Most of the seafood used in Japanese cuisine is procured locally. But in Switzerland, which is landlocked,
most seafood is imported from around Europe, from the Atlantic or Mediterranean seas. Bluefin tuna comes from the Mediterranean, farmed tuna comes from Spain, and salmon is imported from Ireland, Norway and Scotland. Other than that, sweet shrimp comes from the Scandinavian countries, mackerel comes from Norway,
and octopus comes from Italy.
Currently there are many barriers to importing seafood from Japan to the EU or Switzerland.
This is because the EU requires Japan to implement HACCP standards of food control, and Switzerland has similar requirements. Since opening the HACCP-compliant Toyosu market in October, 2018, it is likely that the number of Japanese companies able to export seafood to the EU and Switzerland will increase.