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TENNNENN HIRAME – Flounder (Wild)

Preparing for the spawning season, the body is full of fat that tasty and sweet as you chew. There is also fat on the rim side, it is very sweet, perfect for sushi material.
産卵のため、脂肪を蓄えた身は噛むほどに味があり、甘く、美味！
縁側も脂があり、寿司ネタにピッタリです。

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TENNENNBURI – Yellowtail (Wild)

Winter’s Buri is here! They are full grown at this time and the delicious body’s fat is tighten by the cold water of the winter sea. Excellent for sushi, sashimi, grilling, and of course Shabu-shabu style! The price goes up as the year ends, so if you have a price range let us know.
氷見ブリが始まる時期になりました。十分に成長して脂が乗りつつも、寒流にもまれ引き締まった身は絶品。
寿司、刺身、塩焼き、しゃぶしゃぶなど、どのように食べても極上の美味しさです。
年末は価格が上昇につき、オーダーの際に値段の上限をご指定の上でお願いいたします。

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TARA SIRAKO – Cod Milt

Whiteness has become more beautiful. Tasteful and rich creamy texture is exquisite. The rich experience is this time only, so we are waiting for your order!
ここ最近入荷する白子の色が、更に白くきれいになってきました。
クリーミーでトロっとした食感が絶妙です。
この時期のみの味覚ですので、オーダーお待ちしています。

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SAYORI – Half Beak

From now on the quality will be getting much better. Lot of fat and price stabilizing. If you want larger size, please order “Kannuki”.
これからどんどん品質が良くなっていきます。身の張りもしっかりしています。
大きいサイズが希望の場合は閂でオーダーお願いいたします。

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MASABA – Mackerel

It is a delicious season of mackerel. There is body tighten, and the color is beautiful. The body is full of fat and delicious.
サバのおいしい季節です。身も張りがあり、色味もきれいです。
脂もしっかりのり、非常に美味しい季節です。

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KAWAHAGI – Thread-Sail Filefish

The liver is getting big, white and fatty, sweet and delicious. Try as a garnish to accompany with sashimi.
肝が大きく脂がのったものが入荷中です。白く脂が入り、甘く美味！
付け合わせとして、刺身に添えると格別です。

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UNI – Sea Urchin

Four northern islands uni’s have starting to stabilize. The grain is still small, but each one is thick and firm. We prepare many grade uni, so feel free to order any.
北方四島ものの入荷が安定してきました。まだ粒は小さめですが、ひとつひとつに厚みがあり、しっかりとしています。
各グレード別に準備しておりますので、オーダーお待ちしています。

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SAMEKAREI – Roughscale Sole

Not so appealing, but it has a delicate and tasteful flesh regardless of the appearance. It is easier to use than other flounder, because the price is cheaper. Sashimi is recommended but try fried and muniell style cooking as well.
見た目は悪さから敬遠されがちですが、予想をいい意味で裏切る繊細で味わい深い身を持っています。他のカレイより、価格が安いので使いやすく大変お買い得です。
刺身はもちろん、フライやムニエルなどオールラウンドにお勧めです。

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AMADAI – Japanese Tilefish

It is called Amadai (sweet seabream) because of its sweetness. As its name suggests, chewing spreads sweetness and umami in the mouth and is very delicious. Recommended for soup, grill and shime konbu style dishes.
身に甘みがあることからアマダイと呼ばれています。その名の通り、噛むと甘みと旨味が口に広がり大変な美味しさです。
焼き物、汁物、昆布〆などにお勧めです。

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AORIIKA – Bigfin Reef Squid

It is said that it contains the most umami component among all squid species. The taste spreading in the mouth when eating this sushi is superb. The size is getting large as well.
イカ類の中で一番うまみ成分が多く含まれているといわれています。
寿司で食べた時の口に広がるおいしさは別格です。
サイズも大きくなってきましたので、ご注文お待ちしています。

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SUMIIKA – Cuttlefish

They are large at the moment. The flesh is thick and sweet fresh is suitable for sushi.
サイズが大きめのものが入荷するようになってきました。身に厚みがあり、しっかりとした甘みがあります。寿司ネタに最適です。

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SIRAUO – Icefish

The ice fish has started, they are large. The bubble-like texture is very addictive.
白魚が安定入荷中！比較的粒も大きめです。
プチプチとした食感がたまりません。是非お試しください。

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MADARA – Cod (Male)

The winter cod is full of collagen and is suitable for pot dishes. Male has milt and is delicious.
冬の幸マダラが美味しい季節です。淡白で癖のない白身は鍋物にピッタリです。
オスは白子を持っており、それも非常に美味です。

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WAKASAGI – Japanese Smelt

It is a taste of winter season. No bad after taste and can be eaten whole. Good for grill and tempura. Try it as it is health as well.
冬の味覚ワカサギです。
癖がなく骨まで食べられます。
焼き物、天ぷら、甘露煮などにおすすめです。
健康にもよいためお試しください。

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KINKI – Broadbanded Thornyhead

It is a fish that contains as much fatty as Blackthroat seaperch. Stewed dish is popular style, but it is delicious to try as sashimi as well.
アカムツに引けを取らないほど脂を含んだ魚です。
煮物が有名ですが、皮目をあぶって刺身で食べても大変に美味！

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MEDAI – Bluenose

The fish body is big, and the yield is good. There is no habit in taste with a beautiful white flesh and it is compatible with any kind of dish.
魚体が大きく歩留まりがいいです。きれいな白身で癖がなく、お刺身、お寿司、焼き物、どのような料理にも相性がバッチリと合います。

