August
Seasonal Seafood
Fukuoka Fish MarketJuly 29, 2019

Catalog: English | Japanese

MEICHIDAI – Gray Large-Eye

Although meichidai is not a widely known fish in the seafood market, it is one of the best fish during the summer season. Many white meat fish, such as madai, have a lower fat content in the summer, thus lowering the quality of the flavor. However, the summer is when meichidai has the most fat, allowing for its best flavor. Meichidai is a rare fish on the market, but when available, we use the “Asajime” method, where the fish is packed the morning of the shipment.
夏に美味しい魚の代表格です。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。

HAMO– Pike conger

Many rivers flow into the Shiranui Sea of Amakusa, where pike eel grow. The freshwater there provides ample food, therefore the hamo there are called the golden pike eel. They are fished by long line, and this eel is known for its quality that exceeds that of 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 ハモは⻩金ハモと呼ばれ、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。

ANAGO– Sea eel

The anago that are raised on the western offshore of Tsushima with an abundance of high-quality food are larger than the common anago. It really is the golden anago, as its name states.
対馬の⻄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、脂が乗っている⻩ 金のあなごです。

TACHIUO– Beltfish

Beltfish are caught during all seasons, and it is said that their texture and flavor are consistent throughout the year. However, it is most delicious between June and October, as this is the fish’s spawning period. Try our beltfish for sushi or sashimi. The combination of its fatty-tuna-like fat with its light flavor makes it perfect for serving with ponzu sauce. Yet another way to bring out its flavor is through grilling it.
年間を通して漁獲される魚で、季節によって身質や味は大きく変わる事は無いといわれています。しかしその産卵期は 6〜10 月という事もあり、一般的には食べ頃もその頃に重なると 言われます。鮮度が高い物は、ぜひ刺身やお寿司でお試し下さい。トロのように脂がのってい ながらも、あっさりと淡白な味わいには、ポン酢や薬味などを合わせて食べるのがおすすめです。また炙っても違う美味しさが味わえます。

KAWAHAGI – Folefish

Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from the phrase “cooking with the skin”. Umazurahagi catches have been increasing in recent years, and it is used to produce dried fish. This fish may be served as sashimi, simmered in a soy broth, or cooked in a clay pot. The kawahagi’s liver is also a prized delicacy.
筑前海ではカワハギと、顔が⻑いウマヅラハギ(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。

ISAKI – Japanese Grunt Fish

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 especially enjoyed 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。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。

SUZUKI – Japanese Sea Bass

In the fish market in Japan, suzuki has a lower name value than madai (sea-bream), but it is just as delicious. Roasting it by leaving some skin on enhances the delicious flavor.
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

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 ishidai include: “Arai” style slices, summered fish, steaming, salt-grilling, meuniere, and “Ushiojiru” salt broth. Another way to prepare this versatile fish is to remove the skin, boil it, then cut it into thin slices with a garnish of julienned ginger and scallions with lemon juice. Or, for a grilled menu, wrap them on a bamboo skewer and grill until it’s crisp, then sear it with salt and lemon juice, or simply with soy sauce.
薄造りにしたイシダイの身は透き通り、⻭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。

ISHIGAKIDAI – Spotted knifejaw

Sliced spotted knifejaw is a delicious white-fleshed fish that closely resembles madai (red sea bream) with a tough, chewy texture plus a light fragrance of the ocean when served as sashimi. When the white flesh is dry-aged, it becomes surprisingly fatty with a strong flavor, with the best taste concealed between the skin and flesh.
石垣鯛の切り身は真鯛と非常に似た美しい白身ですが、硬く引き締まっており刺身にすると 強い⻭ごたえとほんのり磯の香りが感じられます。その白身は成熟した魚のものは意外なほとど脂がのっていて旨みも強く、特に皮と身の間が美味です。

MAGOCHI– Flathead

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

MANAGATSUO – Pompano

Although they usually swim off the shores in schools between June and August, butterfish make their way to the inland sea and other inner-bay areas to lay eggs. It is during this time, between the end of June and mid-August, that the butterfish are seen in the markets. Being that their habitat is south of Central Honshu, they are not too popular in Kanto, however it is an exquisite fish that is considered to be of top-quality 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 ⻄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。

TOBIUO – Flying Fish

Although the market price of this fish is reasonable all year long, tobiuo is currently in season. Serve it as a delicious sashimi, as well as a dried fish or “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。

KAMASU – Japanese Barracuda

Japanese barracudas used to be served as grilled or dried, and they had very few other styles of preparation. However, broader distribution networks in recent years have made it possible to serve them raw, such as for sashimi or aburi (partially grilled on the top) style. The white flesh of the barracuda carries a strong, unique flavor, thus making it a delicacy when served as sushi with a partially grilled skin.
以前は塩焼きや干物用とされ用途の狭い魚でしたが、近年流通網の発展と共に刺身やあぶりなどで生食もされるようになりました。うま味の強い白身と皮目に独特の風味があるので、お寿 司にする場合は皮目をあぶると美味しさがより一層引き立ちます。

