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。

 

——

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。

 

——

 

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

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。

 

——

 

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。

 

AORI-IKA – Cuttlefish
Aori Ika - Bigfin reef squid

Aori Ika – Bigfin reef squid  –  Kyushu

Aoriika is known as the king of squids, and its sashimi is considered to be of the finest quality in the squid family. Its flesh is rich in sweetness and is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.

イカの王様、高級鮨ネタのアオリイカ、身が透き通っていて、ミズイカとも呼ばれています。ミズイカひきと呼ぶ釣で漁獲された身が厚い2キロの大型は最高です。

 

 

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

Hamo – Pike eel (Pike conger)  –  Nagasaki

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。

 

 

 

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。

 

 

MAGOCHI – Flathead
Magochi - Flat head

Magochi – Flat head  – Kyushu

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

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

 

JUNE Fukuoka Market Fish

Download – English

Download – Japanese

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

Izumi Aji – Horse mackerel  – Izumi, Kagoshima

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

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

 

 

 

メバル MEBARU – Fox jacopever
Mebaru - Fox jacopever

Mebaru – Fox jacopever –  Genkainada Sea, Nagasaki

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

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

 

 

HIRAME – Fluke
Hirame - Fluke

Hirame – Fluke  –  Genkainada Sea, Nagasaki

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

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

 

 

YAZU – Young Yellowtail
Inada (Yazu) - Yellowtail

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

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

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

 

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack  –  Fukuoka

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

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

 

 

 

ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel   –  Fukuoka

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

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

 

KAWAHAGI – File Fish
Kawahagi - Filefish

Kawahagi – Filefish  –  Genkainada Sea, Nagasaki

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

 

 

Smelt/whiting
Kisu - Smelt / whitings

Kisu – Smelt / whitings  –  Genkainada

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

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

 

 

GOMA SABA – Mackerel
GOMA SABA - Mackerel

GOMA SABA – Mackerel  –  Izu Islands /  Kyushu area

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

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

 

 

 

MAGOCHI – Flat Head
Magochi - Flat head

Magochi – Flat head  –  Kyushu

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

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

 

 

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish  –  Kyushu

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

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

 

 

 

MADAI – Red Sea Bream
Madai - Red sea bream

Madai – Red sea bream  –  Saga / Nagasaki / Fukuoka

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

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

 

 

AORI IKA – Cuttlefish
Aori Ika - Cuttlefish

Aori Ika – Cuttlefish  –  Kyushu area

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

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

 

 

YARI-IKA – Spear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid  – Yobuko, Saga

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

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

 

 

KURUMAEBI – Japanese tiger prawn
Kuruma Ebi

Kuruma Ebi  – Chikuzen sea / Fukuoka

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

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

 

 

SHAKO – Mantis Crab
Shako Mukimi - Mantis shrimp

Shako Mukimi – Mantis shrimp  –  Fukuoka

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

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

 

MADAKO – Octopus
Tako - Octopus

Tako – Octopus  – Hyogo / Kyushu area

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

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

JUNE Recommendation Fish – Tsukiji Market

Download – English

Download – Japanese

 

Kanpachi (Tennenn) – Amberjack (Wild)
Kanpachi - Amberjack

Kanpachi – Amberjack  – 2 Kg ~ 4 Kg Shizuoka

We recommend the “Oyogi-jime with nerve removal”. This keeps the fish fresh longer.

泳ぎ〆の神経抜きがお勧めです。

Kanpachi Sashimi Kanpachi Carpaccio

 

Hamo (Ikejime) – Daggertooth Pike Conger
Hamo - Pike eel (Pike conger)

Hamo – Pike eel (Pike conger) – 600g ~ 900g Awaji Island, Hyogo

The pike conger eel season has started. If you are interested, please include in your menu.

鱧の季節になってきました。 ぜひメニューに入れてください。

 

 

Isaki (Tsuri) – Threeline Grunt (Large)
Isaki - Grunt fish

Isaki – Grunt fish  –  800g ~ 1Kg Ooita / Kochi

This season`s grount has savoring oil from eye to the bone. The more you chew the flavorful it becomes.

この時期アブラの噛み方が違います。目から骨のきわまで白アブラ。

 

 

Sagoshi (Tsuri) – Spanish Mackerel
Swara - Spanish Mackerel

Swara – Spanish Mackerel –  2 Kg under Tokyo / Chiba

We will gather the lined fished Spanish mackerel this season.

