Seasonal Seafood
Fukuoka Fish MarketJune 30, 2019

Catalog: English | Japanese

AJI “GON AJI” – Horse Mackerel

“Gonaji” are caught by the Nagasaki City Shin Mie Fishing Cooperative. They are given this name from the “Go” in Gotonada where maaji (horse mackerel) lives, and because their bellies have a golden (o‐gonshoku) glow. Normally, the meat quality of caught fish deteriorates since the struggle that the fish experiences when caught causes stress. We use marine fish tanks after “gonaji” are netted to remove the stress of being caught and restore the fish to their original, healthy condition. By not feeding the fish for an approximate 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 “gonaji.” 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. You should definitely give them a try. They weigh at least 250g.
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。

MEICHIDAI – Gray Large-Eye Bream

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 the quality of its 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” (Would it be possible to provide a description of this method?) 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。

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 (Is “anago the full name of this fish, since this description seems to distinguish itself from the “common anago?” with better fat content as well. It really is the golden anago like its name says. (Reference to “golden” is missing in the first line/introduction of this fish)

ISHIDAI – Rock Porgy

Thinly sliced striped beak fish is translucent with a firm texture. It is distinguished by an ever‐delicate sweetness, and an “umami” flavor. It has a much richer flavor than Japanese sea bass and flathead fish, 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、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。

KAWAHAGI – Filefish

Kawahagi and umazurahagi (horse‐faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from the preferred method of preparation of “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.

ISAKI – Japanese Grunt Fish

The best season for Isaki comes around in 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 schools, and these schools 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。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。

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

YAZU – Young Yellowtail

Yazu is a “Shusseuo,” the name for young yellowtail in Fukuoka area market. Its meat is less fatty compared to the Buri varieties. It has an elegant sweetness and a 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。

MAGOCHI – Flathead

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 which rivals with blowfish (fugu). Mago‐chi 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。

SUZUKI – Japanese Sea Bass

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

KISU – Smelt / Whiting

Kisu, which migrate toward towards the shore to lay their eggs, are allowed to be caught in early May. From that time onward, it’s possible to find lots of fresh fish of this species in stores. Kisu prefer the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high‐qual‐ity kisu. To maintain the freshness of this fish, fishers 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。

HAMO – Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, which grow 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 their superior quality, which far‐exceeds those of the rest of the nation.

TOBIUO – Flying Fish

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”).

MAHATA – Grouper

Many types of grouper can be enjoyed in Kyushu. Seven band 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.

SAZAE– Turbo Cornutus

Although turban shells have horns, those caught in the calm‐waters of the inland sea have smaller ones or have none at all, while those from the open seas have larger horns. In the 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。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 Awabi most harvested out of those three is the Kuro‐Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).

AORI-IKA – Bigfin Reef Squid

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 very soft but it does have a firm texture. It is a very popular item and a staple in Edomae style sushi and tempura.

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