March Special
Fukuoka Fish MarketFebruary 27, 2019

Catalog: English | Japanese

SAKURAMASU – Cherry Salmon

Cherry salmon announces the arrival of spring. After swimming the ocean, the cherry salmon return to the rivers where they were born. They are thought to have gotten their name because their return coincides with the cherry blossom season and their meat being cherry in color. They are soft in texture with strong umami and sweetness. If enjoying them raw, please do so after freezing them once.
春を告げる魚サクラマス。海に下ったサクラマスは1年後、自らが産まれた川に戻ってきます。その時期が桜の咲く頃であることや、その身の色が桜色であることから「桜鱒」と呼ばれるようになったと言われています。身質は柔らかく、強い旨味と甘みがあります。生食の際には一度凍らせてからお使いください。

MADAI – Red Sea Bream

This is a fish that has traditionally been favored by the Japanese. It can be enjoyed by preparing it as shimokawa zukuri or marbling the skin by torching it or pouring hot water over it so that the flavor of the fat beneath the skin can be showcased for sushi or sashimi. Although farm raised varieties have become popular lately, it is said that wild red sea bream is otherworldly.
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。

SAYORI – Halfbeak

Known as the “beautiful fish that tells of the arrival of Spring,” Halfbeak are a high-quality white fish that are in their peak season from late-Fall through Spring. They can also be enjoyed in early Fall. Perfect for preparing in thin slices that showcase their translucent meat, they can of course easily be enjoyed as a sushi topping in the silver-skin variety.
「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

As described in the characters of the Japanese script, Spanish mackerel is a Spring fish. In western Japan, it is said that the first approach of Spring is the best season to enjoy it. Fresh Spanish mackerel can be widely enjoyed as sashimi, saikyozuke (pickling in Kyoto-style miso) or reianyaki grill.
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。

AKAMUTSU – Blackthroat

Blackthroat caught in the jigokunawa (ropes of hell) fishing method from Iki in Tsushima are called Benihitomi. They are the king of blackthroats due to their superior freshness and marbling.
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。

HONGATSUO – Bonito

Catches have arrived earlier than in previous years and we are starting to see those from Wakayama and Tsushima in the Fukushima market. The current catch is characteristic for having little marbling in the red meat with a more refreshing taste. Searing them and preparing them as tataki draws out the fresh flavor even more. Why not give it a try?
今年は例年に比べて初ガツオの入荷が早く、和歌山や対馬のものが福岡市場に並び始めています。今の時期は赤身が多く脂が控えめで、サッパリとした味わいが特徴です。炙ってタタキにすると、爽やかな風味がいっそう引き立ちます。是非お試しください。

HAGATUO – Skipjack

Striped bonito is spectacular when enjoyed as tataki as searing the skin draws out its fragrant aroma. The red meat of the striped bonito, a middle way between that of bonito and Spanish mackerel, doesn’t have the iron scent unique to bonito and is especially flavorful with umami. Maximizing the proximity to its breeding waters, the Fukushima market will ship directly to the U.S., preserving the fresh quality.
皮目を焼いたときの香りと風味が良く、「たたき」にすると絶品です。カツオとサワラの中間程度の赤身はカツオ特有の鉄臭さが無く、尚且つ旨みもあり極わめて美味です。福岡市場は産地に近い強みを活かして、最高に新鮮な状態でアメリカに直接発送します。

SUMA – Black Skipjack

Black Skipjacks are enjoyed mainly in Western Japan as sashimi, salt-grill, sweet-boils and fritters. Though delicious all-year long, they are especially delectable during their peak season from Fall through Spring. You will feel the slight acidity and marbling that melts in your mouth when enjoying it as sashimi.
西日本を中心に、刺身や塩焼き、煮つけ、唐揚げなどにして賞味されています。通年美味しい魚ですが、旬である秋から春はさらに味がよくなります。 お刺身にするとトロッとした微かな酸味と旨味が舌の上に感じられます。

SUZUKI – Japanese Seabass

Normally, Japanese sea perch is considered a fish of early Summer. However, this year the catches started arriving much sooner than in the years passed. Often prepared as arai or a broil, it is also commonly used in French cuisine. The un-fishy flavor is sure to be a pleaser.
通常ですと初夏の魚といったイメージですが、今年は例年に比べかなり早い時期から入荷が始まっています。洗いや、焼き物によく使われ、日本食以外にフレンチでも良くつかわれる素材です。クセのない味わいは納得の美味しさです。

