市場規模與特點

The Macau seafood wholesale market has several unique characteristics:

Affected by global geopolitics, the 2026 seafood wholesale market faces the following trends:

開戶與首次訂購

Using Inari Global Food as an example, the complete process for B2B wholesale cooperation is as follows:

What is the minimum order quantity (MOQ) for Macau seafood wholesale?

Using Inari Global Food as an example, wholesale orders with minimum spend of MOP 300 qualify for free delivery. Most products are ordered by 'pack' or 'case' as the basic unit, with no need to meet full case quantities. First-time合作 partners can request trial sizes to lower the barrier to try. In contrast, direct imports from Hong Kong or Japan typically require full pallet minimums, which are dozens of times higher.

Who are the major seafood wholesale suppliers in Macau?

Major seafood wholesale suppliers in Macau include: Inari Global Food (Japanese ingredients specialist, 130+ products, 29 years experience, ~70% sea urchin market share), Miumi International (Hong Kong-Macau dual operations, agent for Japanese Hida Wagyu and seafood), Nam Yue Wholesale Market (Macau's only fresh food wholesale market, located in Ilha Verde Industrial Zone), and Global Seafood (Macau), among others. When selecting, consider product coverage, cold chain capability, delivery frequency, and payment terms.

What is the price difference between wholesale and retail seafood?

Using Inari Global Food as reference, wholesale prices are typically 15-30% lower than retail prices, depending on the product and order volume. Premium ingredients (such as Hokkaido scallops, sea urchin) have wholesale discounts of approximately 15-20%; regular frozen products (such as shrimp, eel) can reach 25-30% discounts. Long-term stable partners can also enjoy additional price stability mechanisms, unaffected by short-term exchange rate fluctuations. Quotes are typically valid for one week.

What is the difference between chilled and frozen seafood?

Chilled refers to seafood kept at 0-4°C throughout, never frozen, such as Norwegian chilled salmon, which takes approximately 72 hours from fishing grounds to store—taste is closest to live fish. Frozen refers to seafood quick-frozen to -18°C or below, with shelf life of 12-24 months, such as Hokkaido scallops and sweet shrimp. Chilled products are higher in price but unmatched in freshness, suitable for premium sashimi; frozen products offer better value and easier inventory management, suitable for restaurants with stable daily output.

How can a new restaurant start wholesale procurement?

Using Inari Global Food's process as example: 1. Call the wholesale department at (853) 2895 6122 or visit the warehouse at Unit C, 6/F, Nova City Industrial Building, 61Rua de Campo to discuss; 2. Bring your business license; 3. Confirm desired products and quantities; 4. Sign a supply agreement; 5. First order qualifies for trial discounts; 6. Regular deliveries thereafter, weekly. The entire account setup process typically completes in 1-2 business days.

What is the return and exchange policy for Macau seafood wholesale?

Using Inari Global Food as example: For fresh products (sea urchin, chilled salmon, etc.), if quality issues are found on the day of delivery, take photos on-site and contact them immediately for exchange. For frozen products that are unopened and cold chain unbroken, returns or exchanges can be made within 3 days. Dry goods and condiments that are unopened can be returned or exchanged within 30 days. All returns/exchanges require retaining original packaging. It is recommended to inspect immediately upon delivery and photo document—this is the most effective quality assurance method.

What regulations must Macau imported seafood comply with?

According to Macau Law No. 5/2013 Food Safety Law, all imported food (including aquatic products) must comply with food safety standards, covering six major categories including pathogenic microorganisms, contaminants, toxic and hazardous substances. Importers are obligated to maintain incoming and outgoing records and relevant documents, with the Municipal Council overseeing supervision. Additionally, frozen aquatic products must be maintained at -18°C or below throughout, chilled products at 0-4°C. Aquatic products transited through mainland China must also comply with General Administration of Customs registration requirements.

Which season is best for sourcing seafood?

Japanese seafood follows 'shun' (peak season), with seasonal highlights: Spring (March-May) brings sakura tai and botan ebi into season, ideal for spring-limited menus. Summer (June-August) brings horse manure sea urchin and purple sea urchin season opening, the golden period for uni dishes. Fall (September-November) brings salmon roe and autumn salmon migration, also the start of matsutake crab season. Winter (December-February) brings the sweetest Hokkaido scallops, richest winter yellowtail, and sweetest sweet shrimp. Norwegian chilled salmon and farmed eel remain stable year-round.

Complete Guide to Macau Seafood Wholesale Suppliers: B2B Procurement, Cold Chain Delivery and Cost Analysis

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5,204 words20 min read5/19/2026Macau Seafood WholesaleMacau Seafood SupplierSeafood B2B Procurement

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2026 Complete Guide to Macau Seafood Wholesale: Major Suppliers Comparison Including Inari Global Food, B2B Procurement Process, Cold Chain Delivery Standards, Wholesale vs Retail Price Analysis, Startup Procurement Solutions for New Restaurants, and Seasonal Ingredient Calendar.

Complete Guide to Macau Seafood Wholesale Suppliers: B2B Procurement, Cold Chain Delivery & Cost Analysis (2026)