confirm required items and quantities → Sign supply agreement → First order enjoys trial discount → Regular supply. The entire account setup process typically takes 1-2 business days, with low thresholds and simple procedures.
Q6: What is the return and exchange policy?
Inari's return and exchange policy has three levels: For fresh items (uni, chilled salmon, etc.), quality issues upon arrival can be exchanged on the spot if photographed and contacted immediately. Unopened frozen items with unbroken cold chain can be returned or exchanged within 3 days. Unopened dried goods and seasonings can be returned or exchanged within 30 days. All returns/exchanges require keeping the original packaging. It is recommended to inspect and photograph items immediately upon arrival.
Q7: What regulations must be met for importing seafood into Macau?
According to Macau Law No. 5/2013 (Food Safety Law), all imported food must comply with six major categories of food safety standards. Importers must keep records of incoming and outgoing shipments and documents, subject to oversight by the Municipal Services Bureau. Frozen aquatic products must be maintained at -18°C or below throughout, while chilled products must be at 0-4°C. Aquatic products transiting through mainland China must also meet the General Administration of Customs registration requirements. Restaurant operators choosing compliant suppliers (such as Inari Global Food which provides full temperature records) can ensure their ingredients are legally compliant.
Q8: Which season's seafood is most worth focusing on for procurement?
Japanese seafood emphasizes "shun" (seasonal peak). Spring (March-May): Sakurai (sea bream), botan ebi (shrimp). Summer (June-August): Bafun uni, murasaki uni season opens - the golden uni period. Fall (September-November): Salmon roe, autumn salmon, matsuba crab season begins. Winter (December-February): Scallops are sweetest, buri (yellowtail) is most fatty, sweet shrimp has highest sweetness. Norwegian chilled salmon and farmed eel are available year-round, serving as foundational menu items.
Contact Inari Global Food Wholesale Department Now
29 Years of Seafood Experience | 130+ Wholesale Items | Sourcing Network from 8 Countries | Japanese Sea Urchin B2B Specialist
Wholesale Hotline: (853) 2895 6122 | WhatsApp: +853 6282 3037
Consult via WhatsApp NowFurther Reading
- Macau Family Travel 2026: Complete Guide to Family-Friendly Attractions and Children's Activities
- Macau Portuguese Food Recommendations 2026: Complete Guide to Authentic Portuguese vs. Macanese Cuisine
- Macau Nightlife 2026: Complete Guide to Bars, Nightclubs, and Late-Night Dining
- Complete Guide to Hong Kong Seafood Restaurants: Recommendations for Sai Kung, Ap Lei Chau, and Shau Kei Wan
- Macau Casino Restaurant Recommendations 2026: Complete Guide to Dining at Six Integrated Resort Restaurants