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KURODAI – Black Seabream

It has a taste that lands not far from popular sea bream. Good texture and flavor, recommended as sashimi, carpaccio, seasoned rice etc. Good use in way ways.
鯛にも負けない味と称されている魚です。
食感が良く、しかも上品な旨みもあるため、刺身やカルパッチョ、炊き込みご飯など様々な用途で活躍します。

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SAWARA – Japanese Spanish Mackerel

The fatty level this season is superb. The size is large, and the body is tightened and firm. Good use in any way possible.
この時期の鰆は脂の乗りが格別です。
魚体も大きく、身に張りがあり立派です。どの調理法でも相性抜群です。

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KUROMUTSU – Blue Fish

It does not look appealing as blackthrout seaparch, but the fattiness is in par. The flesh is rich in fat and the taste is sweet. Not only suitable for sashimi but grill and stew.
見た目がアカムツより悪いですが、脂のノリは負けていません。身にしっかりと脂が入っており、口に入れると脂の甘さを感じます。
刺身だけでなく、焼き物や、煮物にもおすすめです。

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KANBURI – Yellowtail wild

This is KAN-BURI from TSUSHIMA and IKI Islands of Nagasaki, Japan that are not caught by fishing nets but only caught by single-hook fishing. This tradition not only prevents overfishing in the area, but allows them to carefully catch each fish one by one, keeping it fresh. Immediately after catching it, they drain the blood and cut the nerves, using a traditional Japanese technique called “ikijime” and “shinkeijime”. Please try our premium KANBURI.
対馬、壱岐の釣り、イキジメ、血抜き、さらに神経抜きの寒ブリです。福岡から65キロ沖に位置する壱岐では昔から乱獲を防ぐために網での漁は禁止されています。伝統の一本釣り寒ブリをお試しください。

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KAN ISAKI – Japanese grunt fish

It is generally said that this fish is best eaten in the rainy season of June. However, the fishermen know that the best ISAKI can be eaten in the winter as KAN-ISAKI prepares for the harsh cold weather by gaining more fat, resulting in a delicious, fatty taste. It is best eaten fresh as sushi or sashimi.
梅雨時が旬の魚といわれますが、越冬のために脂肪をためた冬のイサキの味は一般的な旬である梅雨時より上という方もいます。
皮下脂肪をタップリと寿司や刺身にすると絶品です。

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INA SABA– Mackerel (Wild)

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 on the body 3) More than 6 hours cooling time immediately after harvest 4) Size
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。

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TACHIUO – Beltfish

The breeding season of tachiuo is June to October. In fall to winter, after the breeding season, the fish grows larger and the fatty taste is better.
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。

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KASAGO – Marbled Rockfish

In Japan, the haiku seasonal word (kigo), of kasago is spring. However, in the present day, it is available year-round in the fish market. The taste is best from the end of November to February. In Fukuoka, it’s called arakabu and is a very popular fish in this area.
It has refined white flesh and is quite perishable. However, we ship it very fresh to the U.S. market, maintaining its good quality.
季語で言えば春の魚ですが、カサゴは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、とりわけ12月から2月頃までのこれからが最もおいしくなる季節です。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。

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AMADAI – Japanese Tilefish

In the season from fall to early spring, amadai are particularly rich in fat and 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。

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SUMA – Black Skipjack

In western Japan, this fish is served as sashimi, salted grill, simmered and fried fish.
Its taste is good year-round but especially delicious from fall to spring.
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。

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SAYORI – Half Beak

Sayori season is recognized as winter to spring but the autumn taste is good, too.
It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.
「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。

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ARA/KUE – Longtooth Grouper

There is only a small amount available in the seafood market, so this is a very prized fish in Japan. This fish is tasty year-round. It’s very good for nabe Japanese hot-pot style in the cold winter 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、これから寒くなる時期はご存知の通り鍋にすると大変美味しい魚です。

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MEDAI – Japanese butterfish

The best season for mendai is fall to winter. This fish is easy to cook because the scales are very small and bones are easily cut.
This is a good cost performance fish. The white flesh has a very good umami taste but the price is reasonable compared to other fish.
The soft texture is good for various cooking styles. Simmered and hot-pot style are especially suitable for the cold winter season.
秋から冬が旬の魚です。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です。価格の割に癖も少なく旨味も強い魚です。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。

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HIRAME – Fluke (Wild)

In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.
In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.
11月から2月にかけて冬の寒いこの時期は、脂がのりつつも身が引き締まり大変美味しくなる季節です。
近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり天然物とは比較にならない美味しさです。

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MADAI – Red Sea Bream

In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.
In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.
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。

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AKAMUTSU – Blackthroat

“Benihitomi” is brand name of akamutsu that fish caught in Tsushima and Iki Island area sea by “Jigokunawa” fishing style. “Benihitomi” is called “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。

  

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MEJINA – Largescale blackfish

If you are looking to eat the best MEJINA, now is the season! MEJINA in the winter has a very fresh taste with delicious fat. The firm texture of this fish is said to be even better than that of MADAI (sea bream). We recommend serving our MEJINA with the skin, using the technique of “matsukawa zukuri”.
冬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。

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YARI-IKA – Sear Squid

Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring.
In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.
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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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 is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.
「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、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。

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AKAMUTSU “BENIHITOMI” – Blackthroat

“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。

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OUGON ANAGO – Conger Eel

This fish is one of the basic sushi materials for the authentic Japanese sushi restaurant. Recently, imports from other countries have been increasing, but conger eel from Japan is still the finest quality for sushi.

対馬の西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、脂が乗っている黄金のあなごです。

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INA SABA– Mackerel (Wild)

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 on the body 3) 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。

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YAZU/INADA– Young Yellowtail

Yazu is a “Shusseuo” name of young yellowtail in 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。

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KANPACHI – Amberjack

The fresh meat of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).

