APRIL
Seasonal Seafood
Fukuoka Fish MarketMarch 31, 2019

Catalog: English | Japanese

KATSUO – Bonito

Skipjack produced in the sea near the coast of Japan is completely different from your usual skipjack. Its excellent taste will definitely satisfy your customers. In Japan, spring and autumn are the best seasons for this fish.
抜群の舌触りがお客様の心を満足させます。 春と秋が季節で春には「のぼり鰹」、 秋には「戻り鰹」として知られています。

HOTARU IKA – Firefly Squid

It has been enjoyed as a seasonal food to eat during spring in Toyama and Hyogo Prefectures. Please enjoy as “okizuke” which is a type of seasoned and pickled dish, marinated with vinegared miso, or as tempura.
「春の風物詩」として日本海側の富山県や兵庫県で賞味されてきました。古くから富山では沖 漬け、酢味噌和え、天ぷら、などにお使いください。

SAYORI – Halfbeak

It is a known fact that the best season to eat Sayori is from winter to spring, but Sayori in the autumn season is just as delicious. Sayori is suited for hosozukuri and itozukuri because of its clarity, but it also shines as a hikarimono sushi.
「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。

SAWARA – Spanish Mackerel

The sawara season is recognized as spring. The fatty meat before spawning season is favored in eastern Japan. Fresh quality sawara is good for sashimi as well as other cooking styles such as saikyozuke and yuanyaki.
鰆は字のごとく春の魚、西日本ではこれからの春がサワラの旬といわれています。 新鮮なものは刺身に、西京漬けや幽庵焼きなど幅広くお使いいただけます。

KEGANI – Horsehair Crab

In the Sea of Okhotsk, the best season for hairy crab is from March to August which is when the floating sea ice leaves. During this season, young crab is more affordable than hard-shelled crab, and although there is less meat, the sweet taste of its flesh is more concentrated in the young crab.
オホーツク海ものは流氷が去るこれからの8月までが季節です。今の時期の若ガニは堅ガニに比べて値段がお手頃なだけでなく、身が少ない分だけ栄養が凝縮して一層甘味が凝縮されています。

SHIRAUO – Ice Fish

Spring is the best season for shirauo, which is when they come back up to the river during spawning season between February and April. Fresh shirauo is best eaten as sashimi with wasabi soy sauce, marinated with vinegared miso, or gunkan-maki roll.
春が季語の魚で、産卵期に川に上ってくる春の2~4月が旬と言われます。 生のものはワサビ醤油や、酢味噌和え、軍艦巻きのなどにいかがでしょうか。

KISU – Smelt Whitings

The most delicious season for kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to prepare this fish include the “yakishimo” method where you grill the skin with a burner then drop it in ice water, as well as the “konbujime” method, where you lightly salt and wrap it in kelp.
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。

HOUBOU – Sea Robin

Houbou is a tasty fish year-round, but especially from November to February, when its meat has a rich fat content and is extremely delicious. This white meat has a rich umami taste. It’s a versatile fish and optimal for simmered, grilled and as sashimi.
通年獲れる魚で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。

AKAMUTSU – Blackthroat

“Benihitomi” is a brand name of akamutsu, that fish caught in Tsushima and Iki Island area sea by the “Jigokunawa” fishing style. “Benihitomi” is called “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。

ANAGO – Sea Eel

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 as its name states.
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。

KURODAI – Black Bream

In Fukuoka, Kurodai is called “meita” or “chinu”, depending on its size. When it is over 11 inches long, they call it “Chinu”. During its best season, the taste of kurodai is said to be as good as madai, if not better.
福岡ではクロダイのことをその大きさに応じてメイタあるいはチヌと呼びます。大体30cmを 超えるとチヌとよびます。旬を迎えるクロダイは、マダイにも劣らない味とされ、鍋を割っても食べ たいという意味から「鍋割りチヌ」と称されるほどです。(余りのおいしさに鍋をつつき過ぎて、壊 してしまうという意味)

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as buri, but it 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。

TACHIUO – Beltfish

The breeding season of tachiuo is June to October. In fall to winter, after the breeding season, the fish grows larger and the fatty taste is richer.
タチウオの産卵期は6~10月で、食べ頃もその頃といわれます。これからが美味しくなる時期となります。

SHIROGUCHI/ ISHIMOCHI – White Croacker

Shiroguchi is commonly used as the primary ingredient of kamaboko (fish cake). Its plain white meat makes shiroguchi excellent as grilled or simmered fish.
蒲鉾の原料として使われてきた魚ですが、癖の無い淡泊な白身は焼き物や煮つけなどにもとても合います。鮮度のいいものは皮目をあぶって焼き霜造りなどにするのもお勧めです。

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. 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, and maintaining its good quality.
1年を通して水揚げがあり季節を問わず美味しい魚ですが、季語で言えば春の魚です。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。

KIBINAGO – Silver -Stripe Round Herring

Kibinago is a must-have local food in the Kagoshima prefecture, and is used in many different dishes. Please try the sashimi prepared in the Kagoshima style which is with vinegared miso instead of soy sauce. We provide both the pre-filleted type used for sashimi and the whole fish used for tempura.
鹿児島県ではなくてはならない郷土食材で、様々な料理に活躍します。 お刺身も鹿児島流に醤油ではなく酢味噌でお試しください。 刺身用の開きのパックと天麩羅用の丸の両方とも出荷します。

