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L'Arc En Ciel Corporation – HACCP Certified Smoked Fish Processing Plant
Smoking Excellence
Since 2011
From Ocean to Industry – Quality You Can Trust
Premium Smoked Fish Selections
Long Shelf Life, Trusted by Manufacturers
With a shelf life of up to 3 years
Smoked Fish Varieties
Locally and Internationally Sourced | Crafted for Culinary Excellence
At L’Arc En Ciel Corporation, we take pride in transforming the best of the sea into premium smoked fish products tailored for further processing. Our commitment to quality begins with responsibly sourced raw materials—caught by both large fishing fleets and marginal fisherfolk within the Philippine Exclusive Economic Zone (FAO Zone 71), and supplemented by imported catch when needed.
Our smoked fish products are exported globally and play a vital role in the food manufacturing industry. These products, particularly katsuobushi, are essential for crafting high-quality seasonings, flavorings, toppings, and soup bases. Our products are not meant for direct consumption but are instead used by food processors and culinary manufacturers in Japan, Taiwan, and Korea to create delicious, ready-to-eat dishes.
Traditional Methods, Modern Standards
All products are meticulously smoked using traditional techniques perfected over time, and processed in our HACCP-certified facility in General Santos City, Philippines. We maintain strict food safety and quality assurance protocols, ensuring every batch meets international requirements.
Our Premier Smoked Fish Products
Smoked Fish Skipjack
カツオふし/燻製鰹魚
Raw Material:
Katsuwonus pelamis (Skipjack Tuna)
Flavor Profile:
Deep, rich umami with a smoky finish
Texture:
Firm, wood-like texture ideal for shaving into flakes
Primary Use:
Key ingredient for traditional Japanese dashi and seasoning blends
Skipjack tuna is the cornerstone of authentic katsuobushi production. Its robust flavor and durable texture make it ideal for extended drying and smoking—a process that can last up to a month. This careful preparation results in a hardened product that can last for years when stored properly. Once shaved into flakes, skipjack katsuobushi is used as a foundational element in Japanese cuisine, lending unmatched depth and umami to broths, sauces, and various seasonings.
Smoked Fish Yellowfin
キハダマグロふし/燻製黃鰭鮪
Raw Material:
Thunnus albacares (Yellowfin Tuna)
Flavor Profile:
Milder and cleaner taste compared to skipjack
Texture:
Soft, tender, and easy to work with
Primary Use:
Ideal for sauces, salad toppings, and subtle flavoring
Yellowfin tuna offers a more delicate flavor, making it a versatile choice for both Asian and Western cuisine. Its tender texture is favored for use in high-end seasonings and specialty products that require subtle yet complex flavor layers. Often used in sushi and sashimi in its raw form, yellowfin is also excellent in its smoked form for manufacturers looking to create nuanced, refined food products.
Smoked Fish Albacore
ビンナガマグロふし/燻製長鰭鮪
Raw Material:
Thunnus alalunga (Albacore Tuna)
Flavor Profile:
Light, clean, and slightly sweet
Texture:
Pale-fleshed with a flaky, soft consistency
Primary Use:
White sauces, premium soups, delicate culinary blends
Albacore tuna is prized for its elegant flavor and is the only tuna variety classified as “white meat tuna” in the U.S. Its pale flesh and delicate taste make it a go-to choice for food companies looking to add sophistication to their products. Albacore katsuobushi is particularly valued in dishes that require a gentle umami lift, such as clear soups, white sauces, or light broths.
Smoked Fish Muroaji
ムロアジふし/燻製竹筴魚
Raw Material:
Decapterus spp. (Round Scad)
Flavor Profile:
Bold, oily, and rich in flavor
Texture:
Moist and flakey, rich in natural oils
Primary Use:
Soup bases, broths, and strong-flavored sauces
Muroaji, or round scad, is a flavorful fish used to enhance the richness of broths and bases. Its naturally high oil content contributes a bold, satisfying flavor to any culinary blend. Often used in traditional Filipino cooking, this smoked fish has also found a place in Japanese and Mediterranean cuisines where strong, oily profiles are essential.
Smoked Fish Saba
サバ/鯖魚
Raw Material:
Scomber australasicus
(Atlantic Mackerel)
Flavor Profile:
Rich, slightly sweet with buttery undertones
Texture:
Soft, oily, and highly flavorful
Primary Use:
Marinades, soup concentrates, flavorful spreads
Saba is a highly nutritious and flavorful fish, celebrated for its bold taste and high omega-3 content. Common in both Japanese and Mediterranean cuisines, saba katsuobushi is used to create complex, satisfying flavors in soups and sauces. Its oil-rich flesh allows for excellent absorption of smoke, making it a favorite for robust culinary products that require a standout base flavor.