Wild kanpachi has a higher value in the fish market than other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.

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。

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HIRAMASA/HIRASU – Yellowtail Amberjack

The shape of this fish is similar to Buri-Yellowtail but the grading of the taste in the Japan seafood market is higher than Buri. The taste of wild caught Hiramasa is one level higher.

ブリを細身にした姿形で、良く間違われます。全国的にみると、獲れる数が圧倒的にブリより少ないため、高級魚として知られていますが、暖かい海を回遊する性質から福岡では良いものが沢山あがります。

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SAWARA – 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.  Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.

代表的な春の魚の一つサワラですが、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、幽庵焼きや西京漬け、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。

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KOHADA – Gizzard Shad

The best season for kohada in Fukuoka is fall to winter. Kohada is a very important ingredient in Edomae style sushi. It’s not too much to say that a sushi chef’s skill can be measured by the taste of his kohada nigiri sushi.

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。

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IWASHI – Japanese sardine

Iwashi is known as a perishable fish, but we’ll send carefully picked, best quality fresh fish.  Before breeding season, fall to winter, is the best season for enjoying delicious iwashi.

ご存知の通り足の速い魚であるため鮮度が第一ですが、質にこだわって買い付けた鮮度の良い物を送るようにします。旬である産卵前の秋から冬、この最も美味しい時期のイワシをお楽しみください。

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SAYORI  – Half Beak

Sayori season is recognized as winter to spring but the autumn taste is good, too.  It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.

「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。

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KIBINAGO – SILVER STRIP ROUND HERRING

The season for kibinago is considered to be spring to summer because of the large quantity caught during this period. However, for best taste, there are three times in year:

• February: Tasty fat content for salted grill. 2) May: Served as tempura with its shirako and roe. 3) November and December: Delicious for sashimi.

春から初夏に漁獲量が多くなるその時期が旬ともいわれますが、実は食べごろは年3回あると言われます。2月は脂があり塩焼きが美味しい時期、5月は白子や卵がたっぷりの天婦羅がお勧め、そして寒が入った11月と12月は刺身が一番美味くなります。

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SUMA – Black Skipjack

In western Japan, this fish is served as sashimi, salted grill, simmered and fried fish.  Its taste is good year-round but especially delicious from fall to spring.

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。

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HAGATUO – Skipjack

Fall is the season for good striped bonito. The fragrance and taste when grilling the skin are rich, and 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, provides a flavor unique to itself. The markets of Fukuoka offer fresh shipping to the U.S. by capitalizing on their proximity to the fisheries.

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。

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TACHIUO – Beltfish

The spawning season for beltfish is between June and October when the catches are at their peaks. 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 impressive.

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。

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KAMASU – Japanese Barracuda

It is fall, and the season is here when we can find Japanese barracuda that is well-marbled. 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 as grilled or 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。

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MADAI – Red 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 the tasty fatty parts. Roasting with some skin on 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。

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ISHIGAKIDAI– Rock Porgy

Ishigakidai is a year-round fish. However, there are several theories about season for best taste.Many chefs say that the best season for ishigakidai is summer.  However, there is the opposite opinion that, if you consider the breeding season in spring to summer, the taste must be best in fall and winter.

通年流通がある魚ですが食べて美味しいといわれる旬の時期には諸説あります。夏が旬という説も多いのですが、春から初夏という産卵期を考慮すると秋冬の方が身に旨みがあるという方もいます。秋から冬にかけてのイシガキダイは小さなものでも脂の乗りが良く、刺身で美味しくいただけます。

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ISHIDAI – Striped Beakfish

From fall to winter, they have rich fat content. Even though the fish are smaller in size, it is very delicious for sashimi.  In the Japan seafood market, this is a standard high-end fish. The firm white meat is a fine quality seafood ingredient.  Please enjoy Ishidai as a deluxe seafood dish.

秋から冬にかけてのイシダイにはたっぷり脂がのっていて、小さなものでも刺身で美味しく食べられます。定番の高級魚で、引き締まった身質や皮目は絶品です。高級魚イシダイを使って豪勢な料理をお楽しみください。

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MAHATA – Grouper

In Kyushu area, various grouper sub-species are harvested. However, Ma-Hata is one of recommended fish in this season. This fish isn’t familiar in the fish market of outside of Kyushu area. However, it’s one of very popular fish in Fukuoka market.  Chewy and juicy flesh is good for “Usuzukuri” style sashimi dish.

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。歯ごたえのある身はうす造りして絶品。福岡市場では活ハタ類安定して入荷します。

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KUE – Longtooth Grouper

There is only a small amount available in the seafood market, so this is a very prized fish in Japan. This fish is tasty year-round. It’s very good for nabe Japanese hot-pot style in the cold winter season.

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。

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MEDAI – Japanese butterfish

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 San’in Region as the fish has ample marbling.  While fresh and fatty Japanese butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor) are also very tasty. Japanese butterfish is a fish that can be enjoyed in many ways to include grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso).

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・11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。焼き物や西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。

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HIRAME – Fluke (Wild)

In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.  In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.

11月から2月にかけて冬の寒いこの時期は、脂がのりつつも身が引き締まり大変美味しくなる季節です。近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり天然物とは比較にならない美味しさです。

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AMADAI – Japanese Tilefish

In the season from fall to early spring, amadai are particularly rich in fat and 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。

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HOUBOU – Sea Robin

Houbou is a tasty fish year-round, but especially from November to February, when meat has a rich fat content and is extremely delicious.  The white meat has a rich umami taste. It’s good for simmered fish, grilled and sashimi.

通年獲れる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。

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TOSASHIMIZU KINME – 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 cities in the USA.

