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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Fish in November – Fukuoka Fish Market

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Downlaod – Japanese

AKAMUTSU “BENIHITOMI” – Blackthroat
AKAMUTSU - Black throat

AKAMUTSU – Black throat

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the “Jigokunawa” fishing method. “Benihitomi” is called the “King of Akamutsu”.
対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。
最高の鮮度と脂ののりでアカムツの王様です。

 

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OUGON ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel

This fish is one of the basic sushi materials for the authentic Japanese sushi restaurant. Recently, imports from other countries have been increasing, but conger eel from Japan is still the finest quality for sushi.
対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。

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INA SABA– Mackerel (Wild)
Ina-Saba - Ina-Mackerel

Ina-Saba – Ina-Mackerel

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:
1) Caught by pole-and-line 2) No scratches on the body 3) More than 6 hours cooling time immediately after harvest 4) Size
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもののみが伊奈サバとして出荷されます。一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。

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YAZU/INADA– Young Yellowtail
Inada / Yazu: Young Yellowtail

Inada / Yazu: Young Yellowtail

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.
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。価格も手頃で刺身・照り焼・から揚げなどが美味です。

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KANPACHI – Amberjack
Nerigo / Shokko - Young Amberjack

Nerigo / Shokko – Young Amberjack

The fresh meat of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).
Wild kanpachi has a higher value in the fish market than other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.
ブリ御三家といわれるのはブリ、ヒラマサそしてカンパチ。カンパチはその中で最も脂が少ない分、身が引き締まった品の良い美味しさがあります。天然ものはブリやヒラマサより漁獲量が少ないということもあり市場では高級魚として扱われます。寿司、刺身その他しゃぶしゃぶや照り焼きにもお使いください。

Kanpachi Carpaccio Kanpachi Sashimi

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HIRAMASA/HIRASU – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack

The shape of this fish is similar to Buri-Yellowtail but the grading of the taste in the Japan seafood market is higher than Buri. The taste of wild caught Hiramasa is one level higher.
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。

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SAWARA – Spanish Mackerel
SAWARA - Spanish mackerel

SAWARA – Spanish mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、秋から冬の脂がのった寒サワラも極上の美味しさです。
刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや西京漬け、ムニエル、フライなど、幅広い料理方にお使いいただけます。

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KOHADA – Gizzard Shad
KOHADA – Gizzard Shad

KOHADA – Gizzard Shad

The best season for kohada in Fukuoka is fall to winter.
Kohada is a very important ingredient in Edomae style sushi. It’s not too much to say that a sushi chef’s skill can be measured by the taste of his kohada nigiri sushi.
福岡では晩秋から冬が旬といわれます。江戸前鮨では「鮨は小鰭(コハダ)に止めをさす」と言われコハダの塩加減、酢締めの加減は鮨職人の腕の見せ所で、その鮨屋の看板にかかわるとされされるほど重要な寿司ネタです。

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IWASHI – Japanese sardine
Iwashi - Sardin

Iwashi – Sardin

Iwashi is known as a perishable fish, but we’ll send carefully picked, best quality fresh fish.
Before breeding season, fall to winter, is the best season for enjoying delicious iwashi.
ご存知の通り足の速い魚であるため鮮度が第一ですが、質にこだわって買い付けた鮮度の良い物を送るようにします。
旬である産卵前の秋から冬、この最も美味しい時期のイワシをお楽しみください。

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SAYORI – Half Beak
Sayori - Halfbeak

Sayori – Halfbeak

Sayori season is recognized as winter to spring but the autumn taste is good, too.
It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.
「春を告げる美しい魚」といわれ、秋冬から春にかけて旬になる白身の高級魚ですが、この時期、秋にも美味しく召し上がれます。
細造りや糸造りが美しい半透明の身に似合います。もちろんひかりものの寿司種としもお使いください。

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KIBINAGO – SILVER STRIP ROUND HERRING
KIBINAGO – SILVER STRIP ROUND HERRING

KIBINAGO – SILVER STRIP ROUND HERRING

The season for kibinago is considered to be spring to summer because of the large quantity caught during this period. However, for best taste, there are three times in year:
1) February: Tasty fat content for salted grill. 2) May: Served as tempura with its shirako and roe. 3) November and December: Delicious for sashimi.
春から初夏に漁獲量が多くなるその時期が旬ともいわれますが、実は食べごろは年3回あると言われます。2月は脂があり塩焼きが美味しい時期、5月は白子や卵がたっぷりの天婦羅がお勧め、そして寒が入った11月と12月は刺身が一番美味くなります。

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SUMA – Black Skipjack
SUMA – Black Skipjack

SUMA – Black Skipjack

In western Japan, this fish is served as sashimi, salted grill, simmered and fried fish.
Its taste is good year-round but especially delicious from fall to spring.
西日本を中心に、刺身や塩焼き、煮つけ、唐揚げなどにして賞味されています。
通年美味しい魚ですが、旬である秋から春はさらに味がよくなります。
お刺身にするとトロッとした微かな酸味と旨味が舌の上に感じられます。

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HAGATUO – Skipjack
HAGATSUO - Skipjack

HAGATSUO – Skipjack

Fall is the season for good striped bonito. The fragrance and taste when grilling the skin are rich, and especially delicious when braised. The red meat, comparable to a cross between Japanese Spanish mackerel and bonito without the metallic aftertaste, combined with the umami, provides a flavor unique to itself. The markets of Fukuoka offer fresh shipping to the U.S. by capitalizing on their proximity to the fisheries.
秋はハガツオの美味しい季節。皮目を焼いたときの香りと風味が良く、「たたき」にすると絶品です。カツオとサワラの中間程度の赤身はカツオ特有の鉄臭さが無く、尚且つ旨みもあり極わめて美味です。福岡市場は産地に近い強みを活かして、最高に新鮮な状態でアメリカに直接発送します。

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TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish

The spawning season for beltfish is between June and October when the catches are at their peaks. The best time for enjoying them is also said to be during this time. Nevertheless, it is also said that the period when they are growing and storing fat in preparation for winter is also a time when their flavor becomes even more impressive.
タチウオの産卵期は6~10月でその時期が漁獲量の最も多い時期です。旬もその頃と言われますが、実は冬を前に魚体が大きくなり脂がのってくる頃の方が美味しさが一層増す時期とも言われます。

Grilled Tachiuo

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KAMASU – Japanese Barracuda
KAMASU - Japanese Barracuda

KAMASU – Japanese Barracuda

It is fall, and the season is here when we can find Japanese barracuda that is well-marbled. The season for barracuda is known to be between fall and early winter when the marbling is at its best, as well as around the spring when they prey on food and build their strength in preparation for the spawning season. Barracuda during this season can be best enjoyed as grilled or sashimi. Don’t miss this chance to try them if you haven’t yet.
秋になり脂がのったカマスが入荷してくる時期になりました。カマスの旬は脂がのってくる秋から初冬と、それに加えて活発に捕食して産卵に向けて栄養を蓄える春頃と言われています。この時期のカマスは焼いてもお刺身でも最高の美味しさが味わえます。是非お試しください。

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MADAI – Red Sea Bream
MADAI – Japanese Red seabream

MADAI – Japanese Red seabream

Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.
日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

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ISHIGAKIDAI– Rock Porgy
ISHIGAKIDAI– Rock Porgy

ISHIGAKIDAI– Rock Porgy

Ishigakidai is a year-round fish. However, there are several theories about season for best taste.Many chefs say that the best season for ishigakidai is summer. However, there is the opposite opinion that, if you consider the breeding season in spring to summer, the taste must be best in fall and winter.
通年流通がある魚ですが食べて美味しいといわれる旬の時期には諸説あります。夏が旬という説も多いのですが、春から初夏という産卵期を考慮すると秋冬の方が身に旨みがあるという方もいます。秋から冬にかけてのイシガキダイは小さなものでも脂の乗りが良く、刺身で美味しくいただけます。

