Toyosu Fish Market

October 2022

BURI – Japanese Yellowtail (Wild)
BURI – Japanese Yellowtail (Wild)

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BURI – sashimi
BURI – sashimi

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BURI – sushi
BURI – sushi

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BURI – Japanese Yellowtail (Wild)
BURI – Japanese Yellowtail (Wild)

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BURI – Japanese Yellowtail (Wild)

The shipment of this fish nationwide signals the arrival of fall. It is unique for its elegant fatty meat that is less fatty than winter season yellowtail and its meat is firm.

SAWARA (OBAKO Brand) – Spanish Mackerel
SAWARA (OBAKO Brand) – Spanish Mackerel

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SAWARA - sashimi
SAWARA - sashimi

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SAWARA - grilled
SAWARA - grilled

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SAWARA (OBAKO Brand) – Spanish Mackerel
SAWARA (OBAKO Brand) – Spanish Mackerel

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SAWARA – Spanish mackerel

Early autumn is the best season for Japanese Spanish mackerel. “Ike jime” (a Japanese fish preparation method) is done on the boat which keeps the fish fresh. Its meat contains a good amount of fat. It is delicious as sashimi or roasted.

kawahagi_004_1000_750
kawahagi_004_1000_750

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kawahagi_sashimi_001_1000_750
kawahagi_sashimi_001_1000_750

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dish_kawahagi_002_3000_2250
dish_kawahagi_002_3000_2250

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kawahagi_004_1000_750
kawahagi_004_1000_750

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KAWAHAGI - Filefish

The liver of this fish is packed, so you can enjoy the flavor of the liver.

SANMA – Pacific saury
SANMA – Pacific saury

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SANMA - sushi
SANMA - sushi

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SANMA - grilled
SANMA - grilled

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SANMA – Pacific saury
SANMA – Pacific saury

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SANMA – Pacific saury

This is a representative of autumn fish.
Pacific saury at this time of the year is very fatty and tasty. It is recommended as sashimi, sushi, or grilled.

AMADAI – Japanese tilefish
AMADAI – Japanese tilefish

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AMADAI - sashimi
AMADAI - sashimi

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AMADAI - sushi
AMADAI - sushi

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AMADAI – Japanese tilefish
AMADAI – Japanese tilefish

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AMADAI – Japanese tilefish

The skin of this fish has a delicious flavor and it has a sweet aroma when roasted.

It is delicious cooked as it is, but the taste will be even better when it is lightly salted as excess water will be removed.

MEHIKARI – Bigeyed greeneye
MEHIKARI – Bigeyed greeneye

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MEHIKARI – Tempra
MEHIKARI – Tempra

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MEHIKARI – Tempra
MEHIKARI – Tempra

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MEHIKARI – Bigeyed greeneye
MEHIKARI – Bigeyed greeneye

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MEHIKARI – Bigeyed greeneye

Fat is packed in its small meat.

It is usually fried, but try sashimi if it is fresh. The meat melts in your mouth and it is delicious

KOMOCHI AYU – Sweetfish with roe
KOMOCHI AYU – Sweetfish with roe

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AYU - grilled
AYU - grilled

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AYU - grilled
AYU - grilled

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KOMOCHI AYU – Sweetfish with roe
KOMOCHI AYU – Sweetfish with roe

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KOMOCHI AYU – Sweetfish with roe

In early autumn, ayu has eggs in its belly and a unique texture can be enjoyed when grilled. The aroma is enhanced which makes it different from summer ayu.

AKAYAGARA – Red Cornetfish000_750
AKAYAGARA – Red Cornetfish000_750

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AKAYAGARA – Red Cornetfish000_750
AKAYAGARA – Red Cornetfish000_750

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AKAYAGARA – Red Cornetfish

The skin and bones are a great for broth. It is a fish for making stew or soup.

They have elegant sweet flavor and is delicious.

