February Special
Fukuoka Fish MarketJanuary 29, 2019

Catalog: English | Japanese

KANBURI – Yellowtail Wild

Tsushima / Iki Islands

This is KAN-BURI from the Tsushima and Iki Islands of Nagasaki, Japan, are caught through single hook fishing rather than with fishing nets. This tradition not only prevents overfishing in the area, but also allows fishermen to carefully catch each fish one by one, maintaining the freshness of the product. Immediately after a catch, the blood is drained and the nerves are cut using a traditional Japanese technique called “ikijime” and “shinkeijime”. Try our premium KANBURI today.
対馬、壱岐の釣り、イキジメ、血抜き、さらに神経抜きの寒ブリです。福岡から65キロ沖に位置する壱岐では昔から乱獲を防ぐために網での漁は禁止されています。伝統の一本釣りの寒ブリをお試しください。

TOSASHIMIZU KINME – Alfonsino

Tosashimizu, 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 with great care, and they are packed and shipped to US cities the same day they’re caught.
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。

AKAMUTSU – Blackthroat

Tsushima / Iki

“Benihitomi” is the brand name of akamutsu that are caught in the Tsushima and Iki Island area, through the “Jigokunawa” fishing style. “Benihitomi” is also known as 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、まさにアカムツの王様です

MADAI – Red Sea Bream

Kyushu

Japanese people simply love this fish. It has a long history in Japan of being served on special occasions. This fish is lined with juicy fat right below the skin. “Shimokawa-Tsukuri” is the best way to utilize this delicious fat. Yet another recommended way to enjoy sea bream is through a simple roast.
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。

KURODAI – Black Bream

Genkainada

In Fukuoka, Kurodai is called “Meita” or “Chinu”, depending on its size. It is classified as “Chinu” when it’s over 11 inches. During its best season, the kurodai’s flavor 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)

AMADAI – Japanese Tilefish

Hagi, Yamagushi

In the season from fall to early spring, amadai are particularly rich in fat and packed with sweetness.
水分が多く柔らかい白身で、ほどよく繊維質。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。

RENKODAI – Yellowback Sea Bream

Genkainada

In the Japanese fish market, this fish holds a lower name value than madai (sea-bream), but it is just as delectable, if not better. Roasting it with the skin on is a delicious way to enjoy this fish.
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。酢締めも美味しく笹漬は京都や兵庫の名物料理として知られてます。

MEJINA – Largescale Blackfish

Kyushu

If you are looking to eat the best mejina, now is the season! Mejina is freshest in the winter; it’s packed with delicious fat. The firm texture of this fish is said to surpass that of madai (sea bream). We recommend serving mejina with the skin, using the technique of “matsukawa zukuri”.
冬のメジナは夏場に比べて臭みもなく脂が程よくり食べごろになります。コリコリとした身の食感は真鯛よりもかなり上ともいわれ、脂ののった皮目を残したままマツカワ造りにするのがお勧めです。

HIRAME – Fluke (Wild)

Genkainada

In the cold winter season of November to February, this fish is marvelously firm in texture and full of fat. In recent years, there has been a large amount of farm-raised hirame in the market, but wild hirame during this season has an incomparable flavor.
11月から2月にかけて冬の寒い時期は、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、養殖物とは比較にならない美味しさです。

MEDAI – Japanese Butterfish

Kyushu

The best season for medai is from fall to winter. With tiny scales and easy-to-cut bones, this fish is ideal for those seeking easy cooking. This fish has an excellent cost benefit. The white flesh is delicious, all with a reasonable price compared to other fish. The soft texture is ideal for various cooking styles. Simmered and hot-pot styles work best.
秋から冬が旬の魚です。鱗が小さくて取りやすく、骨が軟らかいので調理が比較的容易です。価格の割に癖も少なく旨味も強い魚です。熱を通しても硬く締まらない身質は煮付けや鍋など、様々な調理法に合います。

ARA/KUE – Longtooth Grouper

Genkainada / Tsushima / Iki

This is a prized fish in Japan, as there is a limited amount available in the seafood market. This fish is tasty year-round, making it reliable for nabe, Japanese hot-pot style.
市場に流通する量は少なく、天然物は超高級魚として扱われます。ほぼ通年味が落ちず美味しい魚ですが、ご存知の通り寒い時期は鍋にすると大変美味しい魚です。

UMAZURAHAGI – Black Scraper

Kyushu

The season from the end of summer to fall is when the meat is most delectable. However, there is also the opinion that winter is the best season, due to liver growth 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、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の時期が最もがおすすめです。

TACHIUO – Beltfish

Oita / Tsushima / Goto Islands

The breeding season of tachiuo is June to October. From fall to winter, after the breeding season, the fish grows in size and the fatty flavor improves tenfold.
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が、秋から冬にかけては魚体がさらに大きくなり脂がのって美味しくなる時期となります。

SAYORI – Halfbeak

Kyushu

The sayori season is recognized as winter to spring, but it may be enjoyed in autumn as well. It is amazing for both hosozukuri and itozukuri. Not to mention, it may also be used as sushi for hikarimono.
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。

KONOSHIRO – Gizzard Shad

Hakata bay / Ariake sea

The best season for Konoshiro (kohada) in Fukuoka is fall to winter. Konoshiro is a very important ingredient in Edomae style sushi. It’s safe to say that a sushi chef’s skill may be measured by the quality of his Konoshiro 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。

MA IWASHI – Japanese Sardin

Tsushima / Goto Islands

Iwashi is known as a fast perishable fish, but we will carefully select the best fish; we promise top quality. The fall to winter season, before breeding season, is the best time to enjoy some 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。

MASABA – Mackerel

Kyushu

Saba has always been a staple in Japan. However, in recent years, it has become a high-end fish with its own brand. We only select Mackerel of the highest quality to be shipped to the US market. Feel free to enjoy our saba, straight from Japan.
昔から日本人になじみの深い魚ですが、最近はブランドも出来て高級魚のようになってきました。鮮度が最高の状態で日本からお届けする新鮮な鯖をご賞味ください。

KO-IKA – Golden Cuttlefish

Genkainada / Kita-Satsuma

Ko-Ika, also known as “Sumi-Ika”, is a type of squid from the Kantō region. It is very popular and a crucial piece for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive, costing up to $200/Kg at the start of its best season.The baby squids, called Shin-Ika, reach their peak and are shipped into the market from around July. Ko-Ika then follows with 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。

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