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ISHIDAI – Striped Beakfish
ISHIDAI – Striped Beakfish

ISHIDAI – Striped Beakfish

From fall to winter, they have rich fat content. Even though the fish are smaller in size, it is very delicious for sashimi. In the Japan seafood market, this is a standard high-end fish. The firm white meat is a fine quality seafood ingredient.
Please enjoy Ishidai as a deluxe seafood dish.
秋から冬にかけてのイシダイにはたっぷり脂がのっていて、小さなものでも刺身で美味しく食べられます。
定番の高級魚で、引き締まった身質や皮目は絶品です。高級魚イシダイを使って豪勢な料理をお楽しみください。

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MAHATA – Grouper
Ma-Hata - Grouper

Ma-Hata – Grouper

In Kyushu area, various grouper sub-species are harvested. However, Ma-Hata is one of recommended fish in this season. This fish isn’t familiar in the fish market of outside of Kyushu area. However, it’s one of very popular fish in Fukuoka market.
Chewy and juicy flesh is good for “Usuzukuri” style sashimi dish.
色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。福岡市場では活ハタ類安定して入荷します。

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KUE – Longtooth Grouper
KUE(ARA) - Longtooth Grouper

KUE(ARA) – Longtooth Grouper

There is only a small amount available in the seafood market, so this is a very prized fish in Japan. This fish is tasty year-round. It’s very good for nabe Japanese hot-pot style in the cold winter season.
ご存知の通り、美味しさと流通量の少なさにゆえに九州方面の市場では超高級魚として扱われているお魚。ふっくらした白身を持ち、厚い皮にはコラーゲンが豊富です。脂がたっぷりのっていますが、マグロの大トロとは異なり上品でさらっとした脂です。鍋にすると皮のコラーゲンが、だし汁にとけ込んでとても美味です。

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MEDAI – Japanese butterfish
Medai - Blue Nose

Medai – Blue Nose

Japanese butterfish is caught all-year-long with differing seasons depending on the localities. The pre-spawning season, around October, is considered to be the best season for those residing around Fukuoka and the San’in Region as the fish has ample marbling.
While fresh and fatty Japanese butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor) are also very tasty. Japanese butterfish is a fish that can be enjoyed in many ways to include grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso).
年間通して漁獲される魚で、旬の時期は地域により異なります。福岡や山陰地方では産卵期前の10月・11月が脂の最も載っている美味しい時期とされています。
鮮度が良く脂ののったものは刺身に向いていますが、昆布締めやカルパッチョにしても大変美味い魚です。焼き物や西京漬けなどにもむいており、幅広い料理方法にお使いいただけるお魚です。

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HIRAME – Fluke (Wild)
Hirame - Fluke

Hirame – Fluke

In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.
In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.
11月から2月にかけて冬の寒いこの時期は、脂がのりつつも身が引き締まり大変美味しくなる季節です。
近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり天然物とは比較にならない美味しさです。

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AMADAI – Japanese Tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish

In the season from fall to early spring, amadai are particularly rich in fat and delicious sweetness.
水分が多く柔らかい白身で、ほどよく繊維質であるが崩れやすいので扱いには注意が必要です。水分を抜いて料理するのが基本で、皮目は焼くと甘い香りがし、独特の風味があります。

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HOUBOU – Sea Robin
HOUBOU – Sea Robin

HOUBOU – Sea Robin

Houbou is a tasty fish year-round, but especially from November to February, when meat has a rich fat content and is extremely delicious.
The white meat has a rich umami taste. It’s good for simmered fish, grilled and sashimi.
通年獲れる年間通して美味しい魚です。中でもこの時期11月から2月が脂がのって最も美味しい旬になります。白身ですが淡白さをそれほど感じさせないほどに旨みがあり、煮付け、焼き魚、生でも美味しい魚です。

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TOSASHIMIZU KINME – Alfonsino
Kinmedai - Alfonsino

Kinmedai – Alfonsino

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.
日本で一番最初に黒潮にぶつかる場所にあるのが土佐清水です。黒潮の恵みで豊かに育ったキンメを一本づつ毛鉤で釣り上げています。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

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KAWAHAGI – Filefish
Kawahagi - Filefish

Kawahagi – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.
通年を通して美味しい魚ですが、特に秋から冬には白身の旨味ののった身に肝の取り合わせが最高の味わいになります。
肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。

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UMAZURAHAGI – Black scraper
Umazurahagi - Black scraper

Umazurahagi – Black scraper

The meat’s flavor is considered best from the end of summer to fall. However, there is another opinion that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring.
身が美味しいのは夏の終わりから秋にかけてですが、晩秋から春にかけては肝が大きくなるため、この寒い時期を旬とする考え方もあります。
刺し身で食べるなら身が回復し、適度に肝も膨らんだ秋、鍋など加熱調理するなら寒いこれからの時期が最もがおすすめです。

Umazura sashimi dish

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USUBAHAGI – Unicorn leatherjacket
USUBAHAGI – Unicorn leatherjacket

USUBAHAGI – Unicorn leatherjacket

The season for catching these fish is fall and winter. There is more quantity available in the fish market during this season.
The taste is delicious in this season and it is a more cost-effective fish compared to kawahagi and umazurahagi because its larger size.
秋から冬にかけてまとまって漁獲されるので、これからの時期市場に流通していきます。
食べて美味しい旬の時期もこれからの晩秋から冬にかけてです。カワハギやウマズラと比較して大型なので歩留まりがよくお得感があります。

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KASAGO – Marbled Rockfish
KASAGO - Marbled Rockfish

KASAGO – Marbled Rockfish

In Japan, the haiku seasonal word (kigo), of kasago is spring. However, in the present day, it is available year-round in the fish market. The taste is best from the end of November to February. In Fukuoka, it’s called arakabu and is a very popular fish in this area.
It has refined white flesh and is quite perishable. However, we ship it very fresh to the U.S. market, maintaining its good quality.
季語で言えば春の魚ですが、カサゴは1年を通して水揚げがあり、季節を問わず美味しい魚であるということではないだろうか、12月から2月頃までのこれからが最もおいしくなる季節です。福岡ではアラカブと呼ばれ煮つけなどにするなど大変親しまれている魚です。非常に上品な味わいの白身は鮮度が落ちやすいのですが、産地の福岡市場から新鮮なままお届けします。

  

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YARI-IKA – Sear Squid
YARI-IKA – Sear Squid

YARI-IKA – Sear Squid

Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring.
In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.
繁殖のため接岸してくる冬から春にかけて多く漁獲されます。ヤリイカの旬は冬から春にかけてとなり、「夏のケンサキイカ、冬のヤリイカ」と言われています。
この冬から春に獲れる子持ちのヤリイカが大きく最も人気があります。

 

AWABI – Abalone
Awabi - Avalone

Awabi – Avalone

In Chikuzen-sea, there are three sub-spices but most harvested one is Kuro-Awabi. (Saga, Nagasaki and Fukuoka: 300g up large size)
アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。

 

AKA-NAMAKO – Red Sea Cucumber
Aka Namako - Sea Cucumber

Aka Namako – Sea Cucumber

The namako harvested in November are called furuko (elder one – two years old). Furuko is larger and darker colored because it’s mature.
You can feel the powerful aroma of the sea and chewy texture.
11月ごろに撮れるナマコは、「ふるこ」といい前々年に生まれたもので太く強く色も濃く成長しています。ナマコ独特の磯の風味とコリコリした歯ごたえがあって味わえます。

