Fish in November – Toyosu Market

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TENNEN HIRAME – Wild Fluke
Hirame - Fluke

Hirame – Fluke

Flounder before spawning season is filled with fat and is exquisite. It is suitable for sashimi thanks to its beautiful white, fatty flesh. Flounder head and milt is suitable for stewed dishes.
産卵期前のヒラメは脂が適度に入りおいしいです。
きれいな白身や、脂ののった縁側は刺身、や鮨で食べるのにとても適しています。ヒラメのマコや頭も煮つけで食べると絶品です。

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TENNEN BURI – Yellowtail (wild)
KAN-BURI - Yellowtail wild

KAN-BURI – Yellowtail wild

The cold saltwater has accumulated the fat inside the body. Creating perfect texture and sweet flesh. Sashimi, sushi, shabu-shabu, all are delectable.
冷たい海水にもまれ脂を蓄えたぶりは脂の甘さ、身の食感ともに最高です。刺身、鮨、鰤しゃぶなどで食べると絶品です。

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MATSUKAWAKAREI – Barfin flounder
Matsukawagarei - Barfin Flounder

Matsukawagarei – Barfin Flounder

It is ikijime barfin flounder. Any part you taste will be delicious. The clear white flesh is a good décor for the plate.
活〆のマツカワカレイです。身にも縁側にも味があり、とても美味です。
きれいな白身はお皿にも映えます。

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AKOUDAI – Rockfish
Akoudai / Menuke - Red rockfish

Akoudai / Menuke – Red rockfish

The fat infused flesh melts inside your mouth releasing a sweet taste.
The skin is tasty and is suitable for grill and stew dishes.
脂の混在した白身があり、トロっとして甘いです。皮目に味があり、煮物、焼き物に適しています。

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SAMEGAWAKAREI – Roughscale sole
SAMEGAWAKAREI - Roughscale sole

SAMEGAWAKAREI – Roughscale sole

It is characterized by its rough and slimy skin.
Compared to the look, the taste is truly remarkable.
There is firm fat in the flesh, and it is sweet and savoring.
名前にあるように鮫皮のようにザラザラした皮膚をし、表面にねばねばした粘液があるのが特徴です。

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KAWAHAGI – Farmed Threadsail Filefish
Kawahagi - Filefish

Kawahagi – Filefish

Although it is a farmed, fat is well contained throughout.  The guts like liver can be used more many things. The more you bite, the more taste will seep out.
養殖ものですが、肝に脂がしっかり入り、肝醤油、湯引き、にとてもおいしいです。

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SURUME-IKA – Japanese common squid
Surume Ika - Pacific Flying Squid

Surume Ika – Pacific Flying Squid

Sweetness is a bit inferior to other squid, but the price is relatively cheap and stabilized. Liver is delicious and recommended for Shiokara style. Good for stewed, grill dish thanks to umami filled guts.
他のイカに比べ甘みは少し劣りますが、価格は比較的安く安定しています。

 

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Bigfin reef squid
Aori Ika - Bigfin reef squid

Aori Ika – Bigfin reef squid

Aorika begins its arrival.
Although it is still small, the umami is very strong, Sweetness becomes stronger each time you chew.
アオリイカが入荷始まります。小ぶりではありますが、うまみ成分が強く、

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SUMI-IKA – Cuttlefish
Sumi-Ika - Cuttlefish

Sumi-Ika – Cuttlefish

The reasonably grown cuttlefish is thick, and sweetness is very strong.
It has high nutritional value, good for health as well.