日本で一番最初に黒潮にぶつかる場所にあるのが土佐清水です。黒潮の恵みで豊かに育ったキンメを一本づつ毛鉤で釣り上げています。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。

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KAWAHAGI – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.

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。

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UMAZURAHAGI – Black scraper

The meat’s flavor is considered best from the end of summer to fall.  However, there is another opinion that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring.

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。

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USUBAHAGI – Unicorn leatherjacket

The season for catching these fish is fall and winter. There is more quantity available in the fish market during this season.  The taste is delicious in this season and it is a more cost-effective fish compared to kawahagi and umazurahagi because its larger size.

秋から冬にかけてまとまって漁獲されるので、これからの時期市場に流通していきます。食べて美味しい旬の時期もこれからの晩秋から冬にかけてです。カワハギやウマズラと比較して大型なので歩留まりがよくお得感があります。

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KASAGO – Marbled Rockfish

In Japan, the haiku seasonal word (kigo), of kasago is spring.  However, in the present day, it is available year-round in the fish market. The taste is best from the end of November to February.  In Fukuoka, it’s called arakabu and is a very popular fish in this area.  It has refined white flesh and is quite perishable. However, we ship it very fresh to the U.S. market, maintaining its good quality.

季語で言えば春の魚ですが、カサゴは１年を通して水揚げがあり、季節を問わず美味しい魚であるということではないだろうか、12月から2月頃までのこれからが最もおいしくなる季節です。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。

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YARI-IKA – Sear Squid

Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring.  In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.

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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AWABI – Abalone

In Chikuzen-sea, there are three sub-spices but most harvested one is Kuro-Awabi. (Saga, Nagasaki and Fukuoka: 300g up large size)

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、長崎、福岡　300グラムアップの大型です。

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AKA-NAMAKO – Red Sea Cucumber

The namako harvested in November are called furuko (elder one – two years old). Furuko is larger and darker colored because it’s mature.  You can feel the powerful aroma of the sea and chewy texture.

11月ごろに撮れるナマコは、「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。

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UCHIWAEBI – Fan Lobster

The first impression of this prawn is that there not much to eat. But actually, there is a lot of delicious meat inside.  The taste is excellent and the texture of the fresh meat is juicy and wonderful.

見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。漁獲量が制限されており、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどです。

 

 

 

 

 

 

 

 

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Download – Japanese

SANMA – Pacific Saury

According to a pre-fishing season investigation conducted between June and July, this year’s Pacific saury is characterized by the amounts of large specimens (1-year-old). Despite sluggish change from last year’s catch which did not see a large migration during the start of the fishing season (until mid-September), it is expected that catches should improve. Fishery localities are expected to settle into place by mid-October, when the schools of Pacific saury head south from the Sanriku waters, later than last year. Although this year doesn’t promise large-volume catches, there are more individually large fish which should lend to enjoying a more fatty-flavor of pacific saury all around.
今年の6～7月に行われたサンマの漁期前調査の結果によると、今年のサンマは大型個体（1歳）が多いのが特徴です。漁期序盤（9月中旬まで）の来遊量は漁獲量が少なめだった前年並の低調に推移するものの、その後回復する事が予想されます。三陸海域への魚群の南下時期は、例年よりも遅くなり漁場の形成は10月中旬となりそうです。今年は漁獲量は少なめのようですが、一方で大型個体が多いことが予想され、トロ秋刀魚を味わえそうです。

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MODORI-GATSUO – MODORI(Returning) Bonito

The delicious ‘returning’ bonito (bonito that is returning southward in the fall/winter after having gone north in the spring) season has arrived with the fall season upon us. Bonito of this season have had ample food to eat offering plenty of fatty meat, otherwise called “torogatsuo” (fatty-bonito). Enjoy the different flavors bonito offers between the light, fresh early bonito (spring/summer season), as well as the rich, buttery flavor of 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。

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HAGATSUO – Skipjack/Striped Bonito

Fall is the season for good striped bonito. The fragrance and taste when grilling the skin are rich, and 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, provides a flavor unique to itself. The markets of Fukuoka offer fresh shipping to the U.S. by capitalizing on their proximity to the fisheries.
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。

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TOSASHIMIZU 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 cities in the USA.
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。

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INA-SABA – “INA” 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 on the body 3) 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。

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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.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、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、幽庵焼きや西京漬け、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。

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MEDAI – Japanese Butterfish

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 San’in Region as the fish has ample marbling.
While fresh and fatty Japanese butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor) are also very tasty. Japanese butterfish is a fish that can be enjoyed in many ways to include grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso).
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。焼き物や西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。

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“BENIHITOMI” 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。

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TSURI-AJI – “Tsuri” (hook and line fishing) Horse Mackerel

This is the best season to find quality ‘Tsuri’ horse mackerel in the markets. As you know, they are the most pristine horse mackerel that have been processed by thoroughly letting out the blood and so on after the fishermen hang each fish individually.
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。

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KAMASU – Japanese Barracuda

It is fall, and the season is here when we can find Japanese barracuda that is well-marbled. 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 as grilled or 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。

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TACHIUO – Beltfish

The spawning season for beltfish is between June and October when the catches are at their peaks. 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 impressive.
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。

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KAWAHAGI – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.　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。

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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 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。歯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。

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KUE(ARA) – Longtooth Grouper

As you well know, longtooth grouper is considered in the markets 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。
透明感のある白身は弾力に富み、刺身でも歯ごたえがしっかりと感じられます。脂がたっぷりとのっていますがさらっとした上品な美味しさです。

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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 high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed 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。関西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西洋料理にも使われます。

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YARI-IKA – Spear squid

Though traditionally squid were 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。