 

UCHIWAEBI – Fan Lobster
Uchiwaebi - Japanese Fan Lobster

Uchiwaebi – Japanese Fan Lobster

The first impression of this prawn is that there not much to eat. But actually, there is a lot of delicious meat inside.
The taste is excellent and the texture of the fresh meat is juicy and wonderful.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されており、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどです。

 

Fish in October – Tsukiji Fish Market

Download – English

Download – Japanese

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。

 

Fish in October – Fukuoka Fish Market

Download – English

Download – Japanese

SANMA – Pacific Saury
Sanma - Pike mackerel

Sanma – Pike mackerel

According to a pre-fishing season investigation conducted between June and July, this year’s Pacific saury is characterized by the amounts of large specimens (1-year-old). Despite sluggish change from last year’s catch which did not see a large migration during the start of the fishing season (until mid-September), it is expected that catches should improve. Fishery localities are expected to settle into place by mid-October, when the schools of Pacific saury head south from the Sanriku waters, later than last year. Although this year doesn’t promise large-volume catches, there are more individually large fish which should lend to enjoying a more fatty-flavor of pacific saury all around.
今年の6~7月に行われたサンマの漁期前調査の結果によると、今年のサンマは大型個体(1歳)が多いのが特徴です。漁期序盤(9月中旬まで)の来遊量は漁獲量が少なめだった前年並の低調に推移するものの、その後回復する事が予想されます。三陸海域への魚群の南下時期は、例年よりも遅くなり漁場の形成は10月中旬となりそうです。今年は漁獲量は少なめのようですが、一方で大型個体が多いことが予想され、トロ秋刀魚を味わえそうです。

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MODORI-GATSUO – MODORI(Returning) Bonito
Katsuo - Bonito

Katsuo – Bonito

The delicious ‘returning’ bonito (bonito that is returning southward in the fall/winter after having gone north in the spring) season has arrived with the fall season upon us. Bonito of this season have had ample food to eat offering plenty of fatty meat, otherwise called “torogatsuo” (fatty-bonito). Enjoy the different flavors bonito offers between the light, fresh early bonito (spring/summer season), as well as the rich, buttery flavor of returning bonito.
本格的な秋になり、戻り鰹が美味しい季節になりました。この時期の鰹はエサをたっぷりと食べ、しっかりと脂がのった「トロ鰹」です。初鰹のさっぱりとした味わい、戻り鰹のこってりとした濃厚な味わい、 その季節ごとの味覚と情緒をご堪能ください。

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HAGATSUO – Skipjack/Striped Bonito
HAGATSUO - Skipjack

HAGATSUO – Skipjack

Fall is the season for good striped bonito. The fragrance and taste when grilling the skin are rich, and especially delicious when braised. The red meat, comparable to a cross between Japanese Spanish mackerel and bonito without the metallic aftertaste, combined with the umami, provides a flavor unique to itself. The markets of Fukuoka offer fresh shipping to the U.S. by capitalizing on their proximity to the fisheries.
秋はハガツオの美味しい季節。皮目を焼いたときの香りと風味が良く、「たたき」にすると絶品です。カツオとサワラの中間程度の赤身はカツオ特有の鉄臭さが無く、尚且つ旨みもあり極わめて美味です。福岡市場は産地に近い強みを活かして、最高に新鮮な状態でアメリカに直接発送します。

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TOSASHIMIZU KINMEDAI – Alfonsino
Kinmedai - Alfonsino

Kinmedai – Alfonsino

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.
黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

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INA-SABA – “INA” Mackerel
Ina-Saba - Ina-Mackerel

Ina-Saba – Ina-Mackerel

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:
1) Caught by pole-and-line 2) No scratches on the body 3) More than 6 hours cooling time immediately after harvest 4) Size
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもののみが伊奈サバとして出荷されます。一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。

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SAWARA – Japanese Spanish Mackerel
SAWARA - Spanish mackerel

SAWARA – Spanish mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、秋から冬の脂がのった寒サワラも極上の美味しさです。
刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや西京漬け、ムニエル、フライなど、幅広い料理方にお使いいただけます。

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MEDAI – Japanese Butterfish


Japanese butterfish is caught all-year-long with differing seasons depending on the localities. The pre-spawning season, around October, is considered to be the best season for those residing around Fukuoka and the San’in Region as the fish has ample marbling.
While fresh and fatty Japanese butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor) are also very tasty. Japanese butterfish is a fish that can be enjoyed in many ways to include grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso).
年間通して漁獲される魚で、旬の時期は地域により異なります。福岡や山陰地方では産卵期前の10月が脂の最も載っている美味しい時期とされています。
鮮度が良く脂ののったものは刺身に向いていますが、昆布締めやカルパッチョにしても大変美味い魚です。焼き物や西京漬けなどにもむいており、幅広い料理方法にお使いいただけるお魚です。

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“BENIHITOMI” AKAMUTSU – Black throat
AKAMUTSU - Black throat

AKAMUTSU – Black throat

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the “Jigokunawa” fishing method. “Benihitomi” is called the “King of Akamutsu”.
対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。
最高の鮮度と脂ののりでアカムツの王様です。

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TSURI-AJI – “Tsuri” (hook and line fishing) Horse Mackerel
TSURI AJI - Horse mackerel

TSURI AJI – Horse mackerel

This is the best season to find quality ‘Tsuri’ horse mackerel in the markets. As you know, they are the most pristine horse mackerel that have been processed by thoroughly letting out the blood and so on after the fishermen hang each fish individually.
この時期、市場に良い状態の釣りアジが入ってきています。ご存知の通り漁師さんが一本づつ釣り上げた後、丁寧に血抜き処理などを行った最上級の鯵です。

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KAMASU – Japanese Barracuda
KAMASU - Japanese Barracuda

KAMASU – Japanese Barracuda

It is fall, and the season is here when we can find Japanese barracuda that is well-marbled. The season for barracuda is known to be between fall and early winter when the marbling is at its best, as well as around the spring when they prey on food and build their strength in preparation for the spawning season. Barracuda during this season can be best enjoyed as grilled or sashimi. Don’t miss this chance to try them if you haven’t yet.
秋になり脂がのったカマスが入荷してくる時期になりました。カマスの旬は脂がのってくる秋から初冬と、それに加えて活発に捕食して産卵に向けて栄養を蓄える春頃と言われています。この時期のカマスは焼いてもお刺身でも最高の美味しさが味わえます。是非お試しください。

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TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish

The spawning season for beltfish is between June and October when the catches are at their peaks. The best time for enjoying them is also said to be during this time. Nevertheless, it is also said that the period when they are growing and storing fat in preparation for winter is also a time when their flavor becomes even more impressive.
タチウオの産卵期は6~10月でその時期が漁獲量の最も多い時期です。旬もその頃と言われますが、実は冬を前に魚体が大きくなり脂がのってくる頃の方が美味しさが一層増す時期とも言われます。

Grilled Tachiuo

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KAWAHAGI – Filefish
Kawahagi - Filefish

Kawahagi – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish. 年間通して美味しい魚ですが、特に秋から冬には旨味ののった白身に肝の取り合わせが最高の味わいになります。肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。

  

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MAHATA – Grouper
Ma-Hata - Grouper

Ma-Hata – Grouper

Many types of grouper can be enjoyed in Kyushu. Sevenband grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectable enjoyed as thin-slices.
色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。福岡 活ハタ類安定して入荷します。

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KUE(ARA) – Longtooth Grouper
KUE(ARA) - Longtooth Grouper

