In France, there is a trend toward having an open explanation of the source of the seafood with emphasis on sustainability and ethical fishing methods. In addition to that, with lower costs and a stable supply in mind, most Japanese restaurants use EU seafood products.
Many Japanese restaurants order seafood and have it delivered from wholesalers based in the Rungis market. In order to differentiate themselves from other restaurants in terms of type and quality of seafood, high-end restaurants purchase their own fish through contracts with fishermen, or they purchase Ikejime fish through Japanese fishmongers. The Ikejime technique of humanely processing fish has become popular in the French food and drink industry.
In most Japanese restaurants, the main types of seafood used are salmon and tuna, however, sea bass (French: Bar or Poisson noble for higher grades), flounder (French: Turbo / Barbue), and white fish such as sea bream (Japanese: Tai / French: Dorade royal) are often served in high class French restaurants as a main dish. Japanese restaurants often serve this kind of fish as well.