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UCHIWAEBI – Fan lobster

Despite looking flat and thin with almost no meat to speak of, fan lobster actually has quite a bit of sweet, juicy meat that is deceivingly plentiful.
Although not well-known across Japan due to fishing restrictions and circulating only in local markets, they are a shrimp-family that are considered by some to be more delicious than Japanese spiny lobster.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されているため、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどの海老です。

 

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Download – Japanese 

 

MADAI – Japanese Red seabream

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 the tasty fatty parts. Roasting with some skin on 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。

 

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SANMA – Pike mackerel

お盆明けのサンマは遠方の漁場で獲られた小型のものが主で鮮度落ちも早かったのですが、これから本格的にシーズンの始まりとともに良いものが入ってきます。ただ今年も水揚げが少な
い傾向があり高値が予想されます。
Although the Pacific saury caught just after Obon season are usually small, caught in far-away fisheries, and their freshness short-lived, the peak season is just beginning, making better quality saury more readily available. Nevertheless, high prices are expected because catches are continued to be smaller this year.

 

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YAZU/INADA – Young Yellowtail

Yazu is a “Shusseuo” name of young yellowtail in 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。価格も手ごろで刺身・照り焼・から揚げなどが美味です。

 

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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 high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed 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。関西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西洋料理にも使われます。

 

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ISHIDAI – Rock porgy

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. 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、歯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。

 

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HAMO – Pike conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing 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 quality far-exceeding the rest of the nation.
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黄金ハモと呼ばれ、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。

 

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KISU – Smelt / Whiting

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man 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。

 

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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.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

 

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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.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、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、幽庵焼きや西京漬け、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。

 

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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 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。歯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。

 

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HIRAME – Fluke(wild)

It is still a bit early for the KAN-Hirame(‘cold’ season fluke) season, but better-quality catches start to flow in 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。

 

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SUZUKI – Japanese sea perch

In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or Grilled fish, but this fish is good for French dishes, too. The taste is mild but rich.
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。

 

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INA SABA – INA-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 on the body
3) 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。

 

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TOSASHIMIZU KINME – 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 cities in the USA.
日本で一番最初に黒潮にぶつかる場所・土佐清水。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。

 

 

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“IZUMI” 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黄アジは丸みを帯びた形となり、色は黄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黄金アジの名にふさわしい絶品です。

 

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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).
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、長崎、福岡　300グラムアップの大型です。

 

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UCHIWAEBI – Fan lobster

Despite looking flat and thin with almost no meat to speak of, fan lobster actually has quite a bit of sweet, juicy meat that is deceivingly plentiful.
Although not well-known across Japan due to fishing restrictions and circulating only in local markets, they are a shrimp-family that are considered by some to be more delicious than Japanese spiny lobster.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されているため、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどの海老です。

 

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YARI-IKA – Spear squid

Though traditionally squid were 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。

 

Download – English

Download – Japanese

 

SANMA – Pacific saury

It is the representation of Autumn season.
It is still expensive as it is beginning to emerge, but the size and quality is very nice so far. Great for raw use!
秋の代名詞サンマです。出始めなのでまだ高いですが、サイズも大きくしっかりしています。旬の新鮮なサンマはお刺身やお寿司など生食がおすすめです。

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AKISYAKE – Autumn Salmon

The autumn salmon season is beginning.
It has well balanced flesh to fat ration compared to summer catch, it is perfect for grill and soup.
秋サケのシーズンが到来です。この時期に獲られたものは、夏のものに比べて身と脂のバランスがとても良くなっています。お刺身、お寿司以外にも焼き物、汁物にもお勧めです。

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SUJIKO – Salmon roe

It has a skin softer than of ikura. It goes perfectly with white rice. Since Sujiko can only be obtain in Autumn season it is a recommended seasonal item.
生の獲れたてのスジコはイクラよりも皮が柔らかくプニプニとしています。
いろいろな素材との組み合わせはもちろんですが、実はシンプルな白米との相性が最もバッチリ合います。この時期にしかない季節食材をお楽しみください。

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SAWARA – Japanese spanish

Larger size is being brought up a shore. Sawara in this season has perfect amount of fat in the flesh. You can use it in various ways.
残暑はまだ残っていますが、秋の気配が近づく頃、少しづつ魚体の大きいものが市場に入り始めています。この時期のサワラは脂がのっていても、くどさが無く絶妙なバランスのある美味しさです。

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MASABA – Mackerel

It is a fish that can be obtained throughout the year, but Autumn is the best season. It has nice fat in the flesh. Recommended both raw or cooked.
おなじみの魚で年間通じて取れますが、やはりこの時期のものが最も美味しいようです。脂のノリも最高で、焼きものにも生食にもお勧めです。

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AMADAI – Japanese tilefish

Known for its sweet taste. The larger one is recommended and is great for sashimi.
Grilling the eye area gives it a sweet scent and is delicious.
旬である今の時期、大き目の魚体の最高の物が入荷してきています。
刺身の美味しさはもちろんですが、皮目を少し炙って甘い香りを付けると一味違った極上の一品となります。

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MANAGATSUO – Harvestfish

It is a luxury fish in the west region of Japan.
Great for cooking since the flesh does not shrink when heated.
西の高級魚マナガツオ。熱を加えても身が硬くならないので、焼き物にもおすすめです。

 

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TENJYOU BURI – Yellowtail(wild)

It is a buri that let you know the arrival of buri season. Compared to winter buri, the flesh is not too oily and has a luxurious taste. Very farm and tender meat.
鰤の季節到来を知らせてくれる天上鰤です。寒ブリより脂は多くなく上品な脂身で、身がしっかりしているのが特徴です。

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KAWAHAGI – File fish (farmed)