KUE(ARA) – Longtooth Grouper

As you well know, longtooth grouper is considered in the markets in the Kyushu area to be an extra-high-quality fish due to their flavor and sparse distribution. They have fluffy white meat while their skin is thick and full of collagen. Yet although they are a fatty fish, they are subtler and lighter compared to fatty tuna, and when cooked in nabe soups, the collagen mixes with the stock to produce a delicate flavor.
The translucent white meat has a strong texture that also lends to a pleasant texture when enjoyed as sashimi. Their plentiful marbling makes for a light, refined flavor.
ご存知の通り、美味しさと流通量の少なさにゆえに九州方面の市場では超高級魚として扱われているお魚。ふっくらした白身を持ち、厚い皮にはコラーゲンが豊富です。脂がたっぷりのっていますが、マグロの大トロとは異なり上品でさらっとした脂です。鍋にすると皮のコラーゲンが、だし汁にとけ込んでとても美味です。
透明感のある白身は弾力に富み、刺身でも歯ごたえがしっかりと感じられます。脂がたっぷりとのっていますがさらっとした上品な美味しさです。

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ITOYORI – Threadfin bream
ITOYORI - Threadfin bream

ITOYORI – Threadfin bream

The bright pink of this fish adds the color to the sashimi-dish as well as a taste. In Japan, it’s high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed with butter or Meuniere.
華やかなピンク色の刺身は美味しさだけではなく料理に彩りも添えます。関西では祝い魚としても食されてきました。霜皮造りの刺身は絶品です。
日本食だけでなくバター焼きやムニエルなどの西洋料理にも使われます。

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YARI-IKA – Spear squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid

Though traditionally squid were only fished during the night, with the advent of the vertical long-line fishing method, they can now be caught during the daytime during seasons other than summer. Try preparing them as sashimi or tempura. In Fukuoka, still-live (ikizukuri) preparations are preferred.
従来イカ釣は夜だけでしたが、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お召し上がりください。福岡では活づくりが主流です。

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UCHIWAEBI – Fan lobster
Uchiwaebi - Japanese Fan Lobster

Uchiwaebi – Japanese Fan Lobster

Despite looking flat and thin with almost no meat to speak of, fan lobster actually has quite a bit of sweet, juicy meat that is deceivingly plentiful.
Although not well-known across Japan due to fishing restrictions and circulating only in local markets, they are a shrimp-family that are considered by some to be more delicious than Japanese spiny lobster.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されているため、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどの海老です。

 

Fish in September – Tsukiji Market

Download – English

Download – Japanese

SANMA – Pacific saury
Sanma - Pike mackerel

Sanma – Pike mackerel: Nemuro, Hokkaido / 150g size

It is the representation of Autumn season.
It is still expensive as it is beginning to emerge, but the size and quality is very nice so far. Great for raw use!
秋の代名詞サンマです。出始めなのでまだ高いですが、サイズも大きくしっかりしています。旬の新鮮なサンマはお刺身やお寿司など生食がおすすめです。


AKISYAKE – Autumn Salmon
Sake - Salmon (Wild)

Sake – Salmon (Wild): Kushiro, Hokkaido / 3Kg size

The autumn salmon season is beginning.
It has well balanced flesh to fat ration compared to summer catch, it is perfect for grill and soup.
秋サケのシーズンが到来です。この時期に獲られたものは、夏のものに比べて身と脂のバランスがとても良くなっています。お刺身、お寿司以外にも焼き物、汁物にもお勧めです。


SUJIKO – Salmon roe
Sujiko - Fresh Salmon Roe

Sujiko – Fresh Salmon Roe: Kushiro, Hokkaido / 500g

It has a skin softer than of ikura. It goes perfectly with white rice. Since Sujiko can only be obtain in Autumn season it is a recommended seasonal item.
生の獲れたてのスジコはイクラよりも皮が柔らかくプニプニとしています。
いろいろな素材との組み合わせはもちろんですが、実はシンプルな白米との相性が最もバッチリ合います。この時期にしかない季節食材をお楽しみください。


SAWARA – Japanese spanish
SAWARA - Spanish mackerel

SAWARA – Spanish mackerel: Yaizu, Shizuoka / 3Kg size

Larger size is being brought up a shore. Sawara in this season has perfect amount of fat in the flesh. You can use it in various ways.
残暑はまだ残っていますが、秋の気配が近づく頃、少しづつ魚体の大きいものが市場に入り始めています。この時期のサワラは脂がのっていても、くどさが無く絶妙なバランスのある美味しさです。


 

MASABA – Mackerel
Saba - Mackerel

Saba – Mackerel: Matsuwa, Kanagawa / 800g

It is a fish that can be obtained throughout the year, but Autumn is the best season. It has nice fat in the flesh. Recommended both raw or cooked.
おなじみの魚で年間通じて取れますが、やはりこの時期のものが最も美味しいようです。脂のノリも最高で、焼きものにも生食にもお勧めです。


 

AMADAI – Japanese tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish: Sajima, Kanagawa / under 1Kg

Known for its sweet taste. The larger one is recommended and is great for sashimi.
Grilling the eye area gives it a sweet scent and is delicious.
旬である今の時期、大き目の魚体の最高の物が入荷してきています。
刺身の美味しさはもちろんですが、皮目を少し炙って甘い香りを付けると一味違った極上の一品となります。


 

MANAGATSUO – Harvestfish
Managatsuo - Pompano

Managatsuo – Pompano: Awa, Tokushima / Setouchi / 1Kg size

It is a luxury fish in the west region of Japan.
Great for cooking since the flesh does not shrink when heated.
西の高級魚マナガツオ。熱を加えても身が硬くならないので、焼き物にもおすすめです。

 

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

KAN-BURI – Yellowtail wild: Hokkaido East Side / 10Kg

It is a buri that let you know the arrival of buri season. Compared to winter buri, the flesh is not too oily and has a luxurious taste. Very farm and tender meat.
鰤の季節到来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。

 

KAWAHAGI – File fish (farmed)
Kawahagi - Filefish

Kawahagi – Filefish: Owase, Mie / 400g up

Kawahagi has started to come back.
We handle both wild and framed. For now, the farmed ones are more stabled.
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。


 

MADAI – Wild Red sea-bream
MADAI – Japanese Red seabream

MADAI – Japanese Red seabream: Amakusa, Kumamoto / 1.5Kg

It will be the taste of autumn sea bream.
It has a beautiful white flesh which contains rich in fat. Perfect for sashimi and grill.
秋の味覚天然真鯛。きれいな白身で、しっかりと脂があり、お刺身にピッタリです。
火を通しても魚の味がしっかりあり、身も柔らかくおいしいです。


 

KINNKI – Kichiji rockfish
Kinki - Kichiji rock fish

Kinki – Kichiji rock fish: Nemuro, Hokkaido / 500g size

It is a popular high-end fish in east.
The flesh rich in oil throughout the body. Ideal for stew dishes. The gelatinous flesh is not only delicious but very healthy.
東日本で人気の高級魚です。脂が多く皮目にもびっちりついています。
煮つけはもちろんですが、皮目を湯引きし刺身で食べると皮と身の間がゼラチン質でプルプルして極上の美味しさです。


 

HIRAME – Fluke (wild)
Hirame - Fluke

Hirame – Fluke: Tsugaru, Aomori / 2Kg

Although the ikijime is costly, it is an ideal for sashimi and sushi. Wrapping this high-quality flesh with konbu adds umami creating a umami bomb.
活〆物は高級になりますが、鮨、刺身にピッタリです。
淡白な身質なので昆布で締めるとうまみが増して美味しさ倍増です。


 

OCHI AYU – Ayu with baby
Ayu - Sweetfish

Ayu – Sweetfish: Bonotsu, Kagoshima / 800g

The season for ayu with baby is starting. Since it has more fat contain compared to summer ones, the flesh is much moister. The season is limited so order fast.
子持ちアユが始まります。 初夏のアユより脂が多いため、身がしっとりした美味しさです。
時期が短いので、お早めにオーダーをお願いします。


