JUNE Fukuoka Market Fish

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IZUMI “OUGON” AJI – Horse mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel  – Izumi, Kagoshima

Izumi horse mackerel is a yellow horse macker­el that does not migrate. This fish is round in shape with a brilliant color. Its fat is pastelike with firm flesh and a strong sweet taste. It is truly a golden horse mackerel.

出水のアジは、回遊することがない瀬付きの黄アジです。型は丸みを帯び、色も光り輝いています。脂がのり、身はしっかりしていて、甘みが強く、まさに黄金のアジです。

 

 

 

メバル MEBARU – Fox jacopever
Mebaru - Fox jacopever

Mebaru – Fox jacopever –  Genkainada Sea, Nagasaki

This fish is known as a “harbinger of spring”: Its season begins with the arrival of spring. The flesh of the mebaru characteristically elastic but tender. It has a refined, sweet taste that is delight­ful all through the meal. It is delicious when salt grilled or simmered in a soy-seasoned broth.

春告げ魚とも呼ばれるように、春の訪れを感じた頃から旬が始まります。弾力のあるぷりぷりとした食感が特徴で、上品な甘みが食通もうならせる魚です。塩焼きや煮つけも美味です。

 

 

HIRAME – Fluke
Hirame - Fluke

Hirame – Fluke  –  Genkainada Sea, Nagasaki

This is a typical whitefish that needs no intro­duction. With the growing availability of live fish in the markets, hirame is becoming even more popular than sea bream.

説明するまでもない代表的な白身魚です。活魚で市場に出回るようになった最近では、鯛よりも人気を集める事も多くなりました。

 

 

YAZU – Young Yellowtail
Inada (Yazu) - Yellowtail

Inada (Yazu) – Yellowtail  –  Shiga, Nagasaki, Fukuoka

Yazu is young yellowtail, and its name varies by region. Compared to yellowtail that has put on some fat, yazu has a refreshing, clean taste, with firm flesh. This is a pleasant, reasonably-priced fish which can be enjoyed as sashimi, teriyaki, or deep-fried.

ブリの若魚で、地方によっては違う呼び名になります。脂が乗ったブリに比べるとさっぱりとした爽やかな味わいで、ハリのある食感が特徴です。リーズナブルな価格もうれしい魚です、刺身・照り焼・から揚げなど、なんでも美味です。

 

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack  –  Fukuoka

This fish is often mistaken for a slender yellow­tail. Since far fewer of hiramasa are caught throughout Japan, it is known as a high-value fish, but there are many fine specimens of this fish to be found in the warm waters off Fukuoka.

ブリを細身にした姿形で、良く間違われます。全国的にみると、獲れる数が圧倒的にブリより少ないため、高級魚として知られていますが、暖かい海を回遊する性質から福岡では良いものが沢山あがります。

 

 

 

ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel   –  Fukuoka

In Japanese, “anago” suggests an eel that digs a hole to hide itself in the sand of inland seas. Anago comes out to feed in the evening, a habit that fisherman make use ofto catch this eel. Fisherman lower cylindrical bamboo baskets into the water, and the anago comes looking for the bait in the trap from which it cannot escape. In the morning the trap- and the anago – is lifted to the surface. This is a delicious white-meat fish with just the right amount of fat. An ago can be broiled in a soy-based sauce (kabayaki), served as sushi, or in a rice dish.

名前のとおり、内海の砂泥に穴をほって身を潜め、夜に餌をとります。漁業者はこの習性を利用し、夕方、餌を入れた竹筒・かごを沈め、夜の間にアナゴが餌を求めて入り込み、出られなくなった所を、朝引き上げて獲ります。  程よく脂が乗った口当たりの良い白身で、かば焼・寿司だね・あなご飯などにします。

 