Kawahagi has started to come back.
We handle both wild and framed. For now, the farmed ones are more stabled.
カワハギ入荷始まりました。
天然、養殖どちらも取扱っていますが、養殖物のほうが安定しています。

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MADAI – Wild Red sea-bream

It will be the taste of autumn sea bream.
It has a beautiful white flesh which contains rich in fat. Perfect for sashimi and grill.
秋の味覚天然真鯛。きれいな白身で、しっかりと脂があり、お刺身にピッタリです。
火を通しても魚の味がしっかりあり、身も柔らかくおいしいです。

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KINNKI – Kichiji rockfish

It is a popular high-end fish in east.
The flesh rich in oil throughout the body. Ideal for stew dishes. The gelatinous flesh is not only delicious but very healthy.
東日本で人気の高級魚です。脂が多く皮目にもびっちりついています。
煮つけはもちろんですが、皮目を湯引きし刺身で食べると皮と身の間がゼラチン質でプルプルして極上の美味しさです。

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HIRAME – Fluke (wild)

Although the ikijime is costly, it is an ideal for sashimi and sushi. Wrapping this high-quality flesh with konbu adds umami creating a umami bomb.
活〆物は高級になりますが、鮨、刺身にピッタリです。
淡白な身質なので昆布で締めるとうまみが増して美味しさ倍増です。

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OCHI AYU – Ayu with baby

 

The season for ayu with baby is starting. Since it has more fat contain compared to summer ones, the flesh is much moister. The season is limited so order fast.
子持ちアユが始まります。 初夏のアユより脂が多いため、身がしっとりした美味しさです。
時期が短いので、お早めにオーダーをお願いします。

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ITOYORI – Threadfin-bream

It is a colorful fish for nice visual dish.
Ideal for baked, grilled and stew dishes. Due to the watery flesh, the meat will not harden when cooked.
魚の色がきれいなので料理映えする魚です。淡白な身なので、焼き、煮物に合います。水分を多く含んだ身質で、火を通しても固くなりません。

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HANASAKIGANI – Hanasaki-crab

It is a crab meat stuffed inside its shell. This crab has a deep flavor which goes perfect as side dish for sake.
花咲ガニの身をボイルし、甲羅に詰めたもです。タラバガニよりも濃厚な身はお酒のおつまみにピッタリです。一度お試しください。

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AWABI – Abalone

It is delivered alive.
Has a very strong taste with its tender meat. Perfect for sashimi and steak style dish.
築地から活けのままで送ります。貝自体の味が強く、食感もしっかりあり非常に美味です。刺身に、ステーキにお愉しみください。

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Download – Japanese

MEICHI DAI – 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 its quality of 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” method the same morning and ship it.
知る人ぞ知る夏一番のお勧めです。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。

KISU – Smelt/whitings

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man 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。

 

OUGON HAMO – Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing 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 quality far-exceeding the rest of the nation.
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黄金ハモと呼ばれ、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/INADA – Young Yellowtail

Yazu is a “Shusseuo” name of young yellowtail in 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。価格もてごろで刺身・照り焼・から揚げなどが美味です。

 

OUGON ANAGO – Conger Eel

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.
対馬の西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、脂が乗っている黄金のあなごです。

 

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but 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。

 

 

MANAGATSUO – Pompano

Although normally they are swimming off the shores in schools between June and August, butterfish make their way to the inland sea and other inner-bay areas to lay their eggs.
It is during this time, between the end of June and the middle of August, that butterfish are seen in the markets.
Due to their habitat being south of Central Honshu, there is a tendency of them not being well-liked in Kanto, however they are an exquisite fish that is considered as a top-quality fish in exclusive Kyoto restaurants. If fresh, sashimi is the suggested way to enjoy them, however, teriyaki, yuan-yaki (a grilled preparation in soy/mirin with citrus rings), and grilling after miso-pickling are also popular preparations.
通常は群れを作り沖合を回遊していますが、6月から8月には産卵のために内海や内湾に入ってきます。 マナガツオが市場に出回るのはこの時期で6月末から8月中旬です。本州中部以南に生息する事もあって関東ではあまり好まれない傾向がありますが、非常に美味な魚で関西地方では京都の高級料亭で取り扱われるの高級魚です。鮮度がよければ刺身が絶品と言われますが、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い魚です。

 

ISAKI – Japanese Grunt fish

Around the time of early summer, at the peak of their season, striped pigfish ride on the warm current of Tsushima through the offshores of Iki island to the Chikuzen sea in order to lay their eggs. Striped pigfish from Oshima are especially delectable due to their marbling that comes from the plentiful food they feed upon.
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。 特に餌の豊富な大島産のイサキは他と比べても脂ののりが格別で大変お勧めの一品です。

 

SUZUKI – Japanese Sea Bass

Japanese sea perch are a fish that come and go in the brackish water regions between the spring and summer months when their fishing rates are especially high. Once they become larger Japanese sea perches, they no longer swim up the rivers. They are a light white fish which is ideal prepared as arai (a washing technique used to shed extra fat), grilled with salt, or in the French meuniere style.
春先から夏に漁獲が多い汽水域を行き来する内湾性の魚です。大きいスズキになると川には入らなくなります。 身は淡白な白身で、洗い・塩焼・ムニエルなどもおすすめです。

 

 

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. 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、歯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。

 

 

AWABI – Abalone

Genkainada / Nagasaki
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).
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、長崎、福岡　300グラムアップの大型です。

OKOZE – Demon Stinger

Kyushu
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.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

SAZAE – Turbo cornutus

Kyushu
Although turban shells have horns, those caught in the calm-waters of the inland sea have smaller one or have none at all, while those from the open seas have larger horns.
In 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。
資源を増やすため、福岡県では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。

