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Fukuoka Fish Market

May 2022

Akamutsu - Blackthroat
Akamutsu - Blackthroat

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Akamutsu Sashimi
Akamutsu Sashimi

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Akamutsu Sushi
Akamutsu Sushi

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Akamutsu - Blackthroat
Akamutsu - Blackthroat

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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”.

HIRAME – Wild Fluke

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.

Tennen Hirame - Wild Fluke
Tennen Hirame - Wild Fluke

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Hirame Sashimi
Hirame Sashimi

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Hirame Sashimi
Hirame Sashimi

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Tennen Hirame - Wild Fluke
Tennen Hirame - Wild Fluke

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KISU – Smelt / Whiting
KISU – Smelt / Whiting

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Kisu Sushi
Kisu Sushi

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Kisu Sushi
Kisu Sushi

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KISU – Smelt / Whiting
KISU – Smelt / Whiting

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KISU – Smelt / Whiting

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the "yakishimo" method where you grill the skin with a burner then drop it in ice water, as well as the "konbujime" method where you lightly salt and wrap it in kelp.

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.

Kanpachi (Nerigo) - Young Amberjack
Kanpachi (Nerigo) - Young Amberjack

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Kanpachi Sashimi
Kanpachi Sashimi

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Kanpachi Sashimi
Kanpachi Sashimi

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Kanpachi (Nerigo) - Young Amberjack
Kanpachi (Nerigo) - Young Amberjack

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YAZU/INADA – Young Yellowtail
YAZU/INADA – Young Yellowtail

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Inada Sushi
Inada Sushi

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Inada Sashimi
Inada Sashimi

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YAZU/INADA – Young Yellowtail
YAZU/INADA – Young Yellowtail

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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.

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.

HIRAMASA – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

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Sashimi
Sashimi

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Sashimi
Sashimi

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HIRAMASA – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

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ISAKI - Japanese Grunt fish
ISAKI - Japanese Grunt fish

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Otsukuri
Otsukuri

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sashimi
sashimi

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ISAKI - Japanese Grunt fish
ISAKI - Japanese Grunt fish

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ISAKI - Japanese Grunt fish

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.

AJI “OOITA” – Horse Mackerel

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.  

AJI “OOITA” – Horse Mackerel
AJI “OOITA” – Horse Mackerel

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Sashimi
Sashimi

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sushi
sushi

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AJI “OOITA” – Horse Mackerel
AJI “OOITA” – Horse Mackerel

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ANAGO – Sea eel
ANAGO – Sea eel

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Sushi
Sushi

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Aburi - Roasted
Aburi - Roasted

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ANAGO – Sea eel
ANAGO – Sea eel

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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 really is the golden anago like its name says.

MAKOGAREI – Marbled Flounder 

In Japan, the best season for flounder is winter, but the best season of Makogarei-Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking methods.

MAKOGAREI – Marbled Flounder
MAKOGAREI – Marbled Flounder

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Sushi
Sushi

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Simmered Fish
Simmered Fish

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MAKOGAREI – Marbled Flounder
MAKOGAREI – Marbled Flounder

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ISHIDAI – Rock porgy
ISHIDAI – Rock porgy

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Sashimi
Sashimi

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Sashimi
Sashimi

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ISHIDAI – Rock porgy
ISHIDAI – Rock porgy

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ISHIDAI – Rock porgy

Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white meat is superb, and its flesh right next to the skin is very delicious as well. Please use Ishidai in your luxurious seafood dinners and enjoy!

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. 

KINMEDAI – Alfonsino
KINMEDAI – Alfonsino

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Sashimi
Sashimi

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Sushi
Sushi

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KINMEDAI – Alfonsino
KINMEDAI – Alfonsino

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TACHIUO – Beltfish
TACHIUO – Beltfish

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Sashimi
Sashimi

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Grilled
Grilled

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TACHIUO – Beltfish
TACHIUO – Beltfish

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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.

RENKODAI – Yellowback seabream

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.

RENKODAI – Yellowback seabream
RENKODAI – Yellowback seabream

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Sushi
Sushi

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Sashimi
Sashimi

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RENKODAI – Yellowback seabream
RENKODAI – Yellowback seabream

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SUZUKI – Japanese Sea perch
SUZUKI – Japanese Sea perch

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Sashimi
Sashimi

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Sashimi
Sashimi

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SUZUKI – Japanese Sea perch
SUZUKI – Japanese Sea perch

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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 broiled fish, but this fish is good for French dishes, too. The taste is mild but rich.

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.

AORI IKA – Bigfin reef squid
AORI IKA – Bigfin reef squid

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Sushi
Sushi

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Sashimi
Sashimi

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AORI IKA – Bigfin reef squid
AORI IKA – Bigfin reef squid

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YARI-IKA – Spear Squid
YARI-IKA – Spear Squid

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Sashimi
Sashimi

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Sashimi
Sashimi

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YARI-IKA – Spear Squid
YARI-IKA – Spear Squid

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YARI-IKA – Spear 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.

KO-IKA – Golden Cuttlefish

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.

KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

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Sashimi
Sashimi

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Sashimi
Sashimi

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KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

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SAZAE - Turban shell
SAZAE - Turban shell

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Sashimi
Sashimi

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Ysuboyaki
Ysuboyaki

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SAZAE - Turban shell
SAZAE - Turban shell

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SAZAE - Turban shell

It’s one of the most popular sea snails in the Japanese seafood market. The best season for this snail is from spring to summer.
Tsuboyaki (grilled) or sashimi are the best cooking styles for this snail.

KURUMA EBI – Japanese tiger shrimp

Delivery of farm-raised, wild, and live prawns of various types are available.

KURUMA EBI – Japanese tiger shrimp
KURUMA EBI – Japanese tiger shrimp

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Sushi
Sushi

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Tempra
Tempra

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KURUMA EBI – Japanese tiger shrimp
KURUMA EBI – Japanese tiger shrimp

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SHAKO – Mantis Crab
SHAKO – Mantis Crab

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Sushi
Sushi

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SHAKO – Mantis Crab
SHAKO – Mantis Crab

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SHAKO – Mantis Crab

It is often caught in the sandy grounds of basins such as the Hakata Bay. The shape of its forefoot is like that of a praying mantis, hence the name "mantis shrimp" which is often used abroad.
Female shako with eggs, called Katsubushi, which can be seen during spawning season from spring to summer, are particularly delicious and loved by many. It can be enjoyed as sushi, tempura, or simply boiled.

UNI – Sea urchin (Hokkaido)

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area. It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins.

UNI – Sea urchin (Hokkaido)
UNI – Sea urchin (Hokkaido)

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Sushi
Sushi

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Sushi
Sushi

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UNI – Sea urchin (Hokkaido)
UNI – Sea urchin (Hokkaido)

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