TOSASHIMIZU KINME – Alfonsino

Each Alfonsino that has matured in the Japanese current have been caught by hand. Alfonsinos caught and carefully handled by fishermen on small boats are bought at auction and shipped directly to the U.S.
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。

ARA/KUE – Longtooth Grouper

Very few catches circulate the markets and wild-caught Longtooth grouper are considered a super high-class fish. It is a fish that maintains a consistent flavor year-round, but as you well know, they are especially enjoyable in nabe-pot dishes during the cold season.
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。

AMADAI – Japanese Tilefish

A white fish that is soft and juicy, it requires delicate handling as it can easily lose its shape despite being moderately fibrous. It is customary to cook after draining the meat of excess water. It presents its own distinct flavor accompanied by a sweet fragrance when frying the skin.
水分が多く柔らかい白身で、ほどよく繊維質であるが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。

KASAGO – Marbled Rockfish

Caught throughout the year and delicious in all seasons, seasonal language designates this as a Spring fish. Called arakabu in Fukuoka, people especially like to prepare it as a sweet-boil. Despite the extremely delicately flavored meat being prone to losing its freshness, we will deliver it to you directly from the Fukuoka Market while it is still fresh.
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。

MEDAI – Japanese Butterfish

A fish that is relatively easy to cook thanks to its soft bones and small scales. Not overly fishy despite the price point and with ample umami, it is a fish perfect for various dishes such as sweet-boils or nabe because the meat does not contract and stiffen when heated.
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な魚です。価格の割に癖も少なく旨味も強く、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。

KURODAI – Black Bream

In Fukuoka, Black bream (kurodai) is called metai or chinu depending on its size. When the length exceeds 30cm, they are called chinu. Black bream, which is now in season, is considered equal in flavor to red sea bream. It is even called “pot-breaking chinu” because people want to eat it even if the pot breaks (from poking it too much with chopsticks from being overcome by deliciousness).
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)

MEJINA – Largescale Blackfish

Compared to the Largescale blackfish that are caught in the summer, those in the winter are in their prime with added marbling and less fishiness. The crunchy texture of the meat is said to be levels above red sea bream. We recommend serving this fish as matsukawa zukuri (immediately cooling the fish after dousing the skin with hot water), leaving the well-marbled skin intact.
寒い時期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。

ITOYORI – Threadfin Bream

The brilliant pink meat is not only delicious but also adds a burst of color to the cuisine. Marbeled varieties are especially sumptuous if flash-boiled with hot water. The perfect amount of fibrous texture of this white fish lends to a perfect bite. Go light if sweet-boiling or go for preparation methods such as soups that accentuate the delicate flavor. Those caught in Ogi, Yamaguchi Prefecture are the best during this season.
華やかなピンク色の刺身は美味しさだけではなく料理に彩りも添え、霜皮造りの刺身は絶品です。適度に繊維質で舌触りが良い白身です。煮るなら薄味、または椀種など繊細な味を生かす料理法が合います。この時期は山口県の萩産がおすすめです。

HOUBOU – Sea Robin

This fish is caught year-round and maintains its flavor throughout. They are most delicious between the months of November and February due to the additional marbling. Despite being a white fish, the marbling masks the otherwise bland flavor making this fish perfect for sweet-boils, grilling, and even for raw preparations.
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。

INA SABA– Mackerel (Wild)

Only those mackerel, native to the nutritious Tsushima waters, which meet the rigorous criteria of those caught in the Ina fishing port are called Ina Saba (mackerel). Standards require that they be caught on a single line, have no scratches on their bodies, be cooled in ice and water for more than 6 hours immediately after catching, and selected by size so that they make a box weighing around 5kg.
餌が豊富な対馬近海で育ったサバの中から、伊奈漁港に上がったもののうち厳格な基準を満たした鯖のみが伊奈サバとして出荷されます。一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。

TACHIUO – Beltfish

Although the spawning season for beltfish is between June and October and it is said that they are most palatable during that time as they grow even bigger from Fall through Winter and gain marbling, lending them even more flavor.
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。

KONOSHIRO – Gizzard Shad

Gizzard shads are considered to be in their peak season between late Fall and Winter. It is a crucial topping for sushi that holds the success of the restaurant in its preparation. There is a saying In Edo-styled sushi that states, “sushi stops at Kohada (shad), as the amount of salt and vinegar used showcases the skills of the chefs. COMMENT: Where does the quote end?
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。