KAWAHAGI – File Fish
Kawahagi - Filefish

Kawahagi – Filefish  –  Genkainada Sea, Nagasaki

Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from “cooking with the skin.” Umazurahagi catches have been increasing in recent years, and this fish is used to produce dried fish. This fish can be enjoyed as sashimi or simmered in a soy broth. It can also be cooked in a clay pot. Kawahagi’s liver is also prized as a rich-tast­ing delicacy.
筑前海ではカワハギと、顔が長いウマヅラハギ(方言:メンボ)が獲れます。カワハギの名は「皮をはいで調理する」ところからきています。  近年、ウマヅラハギの漁獲が増えており、干物の加工原料になります。身は刺身・煮つけにして美味しく、なべ物などにもします。  またキモ(肝臓)はその濃厚な味わいが珍重されています。

 

 

Smelt/whiting
Kisu - Smelt / whitings

Kisu – Smelt / whitings  –  Genkainada

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man learn the technique of releasing the hook from the fish without touching it.

産卵のため岸近くに回遊してきたキスを獲るそうごち網・流しさし網漁業が5月に解禁されて、新鮮なキスが店頭に並んでいます。きれいな砂の海底を好む魚で、綺麗な海が広がる志賀島は良質なキスが良く穫れる漁場となっています。鮮度を保つため、漁師は、「アジ」 に手を触れずに、針から、魚を、外すテクニックを、全員が取得しております。

 

 

GOMA SABA – Mackerel
GOMA SABA - Mackerel

GOMA SABA – Mackerel  –  Izu Islands /  Kyushu area

Two types of saba are available: The round-bodied masaba and the southern type gomasaba with black speckles on its belly. These fishes are caught with seine nets or hooks. As the Chinese characters with which the word “saba” is written suggest, this is a blue fish. It is rich in health-improving vitamin E and other nutrients. Live saba is well known in Fukuoka as sashimi, and it is also eaten vinegared, salted, and simmered in miso.

福体型の丸いマサバと腹側に黒い点のある南方型のゴマサバが獲れています。それをまき網や釣などで獲ります。  サバは鯖と書くように青魚の代表ともいえる魚で、健康の維持増進に役立つビタミンE等を豊富に含んでいます。  活サバは福岡では刺身で親しまれ、しめサバ・塩サバ・味噌煮などにします。

 

 

 

MAGOCHI – Flat Head
Magochi - Flat head

Magochi – Flat head  –  Kyushu

This is a high-quality fish that is typically avail­able in the summer months. Magochi is sliced thinly as “tessanami” sashimi and is esteemed for having a fine flavor rivals blowfish (fugu). Mago­chi is perfect for tempura and hotpot.

夏を代表する高級魚生ゴチは薄造りの刺身は別名「テッサナミ」と呼ばれ、河豚(ふぐ)に匹敵する美味しさであると評価されています。天ぷら、ちり鍋も絶品です。

 

 

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish  –  Kyushu

To lay their eggs, isaki ride the warm currents of Tsushima, pass through the waters around lki Island, arriving in the Chikuzen Sea in time for summer. lsaki are a school fish, so you are sure to see schools of this species around artificial fish reefs. lsaki has white meat, and the larger fish have a unique flavor that balances just right with the fat content. It is enjoyed as sashimi, salt-grilled, and sauteed.

イサキは産卵のため、対馬暖流に乗って壱岐沖を通り、旬を迎える初夏頃に筑前海にやってきます。また、群れをつくる魚で、人工魚礁などには必ずイサキの群れが見られます。身は白身で、特に大型のイサキは、特有の風味と適度な脂の乗り具合でたいへん美味しく、刺身・塩焼・ソテーで賞味します。

 

 

 

MADAI – Red Sea Bream
Madai - Red sea bream

Madai – Red sea bream  –  Saga / Nagasaki / Fukuoka

The best place for madai (red sea bream) to grow to maturity is the Chikuzen Sea. This fishery is one of the 10 fishing _grounds listed in the ancient Engi-Shiki edicts I of 927 AD. Madai often has a starring role to play in celebrations. Although recent years have seen an increase in farm-raised madai, wild-caught madai from the Chikuzen Sea is enjoyed in high-quality dishes as sashimi, simmered in soy broth, or salt-grilled.

