June
Seasonal Seafood
Fukuoka Fish MarketMay 28, 2019

Catalog: English | Japanese

Uni (Karatsu) – Sea Urchin

The Sea Urchin from the Genkai area of the Shiga prefecture is known for its high quality. This area is known for three types of Sea Urchin: red (aka-uni), purple (murasaki-uni), and green (bafun-uni) sea urchin. Among the three, red is known as the ‘legendary sea urchin’ for its delicious taste and limited catches. They are known to be the urchin of the highest quality in the market.
グレードの高さで市場でも評価の高い佐賀県の玄海地区産のウニ。ここでは食用ウ ニとしてアカウニ、ムラサキウニ、バフンウニの 3 種が水揚げされます。この中でもアカウ ニはその美味しさと漁獲量の少なさから「幻のウニ」とも称され、市場では最高級品と の評価を受けています。

KENSAKI-IKA – Swordtip Squid

The ‘live-preparation of Yobuko squid’ is well-known throughout Japan. You’ll fall in love with the sweet flavor of the meat along with the crunchy texture. Although it is difficult to distribute live squid, veteran squid fishermen utilize their highly-honed skills to deliver live squid to the ports. Well-trained local distributors then ship the squid to the U.S. while maintaining the highest quality of freshness.
日本全国的に有名な「呼子の活イカ」。そのコリコリの⻭ごたえと甘みがたまりません。 獲れたイカを生きたままで流通させることは非常に難しいとされますが、呼子や玄海地区では熟 練したイカ漁師の高度な技術にによって、生きたままで港まで運ばれます。それらを習熟した地 元流通業者の手により、最高の鮮度を保持したままアメリカに出荷いたします。

KISU – Smelt/Whiting

The most delicious season for Kisu is generally said to be in June, but in the Kyshu region, the best season begins in April. Some of the best ways to eat this fish includes the “yakishimo” method, where the skin is grilled with a burner then dropped into ice water, as well as the “konbujime” method, where the fish is lightly salted and wrapped 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。

ANAGO – Sea Eel

Various rivers flow into the Shiranui Sea of Amakusa where pike eel, that are growing in their freshwater environment with ample food, are called golden pike eel and have excellent marbling. Fished by long-line, the pike eel here is known for quality that exceeds that of the rest of the nation.
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。

ISHIDAI – Rock Porgy

Ishidai is a standard high-end fish in the Japanese seafood market. Its flesh and firm white meat is superb. Feel free to use Ishidai in your luxurious seafood dish!
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 – File Fish

The long-faced Thread-sail File Fish and Black Scraper Fish (membo, in the local dialect) are caught in the Chikuzen waters. The name Kawahagi (meaning “peel skin”) comes from the preparation that requires the skin to be removed. Catches of Black Scraper Fish (horse-faced scraper) have increased in recent years. They are an ingredient for processing dried fish. Sashimi and braised preparations are Japanese favorites, as well as nabe-pot preparations. The full flavor of their liver is also coveted.
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。⻑崎など⻄日本方面から大変良い状態のものが入荷してきています。活のものを朝〆で 出荷することもできますので、ご希望の場合はご指定ください。オーダーお待ちしております。

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 that 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

HIRAMASA – Yellowtail Amberjack

This fish has less fat than Buri, but more fat and “umami” content 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 – Young Yellowtail

Yazu is a “Shusseuo” name for young yellowtail in the Fukuoka area markets. Its meat is less fatty than that of Buri.
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

Flathead, summer’s premier fish, is also known as Tessanami when prepared as thin-sliced sashimi. They are coveted for their flavor that rivals that of Blowfish. Flathead is delicious when prepared as tempura or in a fish hot pot.
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。

 

GOMA SABA – Blue Mackerel

The fish will be “Ike-Jime” (bled) just before it’s packed for shipment, so as to maintain the best quality. Use this fish for some delicious sashimi.
「清⽔サバ」のブランドとしてよく知られている⿂です。発送前に活け〆にして発送いたします。 この刺⾝は、絶品です。

MAHATA – Grouper

Many types of Grouper can be enjoyed in Kyushu. The Sevenbanded Grouper (Mahata) is highly 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 this fish is delectable. Enjoy it in 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。⻭ごたえのある身はうす造りして絶 品。

AJI “IZUMI” – Horse Mackerel

Izumi aji are nonmigratory yellow horse mackerel that mature in coastal bays, where they attain their golden color and round form. This fish has a moderate fat content and an incredibly sweet flesh. “Ougon Aji” means Aji that “tastes like gold” in Japanese. They are caught by pole-and-line fishing, one at a time. The caught fish is then kept overnight in a live fish tank in order to maintain its quality. It is then shipped to the market the next day. This fish receives great praise 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。

MEBARU – Fox Jacopever

Characterized by their firm, crunchy texture, Rockfish are so sweet and delectable that even the most experienced gourmet chefs can’t resist their promised delight. We recommend grilling them with salt or sweet-braising them in soy sauce.
弾力のあるプリプリ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 きや煮つけにもお勧めです。

SHAKO – Mantis Crab

Found in the silt flats of the inner bay, such as in Hakata Bay, Shako is called the Mantis Crab abroad due to their front teeth that look like those of a Praying Mantis. The females carry eggs (katsubushi) during the lashing season between spring and summer; they are delectable and adored by customers. They can be enjoyed as sushi, tempura, or as a boiled dish.
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

Due to the recent increase in importation, Madako has become exceedingly rare in Japanese waters, but the difference in flavor speaks for itself. Despite the higher prices, common octopus caught in Japanese waters are often the preferred choice.
最近は、輸入物が増えて日本近海物は数が非常に少なくなっていますが、味の違いは歴 然。日本近海物はやっぱり旨い。値段だけの事はあります。

AORI IKA – Bigfin Reef Squid

Also known as the ‘King of Squid’, they are considered to be the most premier among squid sashimi. It is a soft, yet firm meat with a fine sweet flavor, making it a favorable Tokyo-style sushi topping, or a tempura choice that is not to be missed. They are often caught when they are closest to shore during their laying season between the spring and summer months.
「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、江戶前の寿司や天ぷらの寿司種として欠 かすことの

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