UMAZURAHAGI – Black Scraper

Although the meat is most flavorful between the end of Summer through Fall, the liver increases in size during late Fall through Spring, creating a school of thought that considers the cold season to be the peak time for black scraper. Fall is advisable for enjoying this fish because by then the meat has recovered, and the liver has fattened. Winter is especially suggested if your preferred method of preparation includes nabe or heating of the fish. The sizes are starting to increase now, too.
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、この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れからの時期が最もがおすすめです。サイズも大きくなってきました。

KAWAHAGI – Filefish

Although it is a delicious fish all year round, the flavor is extraordinary between Fall and Winter when the marbled white meat melds beautifully with the liver. It is also delicious to use liver-soy sauce on the sashimi by boiling and melting the liver into the soy sauce.
通年を通して美味しい魚ですが、特に秋から冬には白身の旨味ののった身に肝の取り合わせが最高の味わいになります。肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。700gサイズの養殖物です。

USUBAHAGI – Black Scraper

These are large fish that grow to 50-50cm in size. They are reasonably priced for their size with a white meat that pairs well with oil, lending it to be used in Western cuisine as well. They are a useful fish for Japanese pubs due to their large size yet affordable price compared to filefish and scraper.
大きさが50~60cmほどにもなる大型のカワハギです。大きさのワリに比較的価格も安く手頃な魚です。淡白な白身は油との相性も良く、洋食素材としても利用できます。カワハギやウマズラに比べ価格が安く大きい分、居酒屋さんなどでは使い勝手が良いい魚です。

KANPACHI – Amberjack

The big-three of buri are yellowtail, yellowtail amberjack, and amberjack. Among them, the amberjack may have the least marbling but still possesses a fine flavor and tight meat. Wild-caught amberjacks are considered to be a noble fish as they are less-caught than yellowtail or yellowtail amberjacks. Enjoy this delicacy as sushi, sashimi, shabushabu, and even teriyaki.
ブリ御三家といわれるのはブリ、ヒラマサそしてカンパチ。カンパチはその中で最も脂が少ない分、身が引き締まった品の良い美味しさがあります。天然ものはブリやヒラマサより漁獲量が少ないということもあり市場では高級魚として扱われます。寿司、刺身その他しゃぶしゃぶや照り焼きにもお使いください。

YAZU/INADA– Young Yellowtail

A young yellowtail, the names given to this fish vary by region. It is light and fresh in flavor compared to fatty yellowtail and is characterized by its firm meat. More reasonable in cost, it can be enjoyed as sashimi, teriyaki or as fritters.
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。

HIRAMASA – Yellowtail Amberjack

Not as fatty as yellowtail but more so than amberjacks and with added umami, you can enjoy the crunchy texture of this fish when fresh. If you let it sit for a day, it will develop a round flavor.
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。

SHIROUO – Ice Goby

Other than enjoying this fish raw and paired with nihaizu (equal portions soy sauce and vinegar) or with egg yolk soy sauce to complement its translucent body, tempura and egg-drop are also popular preparations. Ice goby caught from the Muromigawa River are a reminder of the approaching Spring in Fukuoka.
透き通る魚体で、二杯酢や黄身醤油でそのまま食べる方法以外にも、天ぷらや玉子綴じも美味しい食べ方です。室見川のシロウオ漁は福岡市の春を告げる風物詩の一つです。

AO/AKA NAMAKO – Sea Cucumber

Sea cucumbers that are caught in the winter are called furuko. Having been born two years prior, they have grown fat and robust and darker in color. The distinct taste of the beach and crunchy texture are unique to this delicacy.
冬に撮れるナマコは、「ふるこ」といい前々年に生まれたもので太く強く色も濃く成長しています。ナマコ独特の磯の風味とコリコリした歯ごたえがあって味わえます。

KO-IKA – Golden Cuttlefish

Known as sumiika in the Kanto area, this is an ingredient that is indispensable in Edo-style sushi or tempura. Because it is so popular as a sushi topping with sushi restaurants immediately seeking them out, it is a superior item that can fetch up to 20,000 yen per kilo when in season. July sees the emergence and peak of young cuttlefish while parent cuttlefish reach their peak in early spring. Compared to the young cuttlefish that appeal for their crunchiness, a supple texture and sweetness combined with umami are the claim to fame of the older cuttlefish. Sashimi is a favorite way of presenting cuttlefish, but tempura is also a delicious preparation.
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。

YARI-IKA – Sear Squid

Sear squid are caught in masses between the Winter and Spring when they come towards the shore for spawning. There is a saying that says, “swordtip squid in Summer, sear squid in the winter.” The most popular are the large sear squid that are caught between Winter and Spring that are filled with young.
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。

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