釣り物中心で買い付けします。

 

 

Matukawa Garei – Barfin Flounder
Matsukawagarei - Barfin Flounder

Matsukawagarei – Barfin Flounder  –  600g ~ 2 Kg Hokkaido

The male has more yellowish color underneath, and female has white belly. The larger ones are the females. If you want the large one, ask for the female.

オスは黄色かかっていて、メスは表面が白っぽいとされています。大きいのがメスなので大きいサイズ欲しい時はメスで出すようにします。使いやすいサイズの場合お腹黄色のオスを出荷します。

 

 

 

 

Kochi – Flathead
Magochi - Flat head

Magochi – Flat head  –  1Kg size Chiba / Kanagawa

The one sourced from inner bay area is the best! We will send you iki-jime.

内湾ものは味もよくお勧めです。活き〆で出荷いたします。

 

 

Ainame – Fat Greenling (Extra Fat)

 

Ainame - Fat Greenling

Ainame – Fat Greenling  –  1kg up Aomori

Usually purchase by ones but box bought is stable and affordable now. The shoulder flesh is super fatty and this season`s greenling has sweet and smooth tasting oil in it`s flesh.

基本活で取り扱いますが箱ものも安定需要に安定供給!旨いです!

 

 

Hiramasa – Yellowtail Amberjack (Angling)
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack  –  4 Kg size Hagi, Yamaguchi

Very nice yellowtail is being brought up from the westward sea by nets. We can prepare a morning iki-jime.

西方面結構良い感じで定置網水揚げきます。活の朝〆で出すこともできます。

 

 

Kuro Awabi – Japanese Abalone
Awabi - Avalone

Awabi – Avalone  –  300g size Japan / Austraria

We have variety of awabi(abalone), wild black awabi, Australia awabi, farmed Ezo awabi. Please conform your size and price before ordering.

アワビは各種そろえています。天然黒アワビ、オーストラリアアワビ、養殖蝦夷アワビなど。サイズ、価格相談の上オーダーお待ちしています。

 

 

“Donchicchi” Aji – Jack Mackerel
Aji - Horse Mackerel

Aji – Horse Mackerel  –  200g size Shimane

Fatty mackerel of Japan. Very nice bottom level fish. If you want the ikijime mackerel, then this is the one to get.

巻き網のメッカ、日本海の脂アジです。根付きの魚なので程度もしっかりしています。〆物で使う場合、ぜったいこちらがお勧めです。
江戸前の真骨頂です。

 

 

Unagi (Tennen) – Japanese Eel (Wild)
Unagi - Japanese Eel

Unagi – Japanese Eel  –  300g size Shizuoka / Kumamoto

Stable shipment has started. We will serve ikijime or fillet style.

入荷安定してきました。活〆あるいは開きで出荷いたします。

 

 

Uni (Shiro Jo, Sato) – Sea Urchin (White Premium, Sato)
Uni Japan Sato Brand

Uni Japan Sato Brand  –  300g/PK Sanriku, Miyagi

Murasaki-uni season has started. This year again “Saito`s Aji-yoshi” is entering. We especially recommend the Murasaki-toku jyou.

紫ウニの季節となりました。今年も「佐藤の味よし」が入荷しています。紫の上物は特におすすめです。

 

 

Junsai – Seaweed Water Shield (Seasonal)
Junsai - Seaweed Water Shield

Junsai – Seaweed Water Shield  –  500g/PK Akita

Seasonal Japanese made 500g pack. Although China is lower price, but we recommend the Japanese made for good quality.

季節限定国産500gパックです。中国産は安いですが、この時期は国産をぜひお試しください。

 

Mozuku – Sea Weed (Fat String-type)
Mozuku - Sea Weed

Mozuku – Sea Weed  –  PK Okinawa

We are getting very thick mozuku and think as well. The thick ones are very good this time of season. Just specify which one to purchase.

