October
Seasonal Seafood
Fukuoka Fish MarketSeptember 30, 2019

Catalog: English | Japanese

MODORIGATSUO – Bonito

With the fall season upon us, the delicious ‘returning’ bonito (bonito that is returning southward in the fall/winter after having gone north in the spring) season has arrived. Bonito of this season have had ample food to eat, and have plenty of fatty meat, otherwise called “torogatsuo” (fatty‐bonito) offering. Enjoy the broad range of flavors that bonitos come in from from the light, fresh taste of the early bonito (spring/summer season), as well as the rich, buttery flavor of the returning bonito.
本格的な秋になり、戻り鰹が美味しい季節になりました。この時期の鰹はエサをたっぷりと食 べ、しっかりと脂がのった「トロ鰹」です。初鰹のさっぱりとした味わい、戻り鰹のこってりとした濃厚な味わい、 その季節ごとの味覚と情緒をご堪能ください。

HAGATSUO – Skipjack

Fall is the season for good skipjack. The fragrance and taste they yield from when grilling their skin are rich. They’re especially delicious when braised. The red meat, comparable to a cross between Japanese Spanish mackerel and bonito without the metallic aftertaste, combined with the umami, causes it to deliver a flavor unique to itself. The markets of Fukuoka, capitalizing on their proximity to the fisheries, offer fresh shipping to the U.S.
秋はハガツオの美味しい季節。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。

INA-SABA – Mackerel (Wild)

Ina‐Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only select pieces are picked for Ina‐Saba brand, according to the following strict standards: 1) Caught by pole‐and‐line 2) No scratches on the body 3) Subjected to a cooling period of over six hours immediately after harvest 4) Optimal size
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもの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。

SAWARA – Japanese Spanish Mackerel

Although known as a mainstay spring season fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter seasons are delicious due to their marbling. They are particularly delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations include Yuan Yaki, which features a hint of pumelo flavoring, Saikyo Zuke with its characteristic sweet Kyoto miso, meuniere style, and frying are also popular modes of preparation. , Especially fresh catches can of course be enjoyed as sushi or sashimi.
代表的な春の魚の一つであるサワラですが、春だけではなく秋から冬の脂がのった寒サワラも極 上の美味しさです。 刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新 鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや⻄京漬け、ムニエル、フライなど、幅 広い料理方にお使いいただけます。

TSURI AJI – Horse Mackerel

This is the best season to find the highest quality ‘Tsuri’ (hook and line fishing) horse mackerel in the markets. As you know, these are the most pristine horse mackerel and have been processed by having the blood thoroughly let out after being individually caught by fishers.
この時期、市場に良い状態の釣りアジが入ってきています。ご存知の通り漁師さんが一本づつ 釣り上げた後、丁寧に血抜き処理などを行った最上級の鯵です。

KOSHINAGA – Longtail Tuna

They are sold differently from other mass produced items in the market and a full grown fish is about one meter. It is very delicious with sashimi, grilled with salt, boiled, and deep-fried. After heated, the flesh turns whiteish and pinkish.
他の市場ではメジと区別されずに販売されることが多いですが成魚で1メートルほどです。刺身 にしてもちろん非常に美味ですが、塩焼きや煮つけ、唐揚げに料理しても美味しい魚です。身 質は火を通すと白みがかってたピンク色になります。

KINMEDAI – Alfonsino

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 very carefully, and in the evening of the same day they are packed for shipping to various cities in the USA.
黑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 – Black Throat

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the “Jigokunawa” fishing method. “Benihitomi” is called 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でアカムツの王様です。

MEDAI – Blue Nose

Japanese butterfish is caught all‐year‐long with differing seasons depending on the localities. The pre‐spawning season, around October, is considered to be the best season for those residing around Fukuoka and the Sanin Region as it is around this time that the fish achieves peak marbling. While fresh and fatty Japanese butterfish is favoraable for sashimi, preparing it carpaccio and kobujime-style ( a technique that entails tying with kombu kelp for flavor) will also helps showcase its tastiness.. Japanese butterfish is a fish that can be enjoyed in many ways, including grilling and Saikyo‐zuke (pickling with sweet Kyoto‐style miso) style.
年間通して漁獲される魚で、旬の時期は地域により異なります。福岡や山陰地方では産卵 期前の 10 月が脂の最も載っている美味しい時期とされています。鮮度が良く脂ののったもの は刺身に向いていますが、昆布締めやカルパッチョにしても大変美味い魚です。焼き物や⻄ 京漬けなどにもむいており、幅広い料理方法にお使いいただけるお魚です。