 

ITOYORI – Threadfin-bream
ITOYORI - Threadfin bream

ITOYORI – Threadfin bream: Bonotsu, Kagoshima / 800g

It is a colorful fish for nice visual dish.
Ideal for baked, grilled and stew dishes. Due to the watery flesh, the meat will not harden when cooked.
魚の色がきれいなので料理映えする魚です。淡白な身なので、焼き、煮物に合います。水分を多く含んだ身質で、火を通しても固くなりません。


 

HANASAKIGANI – Hanasaki-crab
Hanasakigani - Hanasaki Crab

Hanasakigani – Hanasaki Crab: Hanasaki, Hokkaido / 80g net

It is a crab meat stuffed inside its shell. This crab has a deep flavor which goes perfect as side dish for sake.
花咲ガニの身をボイルし、甲羅に詰めたもです。タラバガニよりも濃厚な身はお酒のおつまみにピッタリです。一度お試しください。

 

AWABI – Abalone

Pusan, Korea / 70g~100g

It is delivered alive.
Has a very strong taste with its tender meat. Perfect for sashimi and steak style dish.
築地から活けのままで送ります。貝自体の味が強く、食感もしっかりあり非常に美味です。刺身に、ステーキにお愉しみください。

Fish in September – Fukuoka Fish Market

Download – English

Download – Japanese

MADAI – Japanese Red seabream
MADAI – Japanese Red seabream

MADAI – Japanese Red seabream:  Genkai-Nada / Nagasaki

Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.
日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

SANMA – Pike mackerel
Sanma - Pike mackerel

Sanma – Pike mackerel: Sanriku / Hokkaido

お盆明けのサンマは遠方の漁場で獲られた小型のものが主で鮮度落ちも早かったのですが、これから本格的にシーズンの始まりとともに良いものが入ってきます。ただ今年も水揚げが少な
い傾向があり高値が予想されます。
Although the Pacific saury caught just after Obon season are usually small, caught in far-away fisheries, and their freshness short-lived, the peak season is just beginning, making better quality saury more readily available. Nevertheless, high prices are expected because catches are continued to be smaller this year.

YAZU/INADA – Young Yellowtail
Inada / Yazu: Young Yellowtail

Inada / Yazu: Young Yellowtail:  Nagasaki / Fukuoka

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.
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。価格も手ごろで刺身・照り焼・から揚げなどが美味です。

ITOYORI – Threadfin bream
ITOYORI - Threadfin bream

ITOYORI – Threadfin bream:  Genkai-Nada / Nagasaki

The bright pink of this fish adds the color to the sashimi-dish as well as a taste. In Japan, it’s high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed with butter or Meuniere.
華やかなピンク色の刺身は美味しさだけではなく料理に彩りも添えます。関西では祝い魚としても食されてきました。霜皮造りの刺身は絶品です。
日本食だけでなくバター焼きやムニエルなどの西洋料理にも使われます。

 

ISHIDAI – Rock porgy
ISHIDAI – Striped Beakfish

ISHIDAI – Striped Beakfish: Kyushu

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an “Umami” flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. Ways to enjoy this fish include: “Arai” style slices, simmered fish, steaming, salt-grilling, meuniere, and “Ushiojiru” salt broth. Also good is to remove the skin, boil and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on bamboo skewer and grilling until crisp, seared with soy sauce or salt and lemon juice.
薄造りにしたイシダイの身は透き通り、歯ごたえがあってほのかな甘味と確かな旨味が広がります。同じく夏魚の代表のスズキやコチよりも濃厚な味わいです。洗いや煮付け、蒸し物、塩焼き、ムニエル、うしお汁などでどうぞ。皮はゆがいて細切りし、ねぎしょうがの千切りをあしらってレモン汁で、あるいは竹串に巻いてカリカリに焼き、醤油をたらすか塩とレモン汁でも。酒の肴に最適です。

 

HAMO – Pike conger
HAMO - Pike conger

HAMO – Pike conger: Nagasaki / Kumamoto

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.
天草の不知火海はそそぐ川が多く、淡水の影響により餌が豊富な場所で育ったハモは黄金ハモと呼ばれ、脂ののりが最高です。はえ縄漁で獲られたこのハモは全国で抜き出た品質が知られています。

KISU – Smelt / Whiting
KISU – Smelt/whitings

KISU – Smelt/whitings: Fukuoka

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ならびます。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。

 

OKOZE – Devil stinger
Okoze / Devil stinger

Okoze / Devil stinger: Fukuoka / Nagasaki

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

 

SAWARA – Japanese Spanish Mackerel
SAWARA - Spanish mackerel

SAWARA – Spanish mackerel: Kyushu

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、秋から冬の脂がのった寒サワラも極上の美味しさです。
刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや西京漬け、ムニエル、フライなど、幅広い料理方にお使いいただけます。

MAHATA – Grouper
Ma-Hata - Grouper

Ma-Hata – Grouper: Fukuoka

Many types of grouper can be enjoyed in Kyushu. Sevenband grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectable enjoyed as thin-slices.
色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。福岡 活ハタ類安定して入荷します。

HIRAME – Fluke(wild)
Hirame - Fluke

Hirame – Fluke: Kyushu

It is still a bit early for the KAN-Hirame(‘cold’ season fluke) season, but better-quality catches start to flow in around September.
By being a bit creative, such as kobujime by tying kombu around the flesh, fall-catch flounder can also be surprisingly delectable.
寒ヒラメの時期には少し早いのですが、9月に入ると少しずつ良いものが入荷してきます。
秋口のヒラメも昆布締めなどひと手間加えると美味しくなりますので是非お試しください。

 

SUZUKI – Japanese sea perch
Suzuki - Japanese Sea perch

Suzuki – Japanese Sea perch: Kyushu

In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or Grilled fish, but this fish is good for French dishes, too. The taste is mild but rich.
白身魚の代表格です。洗いにして食べられたり、焼き物に良く使われますが、フレンチでも良く使われる素材でもあります。クセのない味わいは、納得の美味しさです。

INA SABA – INA-Mackerel
Ina-Saba - Ina-Mackerel

Ina-Saba – Ina-Mackerel: Tsushima Island, Nagasaki

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:
1) Caught by pole-and-line
2) No scratches on the body
3) More than 6 hours cooling time immediately after harvest
4) Size
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもののみが伊奈サバとして出荷されます。
一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。

TOSASHIMIZU KINME – Alfonsino
Kinmedai - Alfonsino

Kinmedai – Alfonsino: Kochi

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.
日本で一番最初に黒潮にぶつかる場所・土佐清水。黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

 

“IZUMI” AJI – “IZUMI” horse mackerel
AJI - IZUMI - Horse mackerel

AJI – IZUMI – Horse mackerel: Kagoshima

Nonmigratory-type yellow horse mackerel that grows up in coastal bays and attains a golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness.
回遊をせずに北薩摩の内海で育った瀬付きの黄アジは丸みを帯びた形となり、色は黄色に光り輝いています。脂のノリと身の締りに絶妙のバランスを持つ肉質はまさに黄金アジの名にふさわしい絶品です。

AWABI – Abalone
Awabi - Avalone

Awabi – Avalone: Saga / Nagasaki / Fukuoka

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).
アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。

UCHIWAEBI – Fan lobster
Uchiwaebi - Japanese Fan Lobster

Uchiwaebi – Japanese Fan Lobster: Kyushu

Despite looking flat and thin with almost no meat to speak of, fan lobster actually has quite a bit of sweet, juicy meat that is deceivingly plentiful.
Although not well-known across Japan due to fishing restrictions and circulating only in local markets, they are a shrimp-family that are considered by some to be more delicious than Japanese spiny lobster.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されているため、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどの海老です。

