Seasonal Seafood
Fukuoka Fish MarketAugust 31, 2019

Catalog: English | Japanese

AKI-SAKE – Autumn Chum Salmon

In September, in Hokkaido and Tohoku regions, salmon go upstream to lay eggs. It is known for representing the northern province taste from autumn to winter. Do not miss the season.
9 月に入ると北海道や東北地方では産卵のためサケにが川を遡ってきます。 秋から冬にかけて北国の味覚の代表格。旬の時期をお見逃しなく! ご注文お待ちしてます。

KINMEDAI – Alfonsino

We will check the quality and quantity of the catch and price trends of Kochi, Izu, and Chiba, and send the best ones to our customers.
高知、伊豆、千葉それぞれの漁港の品質や水揚げ量、価格状況などを見ながら、その時々に 応じて最もお客様に良いと思われるものを選んで送るようにいたします。

MADAI – Sea Bream

Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa‐Tsukuri” is the best sashimi style to make use of tasty fatty parts. Roasting with some skin also enhances the delicious taste. Recently, farm‐raised sea bream has become more popular but wild-caught sea bream is still a top‐ranking fish in the Japan seafood market.
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。

KUE – Longtooth Grouper

As you may know, long tooth grouper is considered in the Kyushu area to be an extra‐high‐quality fish due to their flavor and sparse distribution They have fluffy white meat while their skin is thick and full of collagen. Yet although they are a fatty fish, they are subtler and lighter compared to fatty tuna, and when cooked in nabe soups, the collagen mixes with the stock to produce a delicate flavor. The translucent white meat has a strong texture that also lends to a pleasant texture when 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。

AKAISAKI – Red Grunt

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other groupers. This fish’s umami is under the skin. Yakishimozukuri, which is sashimi prepared after burning its skin and ice‐chilling, becomes a high-end dish. Other than that, boiled, sautéed, or broiled with salt are a good match too.
通年漁獲されている魚です。淡泊な白身の身質にはあまり脂がのらず、他のハタ科の魚同 様に味の方は年間通してそれほど変わりません。この魚のうま味は皮下の身にあり、焼霜造 りは上品な一品となります。その他、淡泊な白身は煮つけ、ソテー、塩焼きにも合います。 一度お試し下さい。

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 delectably enjoyed as 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。福岡 活ハタ類安定して入荷します。

KUJIHATA – Red-Spotted Grouper

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other sea basses. This fish’ umami is under the skin and Yakishimozukuri, which is sashimi prepared after burning its skin and ice‐chilling, becomes an upscale dish. Other than that, boiled, sautéed, or broiled with salt are a good match too.
アコウという通名で知られた魚です、市場ではかなりの高級魚として扱われており、一般の食 卓に並ぶことはほとんどありません。飲食店でも料亭など敷居の高いお店が中心となっていま す。薄造りを柑橘類とわさびしょうゆに合わせると絶品です。

ISHIDAI – Striped Beakfish

Thinly sliced striped beakfish is translucent with a firm texture, an ever‐delicate sweetness, and an umami flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. There are different 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。

ISHIGAKIDAI – Spotted Knifejaw

Sliced spotted knifejaw is a delicious white‐fleshed fish very similar to madai (red sea bream) with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi. When the white flesh is dry‐aged, it becomes surprisingly fatty with strong umami and tastes particularly delicious between the skin and flesh.
石垣鯛の切り身は真鯛と非常に似た美しい白身ですが、硬く引き締まっており刺身にすると 強い⻭ごたえとほんのり磯の香りが感じられます。その白身は成熟した魚のものは意外なほど 脂がのっていて旨みも強く、特に皮と身の間が美味です。

SUZUKI – Japanese Sea Perch

In the fish market in Japan, suzuki has a lower name value than madai, but it is just as delicious. Roasting it by leaving some skin on enhances its delicious flavor.
白身魚の代表格です。洗いにして食べられたり、焼き物に良く使われますが、フレンチでも良く 使われる素材でもあります。クセのない味わいは、納得の美味しさです。

HIRAME – Wild Fluke

It is still a bit early for the kan‐hirame (cold season fluke) season, but better‐quality catches start to flow around September. By being a bit creative, such as kobujime by tying kombu around the flesh, fall‐catch flounder can also be surprisingly delectable.
寒ヒラメの時期には少し早いのですが、9 月に入ると少しずつ良いものが入荷してきます。 秋口のヒラメも昆布締めなどひと手間加えると美味しくなりますので是非お試しください。

AMADAI – Japanese Tilefish

In the season from fall to early spring, amadai are particularly rich in fat and it has delicious sweetness.
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。

ITOYORI -Threadfin Bream

The bright pink of this fish adds the color to the sashimi‐dish as well as a taste. In Japan, it’s a high‐end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese food, but it’s good for sautéed with butter or meuniere.
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。