KUE – Longtooth Grouper

The longtooth grouper is considered an extra‐high‐quality fish due to their rich flavor and sparse distribution, in the Kyushu area markets. They have flaky white meat, while their skin is thick and full of collagen. Yet although they are a fatty fish, they are subtler and lighter in flavor compared to fatty tuna. When cooked in nabe soups, the collagen mixes with the stock to produce a delicate flavor. The translucent white meat has a firm texture that favorably lends itself to be enjoyed as sashimi. Their plentiful marbling makes for a light, refined flavor.
ご存知の通り、美味しさと流通量の少なさにゆえに九州方面の市場では超高級魚として扱 われているお魚。ふっくらした白身を持ち、厚い皮にはコラーゲンが豊富です。脂がたっぷりの っていますが、マグロの大トロとは異なり上品でさらっとした脂です。鍋にすると皮のコラーゲン が、だし汁にとけ込んでとても美味です。

MAHATA – Grouper

Many types of grouper can be enjoyed in Kyushu. Sevenband 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, and it is optimally enjoyed 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。

ITOYORI – Threadfin Bream

The bright pink of this fish adds color to the sashimi‐dish, as well as a taste. In Japan, it’s a high‐end fish. Sashimi with firm skin is ultimately tasty. This fish is not only well suited for Japanese cuisine styles, but also for other ethnic cuisine style preparations, including Meuniere-style or sautéing it with butter.
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ます。関⻄では祝い魚とし ても食されてきました。霜皮造りの刺身は絶品です。 日本食だけでなくバター焼きやムニエルなどの⻄洋料理にも使われます。

KAMASU – Japanese Barracuda

It is Fall, which means the season for when we can find Japanese barracuda that is well‐ marbled is here. The season for barracuda is known to be between fall and early winter when the marbling is at its best, as well as around the spring when they prey on food and build their strength in preparation for the spawning season. Barracuda during this season can be best enjoyed grilled or as sashimi. Don’t miss this chance to try them if you haven’t yet.
秋になり脂がのったカマスが入荷してくる時期になりました。カマスの旬は脂がのってくる秋から 初冬と、それに加えて活発に捕食して産卵に向けて栄養を蓄える春頃と言われています。こ の時期のカマスは焼いてもお刺身でも最高の美味しさが味わえます。是非お試しください。

TACHIUO – Beltfish

The spawning season for beltfish is between June and October when the catches are at their peak. The best time for enjoying them is also said to be during this time. Nevertheless, it is also said that the period when they are growing and storing fat in preparation for winter is also a time when their flavor becomes even more intense.
タチウオの産卵期は 6〜10 月でその時期が漁獲量の最も多い時期です。旬もその頃と言わ れますが、実は冬を前に魚体が大きくなり脂がのってくる頃の方が美味しさが一層増す時期と も言われます。

KAWAHAGI – Filefish

The taste of filefish is enjoyable year‐round, but the best season for this fish is Autumn. Sashimi with “Kimo‐Shoyu” is supremely delicious. “Kimo‐Shoyu” is a paste made from soy sauce mixed with boiled filefish liver.
年間通して美味しい魚ですが、特に秋から冬には旨味ののった白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。

SANMA – Pike Mackerel

Although this year doesnʼt promise large size volume catches, the smaller sizes are matched with a lower pricing. We will deliver fresh fish from the production area to you by air.
今年も不良で大型がとても少なく、寂しい状況ですが、やはり秋と言ったらサンマです。小 型ですが値段も少し下がってきております。産地から空輸で鮮度の良いものをお届けいたし 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– inlarge size they are 300g and above).
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。

YARI-IKA – Spear Squid

Although squid were traditionally only fished during the night, with the advent of the vertical long‐line fishing method, they can now be caught during the daytime during seasons other than summer. Try preparing them as sashimi or tempura. In Fukuoka, still‐live (ikizukuri) preparations are preferred.
従来イカ釣は夜だけでしたが、今では樽流し(たて延縄)漁法が開発されて、夏以外の時期 の昼間でも獲れるようになりました。刺身・てんぷらなどで美味しくお召し上がりください。福岡で は活づくりが主流です。

SUMI-IKA – Golden Cuttlefish

A type of squid called Ko‐Ika, also called “Sumi‐Ika” in the Kantō region, is a very popular and a crucial seafood used for Edomae‐style sushi and tempura. Due to its popularity, the market price of Ko‐Ika is very expensive and can cost up to $200 per kilogram at the beginning of its best season. The baby squids, called Shin‐Ika, reach their best season and get shipped into the market from around July. Later, Ko‐Ika will have its best season from late Autumn to early Spring.
関東ではスミイカの名前で呼ばれ、江戶前の寿司や天ぷらに欠かせない食材です。江戶前の 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 20,000 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。 ⻭ごたえの良さが魅力の新イカに対して、たおやかな⻭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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