筑前海はマダイが育つ海として日本一でもあり、古くは延喜式(927)に、全国10余のタイ産地の1つに名前が挙っています。  慶事などは、その姿とともに重用されます。近年は養殖マダイが増加していますが、筑前海の活ダイは、活づくり・煮つけ・塩焼などで 上品な味わいがあり楽しまれています。

 

 

AORI IKA – Cuttlefish
Aori Ika - Cuttlefish

Aori Ika – Cuttlefish  –  Kyushu area

Every type of ika (cuttlefish or squid) will change color, but this type of ika undergoes an extraordinary color change. However, it is more transparent than the koika types of cuttlefish so it is also known as “mizuika” (“water squid”). Fisherman call it “mizuika fishing.” Its flesh is thick, and it is delicious as sashimi or grilled. Aori ika is among the highest quality squid.

どの種類のイカでも体色を変えますが、このイカは特にそれが激しい種類です。しかし、他のコウイカ類より透き通っていて、ミズイカとも呼ばれています。  ミズイカひきと呼ぶ釣でも漁獲されます。やはり身が厚く刺身・焼物などすべて美味しく、イカの仲間では高級品です。

 

 

YARI-IKA – Spear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid  – Yobuko, Saga

Squid used to be caught only at night, but new techniques using floating barrels (vertical longlines) have been developed. Squid can now be caught during the daytime in seasons other than summer. Yari-ika is delicious as sashimi, and tempura. The main varieties are wild caught in the waters off Fukuoka in
K ushu.

イカ釣は夜釣りだけでしたが、今では樽流し(たて延縄)漁法が開発されて、夏以外の時期の昼間でも獲れるようになりました。刺身・てんぷらなどで美味しく、福岡では活づくりが主流です。

 

 

KURUMAEBI – Japanese tiger prawn
Kuruma Ebi

Kuruma Ebi  – Chikuzen sea / Fukuoka

The Chikuzen Sea is one of the foremost loca­tions in Japan for farm-raised kurumaebi (tiger prawns). Young prawns are mass produced at the Prefectural Fish Hatchery Center. The young prawns are distributed to breeding grounds throughout the region where they grow and are then released. This has been an effective way to increase prawn catches in recent years.

筑前海は全国有数の養殖クルマエビ産地です。県栽培漁業センターで稚エビを量産し、そこで生産された稚エビを各地区の漁業者が育成場で大きくして放流するなどもしており、近年では漁獲量が増えるなどの効果も上がっています。

 

 

SHAKO – Mantis Crab
Shako Mukimi - Mantis shrimp

Shako Mukimi – Mantis shrimp  –  Fukuoka

Shako (mantis crab) is often caught in the sandy ground of inner bays like Hakata Bay in Kyushu. The forelegs of this crab look like those of a mantis, so it is called a mantis shrimp outside of Japan. Shako spawn in spring and summer, and females bearing eggs called “katubushi” are especially delicious and a special treat. Shako is eaten as sushi, tempura and simply boiled as well.

博多湾などの内湾の砂泥地でよく獲れます。前足の形がカマキリを連想させますので、海外ではカマキリエビの名があります。  産卵期の春~夏にカツブシと呼ばれる卵をもった雌が特に美味で、喜ばれています。寿司だね・てんぷらの他ゆでて食べます。

 

MADAKO – Octopus
Tako - Octopus

Tako – Octopus  – Hyogo / Kyushu area

Like squid, the octopus changes the color of its body and emits ink to hide itself from its ene­mies. In addition to madako, there are tenaga­tako, small iidako, and other species. Octopus fishermen make use of the octopus’s habit of hiding in between rocks to catch them using pots. Madako is enjoyed as sashimi, vinegared, sushi, as well as marinated in the Western style.

イカと同様体色を変え外敵から身を隠したり、スミをはいたりします。マダコの他、テナガタコや小型のイイダコなども獲れます。  漁業者は岩間に身を潜める習性を利用してたこつぼなどを使って獲っています。 ゆでて刺身・酢のもの・寿司だねなど、また洋風にマリネなどにします。