YARI-IKA – Spear squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid: Kyushu

Though traditionally squid were only fished during the night, with the advent of the vertical long-line fishing method, they can now be caught during the daytime during seasons other than summer. Try preparing them as sashimi or tempura. In Fukuoka, still-live (ikizukuri) preparations are preferred.
従来イカ釣は夜だけでしたが、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お召し上がりください。福岡では活づくりが主流です。

Fish in August – Tsukiji Fish Market

Download – English

Download – Japanese

 

Shin-Ika / Baby Cuttlefish
Shin Ika - Baby Squid

Shin Ika – Baby Squid  –  Around 20g / Izumi City, Kagoshima

Cuttlefish baby has started to arrive. It will be expensive at the beginning, so please use it when the price goes down. It`s a seasonal item that goes with shinko as well.
スミイカの子供新イカが入荷し始めております。最初は高値ですが、落ち着いたころにぜひ使っていてください。季節ものですので、シンコと合わせて提供するのも良いかと思います。

 

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Shinko / Threadfish shad
Shinko - Gizzard Shad

Shinko – Gizzard Shad  –  100g/PK Amakusa City, Kumamoto

It is getting about 6-10 pcs for 100 g. Please try out Shinko when kohada is too large to use. It may be small to use, but since it is a seasonal item, try it just for this period.
100gで6-10枚ほどの大きさになってきています。こはだが大きすぎて使いずらいときはぜひシンコを試してみてください。小さすぎてそれも使いずらいかと思いますが、季節ものですので、この時だけでもぜひ。

 

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Shin Sanma / Pacific saury
Sanma - Pike packerel

Sanma – Pike packerel  –  180g Nemuro City, Hokkaido

The first shipment was traded at a high price this year. The price will gradually stabilize from middle of the month. In recent years, it is said that the amount of harvest is scarce, so we pray for the best.
今年も初荷は高値で取引されました。お盆明けごろから徐々に安定してくると思います。近年、水揚量が厳しいといわれていますが、今年は豊漁を願うばかりです。あれば大き目”横綱サンマ”狙って行きます。

 

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Meichidai / Nakedhead
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream  –  500g ~ 1 Kg Shoizuoka, Kochi etc.

Nakedhead is a recommended white flesh fish. It has a delicious flavorful white flesh, and it also fits well with nigiri because of the fat contained. Best of all it has a cute eye.
メイチダイはお勧めの白身です。目がくるり大きくてかわいい顔をしています。味わいのある美味しい白身で、脂もあるのでシャリにもよく合います。

 

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Akisake / Autum Salmon
Sake - Salmon (Wild)

Sake – Salmon (Wild)  –  3 Kg Nemuro,Hokkaido Pref.

It will be a transition period from spring salmon to autumn salmon. We will send you straight from the source with the guts removed for freshness.
時鮭から秋サケに代わる端境期となります。産直からお腹を抜いて出荷するようにしています。

 

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Umeiro / Yellowtail Blue Snapper
UMEIRO - Yellowtail Blue Snapper

UMEIRO – Yellowtail Blue Snapper  –  600g Kushimoto, Wakayama

This snapper has a beautiful colored scale. It has a beautiful white fish, with no bad after taste, it fits well with any dish.
梅色をした鱗のラインがきれいな魚です。
きれいな白身の魚で、癖が全くなく、どんな料理にも合います。

 

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Manakatsuo / Butterfish
Managatsuo - Pompano

Managatsuo – Pompano  –  2 Kg Amakusa City, Kumamoto

Famous luxury fish in western Japan. Perfect soft texture with sweet and fatty flesh. It is suitable for sushi, sashimi, grilled fish.
西日本で有名な高級魚。ほどよい軟らかさで甘味があり、脂がのっている。鮨、刺身、焼き魚に向いています。

 

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Magochi / Bartail flathead
Magochi - Flat head

Magochi – Flat head  –  1 Kg Takeoka, Chiba

Luxury fish representing the summer season. It has a good texture and is refreshing when you eat it as sashimi. Try squeezing some citrus with it as well.
夏を代表する高級魚。
食感が良く、刺身などで食べるとさっぱりしており、スダチなどを絞って食べるとおいしいです。

 

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SakuKoi / Saku Carp
KOI - Carp

KOI – Carp – 1 Kg Nagano

It is a Shinshu brand carp. Koi raised with cold water in Nagano is well-tightened, fatty flesh, and grows up without any stench. It is tasty both raw or boiled.
信州のブランド鯉です。長野の冷たい水で飼育された鯉は身の締まりが良く適度に脂がのり、臭みの全くない身に育ちます。生でも煮つけにしてもおいしいです。

 

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Shokko / Young Amberjack
Nerigo / Shokko - Young Amberjack

Nerigo / Shokko – Young Amberjack  –  1Kg Katsuyama, Chiba

It is an exquisite fish to eat raw. Perfect body tenderness, fat is not too persistent. Delicious for shabu-shabu as well.
生で食べるのが絶品の魚です。
程よい身の締まり、脂の乗りもしつこくなく、血合いの色も長持ちします。しゃぶしゃぶにしてもおいしいです。

 

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Kasago / Marbled rockfish
KASAGO - Marbled Rockfish

KASAGO – Marbled Rockfish  –  1 Kg up, Tottori

It is a fish with characteristic body color and it`s sharp spikes. It has elegant white flesh and has a crisp, sweet taste and it gets better the more you chew. Please eat it with sushi, sashimi or boiled.
特徴的な体色と刺を持つ魚です。
上品な白身で歯ごたえがあり、噛むほどに甘みがしみだしてきます。
鮨、刺身や煮つけにして食べてください。

 

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Kaiwari / Whitefin trevally
KAIWARI - Whitefin trevally

KAIWARI – Whitefin trevally  –  300g Yaizu, Shizuoka

It is a delicious fish said to be on par with Shimaji. The number of stocks is low, and not so popular, but it goes excellent as sushi material. Please try it out.
シマアジにも匹敵するといわれるほどおいしい魚です。
入荷数が少なく、ポピュラーではありませんが、すしネタとして絶品です。
ぜひお試しください。

 

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Fish in August – Fukuoka Fish Market

Download – English

Download – Japanese

MEICHI DAI – Gray Large-eye bream
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream  –  Saga / Nagasaki / Fukuoka

Meichidai is not a widely known fish in the seafood market, but it is one of the best fish during the summer season. Many white meat fishes, such as Madai, have less fat content in the summer, and this lowers its quality of taste. However, for Meichidai, summer is when it has the most fat and tastes the best. Meichidai is a rare fish on the market, but when it is available, we use the “Asajime” method the same morning and ship it.
知る人ぞ知る夏一番のお勧めです。真鯛など脂が落ちる夏に脂がのるメイチダイは大型でも40センチまで、大体700グラムが福岡から出る一般的なサイズです。貴重な魚のためなかなか手に入りませんが、入荷がある時は活魚を朝締めで出荷します。

 

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KISU – Smelt/whitings
KISU – Smelt/whitings

KISU – Smelt/whitings  –  Genkai-nada

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ならびます。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。

 

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OUGON HAMO – Pike Conger
Hamo - Pike eel (Pike conger)

Hamo – Pike eel (Pike conger)  –  Kyushu

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.
天草の不知火海はそそぐ川が多く、淡水の影響により餌が豊富な場所で育ったハモは黄金ハモと呼ばれ、脂ののりが最高です。はえ縄漁で獲られたこのハモは全国で抜き出た品質が知られています。

 