KISU – Smelt / Whiting

Kisu, which migrates toward the shore to lay their eggs, is allowed to be caught beginning in May, and from that time there are lots of similar fresh fish in market. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island are high populated with high‐quality kisu. To maintain the freshness of this fish, fishermen 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。

OKOZE – Devil Stinger

There are largely three types of devil stingers‐ red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
⻤⻁魚には大まかに三種類あり、赤⻁魚・黑⻁魚・⻩⻁魚がいます。市場において取引され る価格も赤が高値で、次位に黑、最後は⻩とランク付けされています。特に 500g 以上の大 物はお造り用として大変人気が高い傾向があります。

HAMO – Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, grows with lots of food thanks to the freshwater. They are called golden pike eel and have excellent marbling. It is fished by long line in this region and it has far‐exceeding quality compared with the rest of Japan.
天草の不知火海はそそぐ川が多く、淡水の影響により餌が豊富な場所で育ったハ モは⻩金ハモと呼ばれ、脂ののりが最高です。はえ縄漁で獲られたこのハモは全国 で抜き出た品質が知られています。

YAZU – Youth Yellowtail

Yazu is a “Shusseuo” name of a young yellowtail in the Fukuoka area market. It has less fatty meat compare to buri. It has elegant sweetness and 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。

KANPASHI – Wild Amberjack

There is the stable catch of wild amberjack in Fukuoka market although lots of aquaculture raised ones are also in the market. Compared to hamachi, there is not much fat and it has a firm delicious taste. Wild-caught ones are treated as high-class fish at markets because there is less than hamachi and yellowtail amberjack.
養殖物が多い中、天然のカンパチが福岡には安定した水あげがあります。 ハマチに比較して脂が少ない分、身が引き締まった品の良い美味しさが あり、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。

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 with better fat content as well. It is the golden anago like its name says.
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。


Ones with great quality are caught in Fukuoka. They are ideal for sashimi. They are treated as high-grade fish with many ways to prepare them, such as teriyaki, yuan‐yaki, miso‐marinated grilled dishes.
地物の大変鮮度の良いものが福岡には水揚げされます。刺身寿司ネタバッチリです! また照り焼きや幽庵焼き、味噌漬け焼きなど様々な料理方法でも美味しく、全国で高級魚と して扱われております。

SAWARA – Japanese Spanish Mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling. It is very delicious as sashimi and exquisite when grilled. It can be prepared in several styles such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying. Although fresh catches can 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。

INA-SABA – Wild Mackerel

Ina‐Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina‐Saba brand, according to the following strict standards: 1) Caught by pole and line 2) No scratches 3) No more than 6 hours cooling time immediately after harvest 4) 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。

AJI “IZUMI” – Horse Mackerel

Nonmigratory‐type yellow horse mackerel that grows up in coastal bays and attains a golden color and round form. This fish has moderate fat content and very high-quality flesh with a delicious sweetness.
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。

MODORIGATSUO – “Returning” Bonito

The delicious ‘returning’ bonito (returning southward in the fall/winter after having gone north in the spring) has arrived. During this season, Bonito has had lots of food available and it has developed plenty of fatty meat, called torogatsuo (fatty bonito). Enjoy the different flavors that bonito offers between the light, fresh early bonito (spring/summer season) and the buttery flavor of returning bonito.
そろそろ戻り鰹が美味しい季節になります。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。

AWABI – Abalone

In the Chikuzen‐sea, there are three subspecies for awabi, but the one most harvested out of those three is the Kuro‐Awabi. (Saga, Nagasaki, and Fukuoka: large size of 300g and up).
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。

SHIRO-IKA – Sword Squid

There are many names for sword tip squid, with some regions calling them “white squid” because their body is white. Yamaguchi prefecture coast is an area that they migrate from summer to autumn because there are lots of small fish for them to feed on. White squid in Yamaguchi can be caught and kept in good quality because the fishing ground is nearby. It is recommended for fresh sashimi. Its beautiful transparent meat has a good crunchy texture, and unique sweetness can be enjoyed as well. It is also perfect for dishes such as tempura, grilled, boiled, or salted.
剣先イカは身の色が白いことから「白イカ」と呼ぶ地域もあり、呼称はさまざまです。 山口県沿岸にはエサとなる小魚が多いため、夏から秋にかけて剣先イカが沢山回遊してくるエ リアです。 漁場が近く活きの良い状態を保って水揚げできる山口の白イカは、鮮度を活かしたお刺身がお 勧め。透き通った美しい身はコリコリと⻭ごたえがよく、独特の甘みも楽しめます。他にも天ぷら や焼物、煮物のや塩辛など豊富な料理にピッタリです。

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