Fish in October – Tsukiji Fish Market

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SANMA – Pacific saury
Sanma - Pike mackerel

Sanma – Pike mackerel: Nemuro, Hokkaido

It is saury autumn season! This season the saury contains rich fat, which is very delicious. It is recommended for sashimi, sushi, and grilled fish.
秋の味覚サンマです。この時期のサンマが脂の乗りもよく、おいしいです。
刺身、鮨、焼き魚におすすめです。

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TENJYO BURI – Yellowtail (Wild)
KAN-BURI - Yellowtail wild

KAN-BURI – Yellowtail wild: Yoichi, Hokkaido

It is a buri that let you know the start of delicious buri season. There is not much fat which creates firm elegant flesh.
鰤の始まりを知らせてくれる天上鰤です。
寒ブリより脂は多くなく上品な脂身で、身がしっかりしているのが特徴です。

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KINKA SABA – “KINKA” brand Mackerel

Miyagi
In the waters of Sanriku there is an abundant amount of bait, because these mackerel eat without having to move much, they store more fat compared to other mackerel.
三陸の海域は餌が豊富で、サバが移動せずとも餌を食べれるため、サバがほとんど動くことなく脂を蓄えます。そのため他のサバより脂が多くとてもおいしいです。刺身、塩焼きに合っています。

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AKI SAKE – Autumn Salmon
Sake - Salmon (Wild)

Aki Sake – Salmon (Wild): Sanriku

Compared to summer, there is a right balance in flesh and fat with a nice scent of cod in it. Male has milt and female has roe, they are both delicious!
夏頃取れるものよりも、身と脂のバランスが良く、鮭独特の香りがあり、おいしいです。
オスは白子、メスはすじこがあり、どちらも絶品です。焼き物、汁物に向いています。

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JIKINME – Splendid Alfonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino: Katsuura, Chiba

The peak season is here! The fat is very nice with a firm delicious texture. It has no peculiar taste which fits with a variety of cooking methods.
これから金目鯛の最盛期が始まります。程よく脂が入り、食感もよくおいしいです。
癖がないのでいろいろな調理方法に合います。

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MODORI-KATSUO – Returning Bonito
Katsuo - Bonito

Katsuo – Bonito: Sanriku Miyagi

This bonito stores a lot of fat in preparation for spawning season. The flesh is rich in fat compared to the first bonito season. It has a strong sweetness and is perfect for sushi material.
産卵のためにたくさん脂肪を蓄えたカツオです。
初ガツオより脂が多くトロっとした食感、味になります。甘みが強く寿司ネタにピッタリです。

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TENNEN MADAI – Wild Red Seabream
MADAI – Japanese Red seabream

MADAI – Japanese Red seabream: Sasjima, Kanagawa

Although it can be caught throughout the year, the sea bream this season is the most delicious. Although it is light it still contains fat which is very tasty.
年間通じて取れますが、この時期の鯛が一番おいしいです。淡白でありながら脂もあり、非常においしいです。

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AMADAI – Japanese Tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish: Sajima, Kanagawa

As the name says, the flesh is sweet. (Amai-sweet) The larger one is said to be more delicious and grazing the skin adds a sweet scent to its deliciousness.
身が甘いためアマダイと言われています。
魚体が大きいものが美味とされていて、刺身、もおいしいですが、皮目をあぶると甘い香りがしておいしいです。

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KAWAHAGI – Threadsail Filefish
Kawahagi - Filefish

Kawahagi – Filefish: Katsuyama, Chiba

Kawahagi has started coming in.
Both natural and farmed are available, but farm is more stablilized.
カワハギ入荷始まりました。
天然、養殖どちらも取扱っていますが、養殖物のほうが安定しています。

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OBAKO SAWARA – Japanese Spanish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel: Kotobuki, Yamagata

The Obako Sawara is heading to its peak season with a high amount of fat which is great for grilling.
オバコ鰆は秋口に最盛期を迎えます。
脂がしっかり入っており、刺身や表面をあぶってもおいしいです。

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WATARIGANI – Gazami Crab
WATARIGANI -Japanese blue crab

WATARIGANI -Japanese blue crab: Akita

The Traveling (watari) Crab got its name due to their characteristic of traveling. They are stuffed with crab miso which is very tasty.
移動距離が多いことからワタリガニという名前になりました。カニみそが多く、身も詰まっており、
大変おいしいです。

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HIRASUZUKI – Blackfin Seabass
Hira Suzuki - Japanese sea bass

Hira Suzuki – Japanese sea bass: Amakusa, Kumamoto

The beautiful white colored flesh is light tasting with no peculiar odor like the suzuki which is delicious. It is tasty as sashimi, but grilling it is highly recommended.
白くてきれいな身をした魚です。
淡白な白身魚ですが、スズキよりも磯臭くなくおいしいです。
刺身でもおいしいですが、塩焼きもおすすめです。

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KUROMUTSU – Japanese Bluefish
Kuro Mutsu - Gnomefish

Kuro Mutsu – Gnomefish: Kozushima, Tokyo

This season`s kuromustu contains rich sweet fat. With that in mind a stewed dish is strongly recommended.
シーズンの黒ムツは脂がしっかり入っており、
油の甘さが際立ちます。
煮物がとてもおすすめです。

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KOMOCHI AYU – Sweetfish with roe
Ayu - Sweetfish

Ayu – Sweetfish: Wakayama

The Autumn ayu is carrying eggs, and when its grilled the extra texture is delicious. The Autumn ayu has a scent; which is a bit different from the Summer ayu.
秋口のアユはお腹に卵を抱えており、焼き魚にすると食感がプチプチとしておいしいです。
鮎の香りもあり、夏のアユとは一味違います。

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AKA YAGARA – Red cornetfish
Aka Yagara - Red Cornetfish

Aka Yagara – Red Cornetfish: Kushikino, Kagoshima

It is a luxury fish that will start this season. Since the flesh and bone can be used for great broth it is perfect for soup and stew dishes.
これからシーズンを迎える高級魚です。
みや骨からいい出汁が出るため、なべ料理や汁物に向いています。

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MEHIKARI – Bigeyed Greeneye

Choshi, Chiba
The time of mehikari begins! Mehikari this time around is excellent for sushi; and it’s also great fried or grilled.
メヒカリの時期が始まります。
この時期のメヒカリは鮨にして絶品です。オーソドックスに素揚げ、塩焼き。

Mehikari / Bigeyed greeneye

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HAKKAKU – Sailfin Poacher
Hakkaku - Sailfin Poacher

Hakkaku – Sailfin Poacher: Muroran, Hokkaido

It is a fish characterized by its rugged appearance. Regardless of its appearance it has a lot of fat and is a delicacy, which is highly recommended for sashimi.
ごつごつした見た目が特徴の魚です。
皮が固くとげとげしてますが、身は白く、見た目によらず脂がしっかりあり、刺身で食べるととてもおいしいです。

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MADARA SHIRAKO – Cod Milt
Shirako - Cod Milt

Shirako – Cod Milt: Hokkaido / Sanriku

It is a perfect ingredient for pot dishes. You can eat it with ponzu as is, or with soup.
なべにピッタリの食材です。
そのままポン酢で食べたり、お吸い物に最適です。