極太モズク、これからが宜しい時期です!細モズクもありますので、指定してください。

 

 

New Product: Farm Raised Bluefin Tuna Japan

KANEKO HON-MAGURO

対馬暖流の恩恵を受ける長崎はマグロの生息に最も適した海域の一つです。長崎の金子本鮪はストレスの無いノビノビとした環境の中、成長の為に最適化された餌を与えられて大切に育てられたものです。

  1. 「苗・飼餌料」から「養殖生産」「加工・販種売」まで「一貫体制」により安定した最高品質をお届けします。
  2. 365日間、季節にかかわらず最高のマグロを出荷します。
  3. お客様のご要望に応じたサイズのものをお届けいたします。
  4. 頭付き、半身、ロインなどお客様のご要望に沿った形で出荷します。

日本産・最高品質の本鮪をお試しください。

 

Download – Japanese

May Recommendation Fish – Tsukiji Market

Download – English

Download – Japanese

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

Hamo – Pike eel (Pike conger)  / 600g – 900g Awaji Island, Hyogo

From mid-April is the start of fishing season for conger eel. May June is the best time to use conger eel. The fatty flesh and good texture makes this eel a top recommendation.

4月中旬からのはえ縄漁開始で続々各地入荷してます。5月6月が一番の使い時です。脂ののりもよく、食感もいいのでオーダーお待ちしています。

 

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish / 1kg – 1.5kg Takeoka City, Chiba

Fished beltfish is very good this season, contain fatty flesh creating a rich moist flavor sensation.

内湾の釣り太刀魚です。この時期の脂の乗りは一番いいため、甘くしっかりとした身は絶品です。

Grilled Tachiuo

 

 

KOCHI – Bartail Flathead
Magochi - Flat head

Magochi – Flat head / 1Kg – 1.2Kg Awaji Island, Hyogo

The ikijime is quite pricy, but If you want a cheaper one there is those that is sold in boxes. Because only few is brought up to the shore which makes price high, but the flathead of this season is worth the price.

活が高価ですが、鮮度もよく抜群に使いやすいです。安めのものが欲しい場合は箱ものもあります。歩留りが悪い魚なのでコストは少々お高めですがこの時期のコチは絶品です。

 

 

KISU – Japanese Sillago
Kisu - Smelt / whitings

Kisu -Japanese Sillago / 50g – 70g Awaji Island, Hyogo

Sillago`s season is starting. Good for many uses. 100g is also available which is perfect for sushi.

天種、鮨、〆、初夏の風物詩。これからだんだんと良くなります、
100gサイズもありますが、そちらは鮨などにおすすめです。

 

 

IZUMI AJI – Horse Mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel /  150g – 250g Izumi City, Kagoshima

This season`s horse mackerel has moist fatty flesh and has strong flavor. The fat is not heavy nor greasy and has crisp after taste that does not leave in your mouth.

黄アジの一本釣り。この時期の味は脂の乗りがよくしっかりとした味があります。脂もくどくなく後味さっぱりで、喜ばれること間違いなしです。

 

 

TAKABE – Yellowstriped Butterfish
Takabe - Yellowstriped Butterfish

Takabe – Yellowstriped Butterfish / 200g – 250g Hachijyo Jima, Tokyo

It`s just the start but has nice fatty flesh. The meat won`t crumble even after cooked which is good for boiling and grilling.

まだ走りの時期ですが、脂もあり、おいしいです。
火を通しても見崩れしないため、煮たり焼いたりしてお楽しみください。

 

 

Shiyokko  – Wild Young Amberjack
Kanpachi - Amberjack

Kanpachi – Amberjack /  1Kg – 1.5Kg  Owase City, Mie

The season has passed, there is not much in the market which makes a 2kg down size the main this time around. The amberjack from Kagoshima is especially delicious.

尾鷲の活。食べるとほっぺおちますよ。普通に味あって美味しいです。ただ、養殖カンパチとかぶるので、差別化を図るのにも天然使うなら三重の活使った方がいいです。

Kanpachi Carpaccio Kanpachi Sashimi

 

 

SHIRO IKA – Swordtip Squid
Shiro Ika / Kensaki Ika - Swordtip squid

Shiro Ika  – Swordtip squid / 300g – 500g Yamaguchi

This squid is the one for start of summer. The thick flesh is concentrate of great flavor, every single chew seeps the sweet flavor out from the squid.

久々に出始めます。
肉厚でねっとりとした身は噛んだ時の甘さが格別です。

 

HATSUGATSUO – Bonito
Katsuo - Bonito

Katsuo – Bonito /  3Kg – 5Kg Choshi City, Chiba

The season continues for the bonito. The flesh has crisp and clean red flesh. Please try Tataki dish with it.

まだ初ガツオの時期は続いています。初物のカツオはさっぱりとしてきれいな赤身が美しいです。たたきにしてぜひ食べてください。

 

 

AWABI – Wild Abalone
Awabi - Avalone

Awabi – Avalone / 400g Australia

The wild ones are brought straight from Australia. They have soft flesh which makes a great sashimi as well as grill dish.

