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Fukuoka Fish Market

December 2022

BURI
BURI

Yellowtail Wild

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dish_buri_033_3000_2250

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buri_tennen_sashimi_001_1000_750

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BURI
BURI

Yellowtail Wild

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KAN BURI – 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.

ISAKI
ISAKI

Japanese grunt fish

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isaki_otsukuri_001_1000_750

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dish_isaki_006_3000_2250

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ISAKI
ISAKI

Japanese grunt fish

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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.

INA-SABA
INA-SABA

Mackerel (Wild)

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SABA sushi
SABA sushi

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SABA bou-sushi
SABA bou-sushi

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INA-SABA
INA-SABA

Mackerel (Wild)

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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 

TACHIUO
TACHIUO

Belt fish

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TACHIUO
TACHIUO

Belt fish

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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.

KASAGO
KASAGO

Marbled rockfish

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kasago_shimmered_001_1000_750

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sushi_kasago_001_600_450

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KASAGO
KASAGO

Marbled rockfish

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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.  

AMADAI
AMADAI

Japanese Tilefish

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AMADAI
AMADAI

Japanese Tilefish

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AMADAI - Japanese Tilefish

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

SUMA
SUMA

Black skipjack

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SUMA
SUMA

Black skipjack

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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.

SAYORI
SAYORI

Halfbeak

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sayori_sashimi_001_1000_750

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SAYORI
SAYORI

Halfbeak

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SAYORI - Halfbeak

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.

KUE
KUE

Longtooth grouper

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kue_sashimi_002_600_450

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KUE
KUE

Longtooth grouper

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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.

MEDAI
MEDAI

Japanese butterfish

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dish_medai_002_600_450

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MEDAI
MEDAI

Japanese butterfish

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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.

HIRAME
HIRAME

Fluke (Wild)

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HIRAME
HIRAME

Fluke (Wild)

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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.

MADAI
MADAI

Red Seabream

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MADAI
MADAI

Red Seabream

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MADAI - Red Seabream

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.

AKAMUTSU
AKAMUTSU

Blackthroat

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AKAMUTSU
AKAMUTSU

Blackthroat

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Sashimi
Sashimi

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AKAMUTSU
AKAMUTSU

Blackthroat

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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”.

MEJINA
MEJINA

Largescale blackfish

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Sashimi
Sashimi

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Sushi
Sushi

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MEJINA
MEJINA

Largescale blackfish

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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”.

YARI-IKA
YARI-IKA

Spear squid

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Sushi
Sushi

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YARI-IKA
YARI-IKA

Spear squid

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YARI-IKA
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.

AORI-IKA
AORI-IKA

Bigfin reef squid

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Sushi
Sushi

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Sushi
Sushi

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AORI-IKA
AORI-IKA

Bigfin reef squid

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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.

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