AJI “IZUMI/GENCHAN” – Horse Mackerel

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.
アジは回遊型の黒アジ、内湾型の黄アジがありますが、玄ちゃんアジは黒アジ、出水アジは瀬 付きの黄アジです。好みに合わせて２種類のアジをお楽しみください。

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Shin-Ika / Baby Cuttlefish

Cuttlefish baby has started to arrive. It will be expensive at the beginning, so please use it when the price goes down. It`s a seasonal item that goes with shinko as well.
スミイカの子供新イカが入荷し始めております。最初は高値ですが、落ち着いたころにぜひ使っていてください。季節ものですので、シンコと合わせて提供するのも良いかと思います。

Shinko / Threadfish shad

100g/PK Amakusa City, Kumamoto
It is getting about 6-10 pcs for 100 g. Please try out Shinko when kohada is too large to use. It may be small to use, but since it is a seasonal item, try it just for this period.
100gで6-10枚ほどの大きさになってきています。こはだが大きすぎて使いずらいときはぜひシンコを試してみてください。小さすぎてそれも使いずらいかと思いますが、季節ものですので、この時だけでもぜひ。

 

Shin Sanma / Pacific saury

The first shipment was traded at a high price this year. The price will gradually stabilize from middle of the month. In recent years, it is said that the amount of harvest is scarce, so we pray for the best.
今年も初荷は高値で取引されました。お盆明けごろから徐々に安定してくると思います。近年、水揚量が厳しいといわれていますが、今年は豊漁を願うばかりです。あれば大き目”横綱サンマ”狙って行きます。

Meichidai / Nakedhead

Nakedhead is a recommended white flesh fish. It has a delicious flavorful white flesh, and it also fits well with nigiri because of the fat contained. Best of all it has a cute eye.
メイチダイはお勧めの白身です。目がくるり大きくてかわいい顔をしています。味わいのある美味しい白身で、脂もあるのでシャリにもよく合います。

 

Akisake / Autum Salmon

It will be a transition period from spring salmon to autumn salmon. We will send you straight from the source with the guts removed for freshness.
時鮭から秋サケに代わる端境期となります。産直からお腹を抜いて出荷するようにしています。

 

Umeiro / Yellowtail Blue Snapper

This snapper has a beautiful colored scale. It has a beautiful white fish, with no bad after taste, it fits well with any dish.
梅色をした鱗のラインがきれいな魚です。
きれいな白身の魚で、癖が全くなく、どんな料理にも合います。

Manakatsuo / Butterfish

Famous luxury fish in western Japan. Perfect soft texture with sweet and fatty flesh. It is suitable for sushi, sashimi, grilled fish.
西日本で有名な高級魚。ほどよい軟らかさで甘味があり、脂がのっている。鮨、刺身、焼き魚に向いています。

Magochi / Bartail flathead

Luxury fish representing the summer season. It has a good texture and is refreshing when you eat it as sashimi. Try squeezing some citrus with it as well.
夏を代表する高級魚。
食感が良く、刺身などで食べるとさっぱりしており、スダチなどを絞って食べるとおいしいです。

SakuKoi / Saku Carp

It is a Shinshu brand carp. Koi raised with cold water in Nagano is well-tightened, fatty flesh, and grows up without any stench. It is tasty both raw or boiled.
信州のブランド鯉です。長野の冷たい水で飼育された鯉は身の締まりが良く適度に脂がのり、臭みの全くない身に育ちます。生でも煮つけにしてもおいしいです。

 

Shokko / Young Amberjack

It is an exquisite fish to eat raw. Perfect body tenderness, fat is not too persistent. Delicious for shabu-shabu as well.
生で食べるのが絶品の魚です。
程よい身の締まり、脂の乗りもしつこくなく、血合いの色も長持ちします。しゃぶしゃぶにしてもおいしいです。

 

Kasago / Marbled rockfish

It is a fish with characteristic body color and it`s sharp spikes. It has elegant white flesh and has a crisp, sweet taste and it gets better the more you chew. Please eat it with sushi, sashimi or boiled.
特徴的な体色と刺を持つ魚です。
上品な白身で歯ごたえがあり、噛むほどに甘みがしみだしてきます。
鮨、刺身や煮つけにして食べてください。

 

Kaiwari/Whitefin trevally

 

It is a delicious fish said to be on par with Shimaji. The number of stocks is low, and not so popular, but it goes excellent as sushi material. Please try it out.
シマアジにも匹敵するといわれるほどおいしい魚です。
入荷数が少なく、ポピュラーではありませんが、すしネタとして絶品です。
ぜひお試しください。

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SHINKO / Threadfin shad

The season of Shinko has arrived. Although it is troublesome to work with, it is also shine the chef’s skills. Indulge your customers appetite with the time consumed art work.

シンコの季節がやってきました。手間がかかるネタではありますが、鮨屋の腕が鳴る食材でもあります。ひと手間加えたお魚でお客様の食欲をそそってください。

 

 

HANASAKIGANI / Boiled Hanasaki Crab

Hanasaki crabs will be starting in July. We boyle directly at the production place after receiving the order. Try the Hanasaki Crab for the flavor packed crab heaven.

7月より花咲ガニが始まります。オーダーを受けてから直接産地でボイルにいたします。凝縮したカニの風味を堪能できる花咲ガニをお試しください。

 

Meichidai / Nakedhead

It is a family of emperor fish and it is treated as a high-grade fish than red-bream because of its good taste and low catch. Its flesh is delicate, and its taste will want to crave for more.