千葉、台湾のトコブシもあるので両輪でお使いください。刺身美味しいですけど焼くともっとおいしいですよ。

 

 

AYU – Farmed Sweetfish
Ayu - Sweetfish

Ayu – Sweetfish / 3pc per Pack Aichi

It is famous for having the scent of an incense stick. The flesh gets loose after burnt. Only available this time of this season so please try it.

独特の香りを持つ魚として有名です。焼くとほろほろと身がほどけます。この時期のみですのでよろしくお願いします。

 

 

MASUNOSUKE – King Salmon
Masunosuke - Wild King salmon

Masunosuke – Wild King salmon / 10Kg Nemuro City, Hokkaido

Brought in from Nemuro City, Hokkaido time to time. The beginning price is low. Great for many dishes.

根室で上がるマスノスケですが、取れ高はまだ高くないので、入荷あればぜひ!

 

 

SAZUKI – Japanese Seapearch
Suzuki - Japanese Seapearch

Suzuki – Japanese Seapearch / 2Kg – 4Kg Yaizu City, Shizuoka

Brought in from Shizuoka, summer ikijime seaperch is great for anything!

駿河湾の上物スズキです。夏場のスズキは活〆出荷、鮮度抜群。洗いや鮨、焼き物もGOODです。

 

 

KAMASU – Japanese Barracuda
Kamasu - Japanese barracuda

Kamasu – Japanese barracuda / 2Kg – 4Kg Yaizu City, Shizuoka

The time is great season for barracudas, they have good fatty flesh. The lined one`s are starting this season.

釣りカマスが入り始めました。カマスのシーズンもそろそろ終わりになりますが、まだ脂ものっていて、生でも焼きものにしてもいけます。

 

 

SAZAE – Turban Shellfish
Sazae - Turbo cornutus

Sazae – Turbo cornutus / 200g – 300g Katsuyama City, Chiba

The turban shell will be in season from now. Good for variety of dishes.

サザエはこれから旬になっていきます。殻付きの活けものです。

 

 

ISAKI – Lined Grount
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish /  800g – 1Kg Kagoshima

Delicious taste like red bream. Compared to the winter season the flesh contains fat throughout the body. Very beautiful flesh!

鯛に似た白身がとても美味です。冬場と違い皮目から身まで脂まわっています。

 

 

SHIMA AJI – Wild Striped Horse Mackerel

 

Sawara - Spanish mackerel

Shima-Aji – Striped jack mackerel /  1Kg – 1.5Kg Kozu Shima, Tokyo

Compared to farm raised, the wild one has
better fatty flesh and great texture flesh.

養殖物よりも値は張りますが、天然の身の締まり、脂の乗りは絶品です。

 

 

 

MAKOGAREI – Marbled Flounder
Makogarei ‐ Marbled sole

Makogarei ‐ Marbled sole / 1Kg – 1.2Kg Tokyo Bay

The shipment has started. Since it is ikijime the freshness is guaranteed. Great for sashimi and grill since the flesh will not crumble apart.

入荷始まりました。活〆で出すので鮮度抜群。
刺身はもちろん、火を通しても型くずれしません。

 

 

MATSUKAWAGAREI – Barfin Flounder
Matsukawagarei - Barfin Flounder

Matsukawagarei – Barfin Flounder / 2kg Nemuro, Hokkaido

Liver and rim side are also delicious to eat.
If marble flounder is too expensive, this is a good substitute.

肝や縁側なども美味です。
マコカレイが高いという方はぜひこちらを使ってみてください。

 

 

SAGOSHI – Lined Spanish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel / 1Kg – 2Kg Matsuwa, kanagawa

From this time of season, the small Spanish mackerel start the season. The flesh contains the right balance of fatty flesh and has crisp after taste which is great for sashimi.

これからの時期はサゴシがどんどん良くなっていきます。
あっさりした身ですが、しっかりと味があり、刺身、鮨におすすめです。

  

 

 

AKA YAGARA – Red Cornetfish

 

Aka Yagara - Red Cornetfish

Aka Yagara – Red Cornetfish / 2Kg – 1.5Kg Kagoshima

Sashimi is also good for white flesh fish like this one, but grilled dish is also recommended as much.

淡白な白身は刺身もいいですが、焼き魚がとてもおすすめです。