Fukuoka Fish Market
May 2026
Black Throat
Sashimi
AKAMUTSU - Black Throat
Caught in the rich waters around Tsushima and Iki Islands using the traditional “Jigokunawa” method, this premium akamutsu is branded as “Benihitomi” and known as the King of Akamutsu.
HIRAME - Wild Fluke
While farm-raised hirame is common in the market today, nothing compares to the taste of wild hirame during its peak season. Enjoy its refined flavor while it lasts.
Kama with Daikon
KANPACHI - Amberjack
The big-three of buri are yellowtail, yellowtail amberjack, and amberjack. Among them, the amberjack may have the least marbling but still possesses a fine flavor and tight meat. Wildcaught amberjacks are considered to be high-class fish as they are less-caught than yellowtail or yellowtail amberjacks. Enjoy this delicacy as sushi, sashimi, shabushabu, and even teriyaki.
Sushi
YAZU / INADA - Young Yellowtail
A young yellowtail, the names given to this fish vary by region. It is light and fresh in flavor compared to fatty yellowtail and is characterized by its firm meat. More reasonable in cost, it can be enjoyed as sashimi, teriyaki or as fritters.
ISAKI - Japanese Grunt Fish
Often found swimming in schools near artificial reefs, isaki is a white-meat fish with a distinct taste and just the right amount of fat—especially delicious when using large fish.
KISU - Smelt / Whiting
Although kisu is typically in season starting in June, Kyushu enjoys its peak beginning in April. Try it prepared with the yakishimo technique—grilling the skin then chilling it—or konbujime, where the fish is lightly salted and wrapped in kelp.
ANAGO - Sea Eel
Anago raised off the western coast of Tsushima thrive on high-quality natural feed. These anago are larger and richer in fat than common types—truly living up to the name “golden anago.”
ISHIDAI - Rock Porgy
A staple among Japan’s high-end fish, ishidai features firm, delicious white flesh. The area near the skin is especially flavorful—perfect for upscale seafood dishes.
MAKOGAREI - Marbled Flounder
Unlike most flounder, which peak in winter, makogarei shines from spring into early summer. Its versatility makes it a perfect choice for various cooking styles.
“OOITA” AJI - Horse Mackerel
An essential “hikarimono” (silver-skinned fish) in sushi, horse mackerel is line-caught one by one with great care by Japanese fishermen to ensure top quality and freshness.
Alfonsino
Alfonsino
French Dish
Alfonsino
KINMEDAI - Alfonsino
Each Alfonsino that has matured in the Japanese current have been caught by hand. Alfonsinos caught and carefully handled by fishermen on small boats are bought on auction and shipped directly to the U.S.
Sushi
SUZUKI - Japanese Seabass
Normally, Japanese sea perch is considered a fish of early Summer. However, this year the catches started arriving much sooner than in the years passed. Often prepared as arai or a broil, it is also commonly used in French cuisine. The un-fishy flavor is sure to be a pleaser.
Sashimi
HIRAMASA - Yellowtail Amberjack
Not as fatty as yellowtail but more so than amberjacks with added umami, you can enjoy the crunchy texture of this fish when fresh. If you let it sit for a day, it will develop a round flavor.
Beltfish
Beltfish
Sashimi
Beltfish
TACHIUO - Beltfish
Although the spawning season for beltfish is between June and October and it is said that they are most tasty during that time, they grow even bigger from Fall through Winter and gain marbling, lending to even more flavor.
RENKODAI - Yellowback Seabream
Though this fish has less name recognition than madai (sea bream) in the Japanese market, its flavor is just as impressive. Roasting it with the skin slightly on enhances its natural umami.
SAZAE - Turban Shell
One of the most popular sea snails in Japan, best enjoyed from spring to summer. Try it grilled (tsuboyaki) or as sashimi to experience its full flavor.
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.
YARI IKA - Spear Squid
Spear squid are caught in masses between the Winter and Spring when they come towards the shore for spawning. There is a saying that says, “swordtip squid in Summer, sear squid in the winter.” The most popular are the large sear squid that are caught between Winter and Spring that are filled with young.
Golden Cuttlefish
Sushi
Sashimi
Golden Cuttlefish
KO IKA - Golden Cuttlefish
Known as sumi-ika in eastern Japan, this parent squid is essential in traditional Edomae sushi and tempura. Its tender texture and sticky sweetness make it delicious whether raw, fried, or lightly cooked.
UNI - Sea Urchin
Harvested from the pristine waters of Hokkaido, this uni boasts a deep orange color and unparalleled sweetness.
Its rarity and flavor make it one of the top-grade sea urchins on the market.
SHAKO - Mantis Crab
Often found in sandy bay areas like Hakata, shako gets its name from its mantis-like front claws. Females carrying eggs, called katsubushi, are especially delicious during spring to summer. It’s perfect for sushi, tempura, or boiled dishes.