SHINKO – Youg Gizzard Shad

As you may know, this is one of the most beloved dishes of Edomae sushi. Do not miss out on this season. We look forward to your order.ご存知のとおり江戶前鮨の主役の一つです。是非この時期をお見逃しなく。ご注文お待ちしております。

OKOZE– Demon Stinger

There are generally three types of devil stingers: red, black, and yellow. As for those sold in the markets, the red is ranked as the most expensive, the yellow is ranked as the least expensive, and the black falls in the middle. Large devil stingers above 500g are especially popular for preparing as sashimi.
⻤⻁魚には大まかに三種類あり、赤⻁魚・黑⻁魚・⻩⻁魚がいます。市場において取引される価格も赤が高値で、次位に黑、最後は⻩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。

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as buri, but it is fattier and more flavorful than 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。

YAZU / INADA – Young Yellowtail

Yazu is a “Shusseuo” name for young yellowtail in the market in the Fukuoka area. It has less fatty meat compared to buri, but you will find an elegant sweetness along with a wonderful 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。

KISU – Smelt / Whiting

Kisu, which migrate toward the shore to lay eggs, are allowed to be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefer the clean sands at the bottom of the ocean. The beautiful waters surrounding Shiga Island are full of high-quality kisu. Fishermen utilize the technique of releasing the hook from the fish without touching it in order to maintain its freshness.
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。

AJI “IZUMI” – “IZUMI” Horse Mackerel

Nonmigratory-type yellow horse mackerel grow in coastal bays, attaining a golden color and round form. This fish has a moderate fat content and high-quality flesh with an extraordinary sweetness. “Ougon Aji” means “taste like gold” in Japanese. They are caught by the fishermen’s pole and line, one‐by‐one. The caught fish is kept overnight in a live fish tank to maintain its quality, then shipped to the market the next day. The quality of this fish receives the best evaluation from top sushi restaurants in the Ginza area in Tokyo.
回遊をせずに北薩摩の内海で育った瀬付きの⻩アジは丸みを帯びた形となり、色は⻩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⻩金アジの名にふさわしい絶品です。 漁師さんが一本釣りで釣り上げた後は、一晩生簀で活かしておくことで身を落ち着けてから出 荷されます。その品質は銀座の高級鮨店で最高評価を受けており、築地市場で5000円 以上の高値が付くほどの人気があります。脂がのりながらもしっかりした身質は甘みが強く、まさに⻩金のアジです。

AJI “GON AJI” – Horse Mackerel

Gon aji are caught by the Nagasaki City Shin Mie Fishing Cooperative. The name is derived from the “go” in Gotonada, where maaji (horse mackerel) live, and because their bellies have a golden (o-gonshoku) glow. Normally, the quality of fish deteriorates from the fish’s stress of being caught. We thus use marine fish tanks after gon aji are netted in order to remove stress and have the fish return to its original, healthy condition. Through not feeding the fish for a one-week holding period, the fat is distributed throughout their bodies, creating a state akin to “marbling” in beef. This single “handling” effort is what produces gon aji. Furthermore, we maintain a high level of freshness through an instant slaughter, a quick blood-draining process. The golden maaji from Gotonada have firm bodies and a rich fat content, weighing at least 250g. Feel free to give them a try.
⻑崎市新三重漁協で水揚げされる「ごんあじ」。これは五島灘に生息する瀬付きの マアジで五島灘の「ご」と、魚体の腹部が⻩金色に輝いていることからその名が付けられました。 通常では魚獲された魚は、暴れるため肉質が劣化します。「ごんあじ」の場合はまき網で獲られた後、海上の生簀で活かし込みを行うことで、漁獲時のストレスがなくな り元の健康な状態に回復します。 約一週間の活かし込み期間は餌を与えないことによって身脂は全体に回り、牛肉で言う「霜降り」状態になります。 この「活かし込み」のひと手間が「ごんあじ」を生み出します。また、締める際も活〆に よって瞬時に絶命させるとともに、血抜きを素早く行う事によって高い鮮度を保つこと ができます。五島灘産の⻩金色のマアジはキュッと身がしまり脂じんわり。 是非一度ご賞味ください。サイズは 250g 以上となっています。

SAZAE – Turbo Cornutus

Turban shells from the open seas have large horns, while those from the calm waters of the inland sea have smaller ones; sometimes none at all. In the Fukuoka Prefecture, research is being conducted on mass-producing farm-raised in order to increase resources. Although shell-grilling is the most common way of enjoying turban shells, they can also be served 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。福岡県では資源を増やすため、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。

AWABI – Abalone

In the Chikuzen-sea, there are three subspecies for awabi, but the most harvested of the 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、⻑崎、福岡300グラムアップの大型です。

Please share this post:

Facebook
Twitter