Smoked Fish Shoda/Suma
ソウダガツオふし/燻製宗田
Raw Material:
Auxis thazard & Auxis rochei (Bonito)
Flavor Profile:
Intense, smoky with a signature bonito aroma
Texture:
Dense and savory
Primary Use:
Essential ingredient for authentic dashi, seasoning powders, and noodle soups
Bonito species have long been cherished in Japanese culinary heritage. The traditional smoking and fermenting process, which can take months to complete, results in a product with profound umami and smoky character. Smoked shoda or suma is revered for its role in crafting the perfect dashi broth—the soul of many Japanese dishes. Its concentrated flavor is also ideal for seasoning mixes, instant noodle bases, and savory snacks.
Katsuobushi for Pets: Nutrition Beyond Humans
Did you know that our katsuobushi isn’t just for humans?
Our smoked fish products also serve as nutritious additions to premium pet food and treats. High in omega-3 fatty acids, quality proteins, and essential nutrients, our smoked fish offers:
A natural flavor enhancer for pet diets
Digestible protein for optimal health
Support for coat, brain, and joint health in cats and dogs
Whether used in kibble, soft treats, or food toppers, our smoked fish provides your furry friends with a delicious, wholesome boost.
Strict Raw Material Standards
To guarantee product safety and quality, our raw materials are received in chilled or frozen condition, with the following specifications:
Internal backbone temperature maintained below 4.4˚C
Free from blemishes, injuries, pressure marks, and discoloration
Histamine levels strictly below 50 ppm
Processing & Physico-Chemical Quality
Our Katsuobushi undergoes a meticulous smoking and drying process to achieve:
Moisture content: 18%
Water activity: Maintained at a safe level to ensure stability
Structure: Firm and dense, ideal for shaving or powdering
Each batch is produced under the guidance of HACCP-certified professionals, ensuring consistent quality and food safety compliance.
Our Commitment to Food Safety, Quality, and Compliance
Legal and Regulatory Compliance
We hold all necessary licenses and permits, including business permits, tax identification numbers, and environmental compliance certificates. Our dedication to legal and operational standards is unwavering.
HACCP Certified
We are proud to be HACCP Certified, ensuring that our food safety standards meet international requirements. This certification is a testament to our meticulous approach to processing and quality control.
Our Mission
Our mission is to produce world-class smoked fish that consistently meets and exceeds industry and regulatory standards. Through the implementation of our Hazard Analysis and Critical Control Points (HACCP) Program, we ensure:
Product safety and integrity
Compliance with international regulations
Satisfaction of both clients and government standards
What Makes Us Different
HACCP-Certified Facility
Our plant adheres to the highest food safety standards, ensuring our products meet international regulations.
Sustainable Sourcing
We carefully select our raw materials from reputable suppliers, utilizing both fresh and imported frozen fish to maintain quality and consistency.
Global Supply Chain
With an extensive distribution network, we cater to international markets, delivering premium smoked fish products to manufacturers worldwide.
Superior Quality
We use traditional smoking methods combined with modern innovations to enhance umami-rich flavors, making our products a preferred choice for manufacturers.
Expertly Processed Smoked Fish
We use traditional smoking methods combined with modern innovations to enhance umami-rich flavors, making our products a preferred choice for manufacturers.
Commitment to Continuous Improvement
We invest in research and innovation to refine our smoking techniques, improve efficiency, and uphold environmental responsibility in our production process.
Our Network of Companies
Seafood House Co., LTD.
Trading Company
Contact number
Mailing Address
8F, No. 1-1 Sec. 5, Zhongxiao E. Road, Xinyi District, Taipei City, Taiwan (R.O.C.)
Icelantic Tuna Inc.
Cold Storage Warehouse
Accredited by the Bureau of Fisheries and Aquatic Resources (BFAR)
Contact number
Mailing Address
Lot 34 Block 1, Purok Ngilay, National Highway, Tambler, General Santos City, South Cotabato, 9500, Philippines
CV. Markindo Raya
Smoked Fish Processing Plant
Contact number
Mailing Address
Desa Pale, Kec Tobelo Selatan, Kab Halmahera Utara, Prop Maluku Utara 97762, Indonesia
互利食品有限公司
Smoked Fish Processing Plant
Mailing Address
Taisan, Guangzhou, China