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YAZU/INADA – Young Yellowtail
YAZU/INADA – Young Yellowtail

YAZU/INADA – Young Yellowtail  –  Saga / Nagasaki / Fukuoka

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.
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。価格もてごろで刺身・照り焼・から揚げなどが美味です。

 

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OUGON ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel  –  Nagasaki /Fukuoka

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.
対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。

 

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HIRAMASA – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack  –  Fukuoka

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to Kanpachi.
ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。

 

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MANAGATSUO – Pompano
Managatsuo - Pompano

Managatsuo – Pompano   –  Kyushu / Shikoku

Although normally they are swimming off the shores in schools between June and August, butterfish make their way to the inland sea and other inner-bay areas to lay their eggs.
It is during this time, between the end of June and the middle of August, that butterfish are seen in the markets.
Due to their habitat being south of Central Honshu, there is a tendency of them not being well-liked in Kanto, however they are an exquisite fish that is considered as a top-quality fish in exclusive Kyoto restaurants. If fresh, sashimi is the suggested way to enjoy them, however, teriyaki, yuan-yaki (a grilled preparation in soy/mirin with citrus rings), and grilling after miso-pickling are also popular preparations.
通常は群れを作り沖合を回遊していますが、6月から8月には産卵のために内海や内湾に入ってきます。 マナガツオが市場に出回るのはこの時期で6月末から8月中旬です。本州中部以南に生息する事もあって関東ではあまり好まれない傾向がありますが、非常に美味な魚で関西地方では京都の高級料亭で取り扱われるの高級魚です。鮮度がよければ刺身が絶品と言われますが、照り焼きや幽庵焼き、味噌漬け焼きなど様々な料理方法でも美味しい魚です。

 

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ISAKI – Japanese Grunt fish
ISAKI - Japanese grunt fish

ISAKI – Japanese grunt fish  –  Kyushu

Around the time of early summer, at the peak of their season, striped pigfish ride on the warm current of Tsushima through the offshores of Iki island to the Chikuzen sea in order to lay their eggs. Striped pigfish from Oshima are especially delectable due to their marbling that comes from the plentiful food they feed upon.
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。 特に餌の豊富な大島産のイサキは他と比べても脂ののりが格別で大変お勧めの一品です。

 

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SUZUKI – Japanese Sea Bass
Suzuki - Japanese Seapearch

Suzuki – Japanese Seapearch  –  Kouchi / Kagoshima

Japanese sea perch are a fish that come and go in the brackish water regions between the spring and summer months when their fishing rates are especially high. Once they become larger Japanese sea perches, they no longer swim up the rivers. They are a light white fish which is ideal prepared as arai (a washing technique used to shed extra fat), grilled with salt, or in the French meuniere style.
春先から夏に漁獲が多い汽水域を行き来する内湾性の魚です。大きいスズキになると川には入らなくなります。 身は淡白な白身で、洗い・塩焼・ムニエルなどもおすすめです。

 

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ISHIDAI – Striped Beakfish
ISHIDAI – Striped Beakfish

ISHIDAI – Striped Beakfish  –  Kyuhu

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an “Umami” flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. Ways to enjoy this fish include: “Arai” style slices, simmered fish, steaming, salt-grilling, meuniere, and “Ushiojiru” salt broth. Also good is to remove the skin, boil and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on bamboo skewer and grilling until crisp, seared with soy sauce or salt and lemon juice.
薄造りにしたイシダイの身は透き通り、歯ごたえがあってほのかな甘味と確かな旨味が広がります。同じく夏魚の代表のスズキやコチよりも濃厚な味わいです。洗いや煮付け、蒸し物、塩焼き、ムニエル、うしお汁などでどうぞ。皮はゆがいて細切りし、ねぎしょうがの千切りをあしらってレモン汁で、あるいは竹串に巻いてカリカリに焼き、醤油をたらすか塩とレモン汁でも。酒の肴に最適です。

 

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AWABI – Abalone
Awabi - Avalone

Awabi – Avalone  –  Genkainada / Nagasaki

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).
アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。

 

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OKOZE – Demon Stinger
Okoze / Devil stinger

Okoze / Devil stinger  –  Kyushu

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

 

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SAZAE – Turbo cornutus
Sazae - Turbo cornutus

Sazae – Turbo cornutus  –  Kyushu

Although turban shells have horns, those caught in the calm-waters of the inland sea have smaller one or have none at all, while those from the open seas have larger horns.
In Fukuoka Prefecture, research is being conducted on mass-producing farm-raised spat in order to increase resources. Although shell-grilling is the most common way of enjoying turban shells, they can also be enjoyed as sashimi or marinated in vinegar.
サザエの殻にはつのがありますが、波静かな内海のものはつのが小さかったり、なかったりしており、外海のものはつのが多くなります。
資源を増やすため、福岡県では人工稚貝の量産研究を続けています。サザエといえば壷焼きが有名ですが、刺身・酢のものなどでも賞味します。

 

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AJI “IZUMI/GENCHAN” – Horse Mackerel
AJI - IZUMI - Horse mackerel

AJI – IZUMI – Horse mackerel

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.
アジは回遊型の黒アジ、内湾型の黄アジがありますが、玄ちゃんアジは黒アジ、出水アジは瀬 付きの黄アジです。好みに合わせて2種類のアジをお楽しみください。

 

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Fish in July – Tsukiji Market

Download – English

Download – Japanese

 

SHINKO / Threadfin shad
Shinko - Gizzard Shad

Shinko – Gizzard Shad –  100pk/kg Shizuoka

The season of Shinko has arrived. Although it is troublesome to work with, it is also shine the chef’s skills. Indulge your customers appetite with the time consumed art work.

シンコの季節がやってきました。手間がかかるネタではありますが、鮨屋の腕が鳴る食材でもあります。ひと手間加えたお魚でお客様の食欲をそそってください。

 

HANASAKIGANI / Boiled Hanasaki Crab
Hanasakigani - Hanasaki Crab

Hanasakigani – Hanasaki Crab   –   500g   Nemuro, Hokkaido

Hanasaki crabs will be starting in July. We boyle directly at the production place after receiving the order. Try the Hanasaki Crab for the flavor packed crab heaven.

7月より花咲ガニが始まります。オーダーを受けてから直接産地でボイルにいたします。凝縮したカニの風味を堪能できる花咲ガニをお試しください。

 

Meichidai / Nakedhead
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream   –  500g~1㎏ Shizuoka / Mie / Nagasaki

It is a family of emperor fish and it is treated as a high-grade fish than red-bream because of its good taste and low catch. Its flesh is delicate, and its taste will want to crave for more.

メイチダイはフエフキダイ科の一種で、味の良さと獲れる量が少ないことなどから真鯛よりも高級魚として扱われています。脂ののりは繊細で、一度食するもう一度食べたくなる食材です。値段は気になるところですが、箱ものがあれば価格は抑えられます。

 

 

Mehikari / Bigeyed greeneye

Mehikari / Bigeyed greeneye  –  40g size Choshi, Chiba

The large blue lit eye is the reason for its name. Fatty soft fresh suitable for, fried, tempura, and Nanbanzuke(stew). If freshness is good, it can be eaten even with sashimi. Since they have soft bone, once fried they are easy to consume.

目が大きく、青く光っていることから目光と呼ばれています。脂がのって、柔らかく、から揚げ、天ぷら、南蛮漬け、鮮度が良ければ刺身でも食されます。骨は細かいため揚げると気になりません。Mehikari / Bigeyed greeneye

 

 

Iwana / Japanese char
Iwana - Japanese Char

Iwana – Japanese Char  –  3pc/pk Sanriku area

Arctic Char is a standard in the United States, but please also try Japanese Char as well. Convene with seasonal vegetables. Large aquaculture “Shinshu the Great Iwana” (1 ㎏ size) is treated like Arctic Char as well.

