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Owners Don Disraeli, Ph.D biologist, and Randee Disraeli, former researcher at Scripps Institute of Oceanography, were trained by a Japanese family who had been perfecting the art of seafood processing for three generations. The Kanaloa approach combines traditional Japanese processing techniques with current scientific knowledge. The Disraelis have researched worldwide sources firsthand and have cultivated an outstanding network of suppliers for wild and farm raised fish and seafood. Kanaloa holds these suppliers to the most stringent standards. The Kanaloa team pursues quality at every step in the process. Fish is graded on strict standards, coupled with innovative seafood storage and shipping techniques exceeding industry and government standards, putting Kanaloa in a class all its own. |