KIJIHATA – Red-Spotted Grouper

This fish is also known as akou. It is regarded as a high-class fish on the fish market, and therefore rarely eaten in the common home. It is mostly used in dishes served at high-end restaurants. Thinly sliced sashimi with citrus-based soy sauce mixed with wasabi is superb.
アコウという通名で知られた魚です、市場ではかなりの高級魚として扱われており、一般の食卓に並ぶことはほとんどありません。飲食店でも料亭など敷居の高いお店が中心となっています。薄造りを柑橘類とわさびしょうゆに合わせると絶品です。

MAKOGAREI – Marbled Flounder

In Japan, the best season for flounder is winter, but the best season of makogarei is from spring to the beginning of summer. It’s well-rounded fish suited for any cooking method.
春の産卵前に、子持ちのムシガレイはやや濃い目のタレで煮つけなどに最高です。その他、蒸し物や揚げ物としても美味しく召し上がられます。

MIZUKAREI – Round Nose Flounder

Spring is breeding season for mizukarei so the fish caught at this time of year are still carrying their eggs. Simmering is the best cooking method for mizukarei during this season. It is also delicious steamed or deep fried.
春の産卵前に、子持ちのムシガレイはやや濃い目のタレで煮つけなどに最高です。その他、蒸 し物や揚げ物としても美味しく召し上がられます。

MADAI – Sea Bream

Japanese people simply love this fish. It has a long history of being served on special occasions in Japan. This fish has a delicious fatty part under the skin. “shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting the fat along with the skin is also a recommended method of eating sea bream.
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。

MEKACHIKITORI – Red Big Eye Snapper

Kintokidai is not widely known due to its small distribution quantity in the seafood market. However, it’s extremely good for sushi, sashimi and even salted grilled fish. Its beautiful white, fatty meat and rich “umami” flavor makes it great not only as sushi, but as simmered fish or in a hot-pot. Fall to spring is its best season.
市場への流通量が少ないため知名度は低い魚ですが、寿司や刺身はもちろん塩焼きなどにも合う魚です。 美しい白身は脂が乗り濃厚な旨味があり、煮つけや鍋物にもとても合います。秋から春が美味しい季節です。

RENKODAI – Yellowback Seabream

In the Japan fish market, when this fish is compared to madai (seabream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.
マダイそっくりの美しい姿形をしており、大きさも手頃であることから、マダイのかわりに祝宴などで尾頭つきの塩焼きや煮つけに利用されます。酢締めも美味しく小鯛の笹漬は京都や兵庫の名物料理として知られてます。

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。

AORI IKA – Bigfin Read Squid

Aori ika 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. They are mostly caught during spring and summer season which is when they come back to the coast line to lay their eggs.
「イカの王様」とも呼ばれ、イカ類の刺身の中では最上のものとされます。肉質は柔らかくも適度な弾力に富みんで極上の甘みがあり、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。春から夏の季節に産卵のため沿岸にやってくるところを多く漁獲されます。

YARI-IKA – Spear 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。

KO-IKA – Golden Cuttlefish

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, ko-ika will have its best season from late autumn to early spring.
関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20000円前 後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。 歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。

IIDAKO – Baby Octopus

The iidako we provide here are the females that carry their eggs tightly packed their body. We recommend the ones from either the Oita sea or the Ariake sea.
胴の内部に卵をびっしりと抱えたメスが入荷します。大分、有明海産がお勧めです。

KURUMA EBI – Japanese Tiger Shrimp

Delivery of farm-raised, wild, frozen, and live prawns of various types are available.
養殖、天然、冷凍、活けもの各種出荷可能です。

IZUMI “OUGON” AJI – Horse Mackerel

Non-migratory-type yellow horse mackerel grows 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. “Ougon Aji” means “tastes like gold” in Japanese. They are caught by fisherman’s pole and line, one-by-one. The caught fish is kept overnight in a live fish tank to maintain its quality and shipped to the market the next day. The quality of this fish receives the best evaluation from top sushi restaurants in the Ginza area, Tokyo.
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。

UNI – Sea Urchin

Ezobafun-uni is a sea urchin harvested in the Hokkaido area and the four northern islands (south Kuril Islands). It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins. Some customers question the quality of sea urchins harvested at a location other than Hokkaido. However, the four northern islands is an ideal environment for sea urchins. This is a spot where warm and cold ocean currents meet, producing abundant plankton. There is also high quality sea kelp in this area for sea urchins to feed on. We ship top-ranked UNI, mainly harvested around the Habomai and Shakotan Islands.
北海道や北方四島捕れるエゾバフンウニはオレンジ色で濃厚な味わい、獲れる量がとても少ない希少な雲丹です。バフンという名前 のイメージとは違い、日本中で獲れる雲丹の中でも、他の追従を許さない濃厚で甘みのある最高級雲丹です。 北海道産でないと品質に不安を感じるお客様もいらっしゃるのですが、北方四島は暖流と寒流が交差することで豊富なプランクトンが発生します。また、棹前昆布などの高品質の昆布が多数生息する最高の雲丹の漁場です。北方四島の中でも根室半島から洋上3.7kmより連なる歯舞諸島と色丹島で獲れる、最高品質の雲丹を中心にお届けします。

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