 

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SAYORI – Japanese halfbeak
Sayori - Halfbeak

Sayori – Halfbeak

Sayori has started again. Although the arrival amount is still minimum, it will stabilize soon. The clear white flesh and the umami of a fish is addicting.
サヨリが始まってきました。
まだ入荷量は少ないですが、今後安定してきます。

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KANPACHI – Greater amberjack
KANPACHI - Amberjack

KANPACHI – Amberjack

Sayori has started again. Although the arrival amount is still minimum, it will stabilize soon. The clear white flesh and the umami of a fish is addicting.
11月中旬から年明け2月迄までがシーズンになります。
切り身は血合いがきれいで美しい見た目をしています。

Kanpachi Sashimi

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MADARA – Pacific cod(Male)

Tara – Pacific Cod

Perfect white flesh for pot dish.
There is no habit which is good for anything. There is also Shirako currently, it is exquisite.
鍋物に、定番の白身です。
身に癖がないので、あらゆる加工に向いています。月中旬から年明け2月迄までがシーズンになります。

 

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AKA-YAGARA – Smooth Flutemouth
Aka Yagara - Red Cornetfish

Aka Yagara – Red Cornetfish

The season of Yagara begins.
Eat is as sashimi and you will find the fatty umami infused flesh to be delectable. Use skin and bone for delicious broth in pot dishes.
ヤガラの季節が始まります。
刺身にすると程よい脂のうまみが感じられ皮目もきれいです。鍋物にすると骨や皮から出汁が取れ、非常においしいです。

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ISIDAI – Barred knifejaw
ISHIDAI – Striped Beakfish

ISHIDAI – Striped Beakfish

This fish has a umami than can go head with sea bream.
The fat is rich from skin to flesh and has scent of sweetness umami.
鯛にも負けないうまみを持った魚です。脂は身や皮の間にしっかりと入っており、甘みが感じられ、魚本来のうまみもしっかりしています。

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KUE – Longtooth grouper
KUE(ARA) - Longtooth Grouper

KUE(ARA) – Longtooth Grouper

It is a typical fish for winter season.
It has a pale white flesh, so it is suitable for simmered or fried dishes. When heated, the skin becomes gelatinous and you can enjoy a unique texture from this fish.
冬場の代表的な魚クエです。
淡白な白身ですので、煮物や揚げ物に適しています。
熱を通すと皮がゼラチン質になり、独特な食感が味わえます。

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KINKI – Kichiji rockfish
Kinki - Kichiji rock fish

Kinki – Kichiji rock fish

Vivid red color is a characteristic of this fish.
The fat is concentrated from skin to bone. Very recommended for stewed dishes.
目に鮮やかな赤色が特徴的な魚です。
繊維質で身離れが良く、皮から脂にかけて非常に脂があります。煮物が非常におすすめです。

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KURODAI – Black porgy
KURODAI - Black porgy

KURODAI – Black porgy

It is firm white flesh fish, creating a great texture accent and is very delicious. Recommended as salt grilled as well.
淡白な白身の魚ですが、もちもちとした食感が程よいアクセントになります。

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WAKASAGI – Japanese fresh water smelt
Wakasagi - Smelt

Wakasagi – Smelt

The smelt season has started.
The bone is soft and is great for tempura which can be ate from head to tail.
これからワカサギが良くなってきます。
骨が柔らかく、天ぷらにすると頭から食べられます。 ほくほくとして甘く非常においしいです。

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SEIKOGANI – Queen crab
Seikogani / Zuwaigani - Snow Crab

Seikogani / Zuwaigani – Snow Crab

Female snow crab. Umami filled body. The eggs are fun to eat due to its texture like pupping a mini bubble rap inside your mouth.
Sold by pc. Ban is lifted from November. Only open for two-month period so order now.
PC販売。セコ蟹解禁11月より。タラバガニの雌、セイコガニです。プチプチと食感のいい外子と、濃厚なうまみのある内子が特徴です。

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SHIRAKO (TARA) – Cod Milt
Shirako - Cod Milt

Shirako – Cod Milt

Tara`s milt has started to appear in the market.
There is no after taste, and creamy which is just right for gunkan sushi and soups.
タラの白子出始めました。
癖がなく、クリーミーで軍艦、汁物などでお楽しみいただけます。色も鮮度もいいです。

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