アメリカではArctic Charが定番になっていますが、Japanese Charもお試しください。小さめの魚は季節野菜との組み合わせで焼き物で。大型の養殖「信州大王イワナ」(1㎏サイズ)はArctic Charのような扱いで。

 

 

Suzuki / Japanese Seabass
Suzuki - Japanese Seabass

Suzuki – Japanese Seabass  –  2Kg size Shino Island, Aichi

It is a fish named Suzuki because it is white as it was rinsed.
A white body with less bloody gives clarity but has fat as well. Best season is now, very recommended.
身がすすいだように白いことからスズキという名前の付いた魚です。血合いの少ない透き通った白い身は淡白でありながら、脂ものっていてとてもおいしいです。
この時期が旬ですので、非常におすすめです。

 

Kochi / Flathead
Magochi - Flat head

Magochi – Flat head  –  1kg size Chiba / Kanagawa

It is a summer luxury fish. The plumped flesh is good for thin slice, or cooked.

夏の高級魚コチです。
ぷりぷりに引き締まった白身は薄造りにして食べても、火を通しても絶品です。

 

Fuefukidai / Emperor Fish
Fuefukidai - Emperor bream

Fuefukidai – Emperor bream  –  1㎏~2㎏ Bonotsu, Kagoshima

It is a famous fish in western Japan. White transparency flesh will last long, so it looks beautiful as well. It is slightly scented with the scent of the iso, so any recipe is delicious. Good soup stock can be created from the excess parts.

西日本で有名な魚です。
比較的白身の透明さが長続きしますので、見た目にもきれいです。
ほんのりと磯の香りのする身で、どの調理法でも美味しくなります。
アラからいい出汁が出ます。

 

 

Okoze / Devil stinger
Okoze / Devil stinger

Okoze / Devil stinger  –  500g Amakusa, Kumamoto

It is a luxury fish characterized by clean taste.
This season has a lot of catch and it is delicious.
Liver is delicious, delicious soup is also made from bones, skin, etc., so there is no part to throw away.

癖のない白身が特徴の高級魚です。
このシーズンが漁獲量も多くて美味しい季節です。
肝も美味しく、骨、皮などからもおいしい出汁が出ますので、捨てるところの少ないお魚です。

 

Matsuwa Saba / Matsuwa mackerel
Saba - Mackerel

Saba – Mackerel   –  800g Matsuwa, Kanagawa

Matsuwa mackerel which starts to appear in summer is also called Golden Mackerel. It is a masaba landing at “Matsuwa fishing port” in Miura city, Kanagawa prefecture, and which brand name arrived from. It was selected as 100 Kanagawa prefecture brand name selection and has trademark registration.

夏になると出始める松輪サバは黄金サバとも呼ばれています。神奈川県三浦市にある「松輪漁港」で水揚げされるマサバで、漁港からそのブランド名が付けられています。神奈川県名産100選に選定され、商標登録もされています。

 

 

Goma Saba/Spotted Mackerel
Gomasaba - Mackerel

Gomasaba – Mackerel  –  700g~800g Mie / Miyagi

A fish known for recommendation. It is a versatile fish that you can cook with, use it for stew, grill, raw, and many more.

求めやすい魚として知られている魚、ごまサバ。〆サバによし、ゴマダレにつけて食べるもよし、煮ても焼いても良い万能な魚です。

 

Fish in July – Fukuoka Fish Market

Download – English

Download – Japanese

 

MEICHIADAI – Gray Large-eye bream
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream  –  Kyushu

Meichidai is not a widely known fish in the seafood market, but it is one of the best fish during the summer season. Many white meat fishes, such as Madai, have less fat content in the summer, and this lowers its quality of taste. However, for Meichidai, summer is when it has the most fat and tastes the best. Meichidai is a rare fish on the market, but when it is available, we use the “Asajime” method the same morning and ship it.

知る人ぞ知る夏のベスト!真鯛など脂が落ちる夏に脂がのるメイチダイは大型でも40センチまで大体700グラムが福岡から出る一般的なサイズです。貴重な魚のためなかなか手に入りませんが、入荷がある時は活魚を朝締めで出荷します。

 

TOBIUO – Flyingfish
TOBIUO – Flyingfish

TOBIUO – Flyingfish  –  Kouchi / Kagoshima

Tobiuo is in season. The market price of this fish is reasonable all year long. Tobiuo sashimi is very delicious. Other recommended cooking methods for this fish is to eat it as dried fish or as “Namerou” (a type of “tataki”)

トビウオが美味しい季節です。手頃な価格で買える魚です。 刺身にしても十分に美味しく、その他干物などにも良く使われます。なめろうなどにしても美味しさを味わえます。

 

AJI “IZUMI/GENCHAN” – Horse mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel –  Kagoshima / Genkainada

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.

アジは回遊型の黒アジ、内湾型の黄アジがありますが、玄ちゃんアジは黒アジ、出水アジは瀬 付きの黄アジです。好みに合わせて2種類のアジをお使いください。

 

 

AWABI – Abalone
Awabi - Avalone

Awabi – Avalone  –  Nagasaki

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).

アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。

 

MAHATA – Grouper
Ma-Hata - Grouper

Ma-Hata – Grouper   –   Nagasaki / Genkainada

Many types of grouper can be enjoyed in Kyushu. Sevenband grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectable enjoyed as thin-slices.

色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。

 

 

YAZU / INADA– Young Yellowtail
Inada (Yazu) - Yellowtail

Inada (Yazu) – Yellowtail  –  Saga / Nagasaki / Fukuoka

 

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.

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。価格もてごろで刺身・照り焼・から揚げなどが美味です。

 

HIRAMASA – Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack  –  Fukuoka

 

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to Kanpachi.

ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。

 

 

OUGON ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel  –  Fukuoka

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。

 

 

 

KAWAHAGI – File Fish
Kawahagi - Filefish

Kawahagi – Filefish  –  Nagasaki / Genkainada

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。

 

KISU – Smelt/whitings
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ならびます。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。

 

 

 

SUZUKI – Japanese Sea Bass
Suzuki - Japanese Seapearch

Suzuki – Japanese Seapearch

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

白身魚の代表格です。洗いにして食べられたり、焼き物に良く使われますが、フレンチでも良く使われる素材でもあります。クセのない味わいは、納得の美味しさです。

 

ISHIDAI – Striped Beakfish
Ishidai - Striped bakefish

Ishidai – Striped bakefish  –  Kyushu

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an “Umami” flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. Ways to enjoy this fish include: “Arai” style slices, simmered fish, steaming, salt-grilling, meuniere, and “Ushiojiru”salt broth. Also good is to remove the skin, boil and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on bamboo skewer and grilling until crisp, seared with soy sauce or salt and lemon juice.

薄造りにしたイシダイの身は透き通り、歯ごたえがあってほのかな甘味と確かな旨味が広がります。同じく夏魚の代表のスズキやコチよりも濃厚な味わいです。洗いや煮付け、蒸し物、塩焼き、ムニエル、うしお汁などでどうぞ。皮はゆがいて細切りし、ねぎしょうがの千切りをあしらってレモン汁で、あるいは竹串に巻いてカリカリに焼き、醤油をたらすか塩とレモン汁でも。酒の肴に最適です。

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish  –  Kyushu

The best season for Isaki comes around early summer, which is when Isaki ride the Tsushima current through the offshore area of Iki Island and arrive at the Chikuzen Sea to lay eggs.
Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white meat fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.

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。 特に餌の豊富な大島産のイサキは脂ののりが特別で必見のイサキです。