TENNEN MADAI – Red seabream (Wild)
TENNEN MADAI – Red seabream (Wild)

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MADAI - sushi
MADAI - sushi

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sushi_madai_004_3000_2250
sushi_madai_004_3000_2250

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TENNEN MADAI – Red seabream (Wild)
TENNEN MADAI – Red seabream (Wild)

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TENNEN MADAI – Red seabream (Wild)

This fish is caught all year, but it is said to be at its best during this season when its white meat has a strong flavor.

KINMEDAI – Splendid alfonsino
KINMEDAI – Splendid alfonsino

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KINMEDAI – sashimi
KINMEDAI – sashimi

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KINMEDAI – grilled
KINMEDAI – grilled

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KINMEDAI – Splendid alfonsino
KINMEDAI – Splendid alfonsino

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JIKINMEDAI – Splendid alfonsino

During autumn and winter, the fat content is good and the texture is even better. Its white meat goes well with not only sushi and sashimi, but also with other cooking methods.

AKISAKE – Autumn Salmon
AKISAKE – Autumn Salmon

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AKISAKE – grilled
AKISAKE – grilled

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AKISAKE – grilled
AKISAKE – grilled

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AKISAKE – Autumn Salmon
AKISAKE – Autumn Salmon

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AKISAKE – Autumn Salmon

Salmon during this time of the year when autumn is in full swing has a better balance of meat and fat compared to salmon in the summer, and has a unique aroma.

Males have milt and females have roe, which are both delicious. It is suitable for grilling and soup. 

IWASHI – Sardine
IWASHI – Sardine

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IWASHI – sushi
IWASHI – sushi

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IWASHI – sashimi
IWASHI – sashimi

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IWASHI – Sardine
IWASHI – Sardine

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IWASHI – Sardine

Sardine during this time of the year has more fat in the skin which makes it tastier. It can be cooked in many different ways and is very tasty.

WATARIGANI – Gazami Crab
WATARIGANI – Gazami Crab

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WATARIGANI – tempra
WATARIGANI – tempra

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WATARIGANI – miso soup
WATARIGANI – miso soup

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WATARIGANI – Gazami Crab
WATARIGANI – Gazami Crab

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WATARIGANI – Gazami Crab

Gazami crabs of this season have a lot of brown meat which gives them a good flavor.

HIRASUZUKI – Blackfin seabass
HIRASUZUKI – Blackfin seabass

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HIRASUZUKI – sashimi
HIRASUZUKI – sashimi

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HIRASUZUKI – Blackfin seabass
HIRASUZUKI – Blackfin seabass

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HIRASUZUKI – Blackfin seabass

The white meat of this fish is light and tasty and the texture is firm. During this season, it is rich in fat and the flavor becomes stronger.

It is delicious as sashimi, but it can also be grilled (with salt, Yuan sauce (a mixture of soy sauce, sake, mirin, and citrus fruit), etc.), boiled, or used in acqua pazza.

HAKKAKU – Sailfin
HAKKAKU – Sailfin

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HAKKAKU – sashimi
HAKKAKU – sashimi

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HAKKAKU – grilled
HAKKAKU – grilled

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HAKKAKU – Sailfin
HAKKAKU – Sailfin

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HAKKAKU – Sailfin

The white meat of this fish is beautiful. It is fatty, sweet, and tasty, which cannot be expected from its appearance.

KATSUO - Bonito
KATSUO - Bonito

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KATSUO - tataki
KATSUO - tataki

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KATSUO - sushi
KATSUO - sushi

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KATSUO - Bonito
KATSUO - Bonito

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MODORIGATSUO – Bonito

In this season, bonito migrate to south to lay eggs so it has more fat than those in the spring and early summer, giving it a rich texture and sweet taste. It is the perfect ingredient for sushi. Highly recommended.

HAGATSUO – Skipjack
HAGATSUO – Skipjack

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HAGATSUO – sushi
HAGATSUO – sushi

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HAGATSUO – sashimi
HAGATSUO – sashimi

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HAGATSUO – Skipjack
HAGATSUO – Skipjack

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HAGATSUO – Skipjack

This is the best season for striped bonito. It is delicious with a good amount of fat. It is delivered in a fresh condition.