メイチダイはフエフキダイ科の一種で、味の良さと獲れる量が少ないことなどから真鯛よりも高級魚として扱われています。脂ののりは繊細で、一度食するもう一度食べたくなる食材です。値段は気になるところですが、箱ものがあれば価格は抑えられます。

 

Mehikari / Bigeyed greeneye

The large blue lit eye is the reason for its name. Fatty soft fresh suitable for, fried, tempura, and Nanbanzuke(stew). If freshness is good, it can be eaten even with sashimi. Since they have soft bone, once fried they are easy to consume.

目が大きく、青く光っていることから目光と呼ばれています。脂がのって、柔らかく、から揚げ、天ぷら、南蛮漬け、鮮度が良ければ刺身でも食されます。骨は細かいため揚げると気になりません。

 

Iwana / Japanese char

Arctic Char is a standard in the United States, but please also try Japanese Char as well. Convene with seasonal vegetables. Large aquaculture “Shinshu the Great Iwana” (1 ㎏ size) is treated like Arctic Char as well.

アメリカではArctic Charが定番になっていますが、Japanese Charもお試しください。小さめの魚は季節野菜との組み合わせで焼き物で。大型の養殖「信州大王イワナ」（1㎏サイズ）はArctic Charのような扱いで。

 

 

Suzuki / Japanese Seabass

It is a fish named Suzuki because it is white as it was rinsed.
A white body with less bloody gives clarity but has fat as well. Best season is now, very recommended.

身がすすいだように白いことからスズキという名前の付いた魚です。血合いの少ない透き通った白い身は淡白でありながら、脂ものっていてとてもおいしいです。
この時期が旬ですので、非常におすすめです。

 

Kochi / Flathead

It is a summer luxury fish. The plumped flesh is good for thin slice, or cooked.

夏の高級魚コチです。
ぷりぷりに引き締まった白身は薄造りにして食べても、火を通しても絶品です。

 

Fuefukidai / Emperor Fish

It is a famous fish in western Japan. White transparency flesh will last long, so it looks beautiful as well. It is slightly scented with the scent of the iso, so any recipe is delicious. Good soup stock can be created from the excess parts.

西日本で有名な魚です。
比較的白身の透明さが長続きしますので、見た目にもきれいです。
ほんのりと磯の香りのする身で、どの調理法でも美味しくなります。
アラからいい出汁が出ます。

 

Okoze / Devil stinger

It is a luxury fish characterized by clean taste.
This season has a lot of catch and it is delicious.
Liver is delicious, delicious soup is also made from bones, skin, etc., so there is no part to throw away.

癖のない白身が特徴の高級魚です。
このシーズンが漁獲量も多くて美味しい季節です。
肝も美味しく、骨、皮などからもおいしい出汁が出ますので、捨てるところの少ないお魚です。

 

Matsuwa Saba / Matsuwa mackerel

Matsuwa mackerel which starts to appear in summer is also called Golden Mackerel. It is a masaba landing at “Matsuwa fishing port” in Miura city, Kanagawa prefecture, and which brand name arrived from. It was selected as 100 Kanagawa prefecture brand name selection and has trademark registration.

夏になると出始める松輪サバは黄金サバとも呼ばれています。神奈川県三浦市にある「松輪漁港」で水揚げされるマサバで、漁港からそのブランド名が付けられています。神奈川県名産100選に選定され、商標登録もされています。

 

 

Goma Saba/Spotted Mackerel

A fish known for recommendation. It is a versatile fish that you can cook with, use it for stew, grill, raw, and many more.

求めやすい魚として知られている魚、ごまサバ。〆サバによし、ゴマダレにつけて食べるもよし、煮ても焼いても良い万能な魚です。

 

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MEICHIADAI – 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 its quality of 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” 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。

 

 

TOBIUO – Flyingfish

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”)

トビウオが美味しい季節です。手頃な価格で買える魚です。 刺身にしても十分に美味しく、その他干物などにも良く使われます。なめろうなどにしても美味しさを味わえます。

 

 

AJI “IZUMI/GENCHAN” – Horse mackerel

 

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.

アジは回遊型の黒アジ、内湾型の黄アジがありますが、玄ちゃんアジは黒アジ、出水アジは瀬 付きの黄アジです。好みに合わせて２種類のアジをお使いください。

 

 

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).

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、長崎、福岡　300グラムアップの大型です。

 

 

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 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。歯ごたえのある身はうす造りして絶品。

 

 

YAZU / INADA– Young Yellowtail

Yazu is a “Shusseuo” name of young yellowtail in 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。価格もてごろで刺身・照り焼・から揚げなどが美味です。

 

 

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but 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。

 

 

OUGON ANAGO – Conger 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 really is the golden anago like its name says.

対馬の西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、脂が乗っている黄金のあなごです。

 

 

KAWAHAGI – File Fish

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

筑前海ではカワハギと、顔が長いウマヅラハギ（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。

 

 

KISU – Smelt/whitings

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man 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。

 

 

SUZUKI – Japanese Sea Bass

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

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。

 

 

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. 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、歯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。

 

 

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, and these flocks 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。 特に餌の豊富な大島産のイサキは脂ののりが特別で必見のイサキです。漁場となっています。

 

 

AORI-IKA – Cuttlefish

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 is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.

イカの王様、高級鮨ネタのアオリイカ、身が透き通っていて、ミズイカとも呼ばれています。ミズイカひきと呼ぶ釣で漁獲された身が厚い２キロの大型は最高です。

 

 

OUGON HAMO – Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing 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 quality far-exceeding the rest of the nation.

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黄金ハモと呼ばれ、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。

 

 

SAZAE – Turbo cornutus

Although turban shells have horns, those caught in the calm-waters of the inland sea have smaller one or have none at all, while those from the open seas have larger horns.
In 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。
資源を増やすため、福岡県では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。

 

 

 

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 rivals blowfish (fugu). Mago­chi 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。