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Fukuoka Fish Market

December 2020

KANBURI – Wild Yellowtail

This is KAN-BURI from the 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.

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 - Mackerel (Wild)

Ina-Saba is a brand of Japanese Mackerel caught in the rich sea of the Tsushima area. Only selected fish are picked for the 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 - 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 - Marbled Rockfish

Kasago 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 - Japanese Tilefish

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

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 - 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.

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.

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 the bones are easily cut.

This is a good value-for-money 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 - 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 has been a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.

MADAI - Red Sea Bream

Japanese people love Madai. It has been served on celebration days in Japan for many years. It has a tasty fatty part under the skin. “Shimokawa-Tsukuri” is the best sashimi style to make use of it. Recently, farm-raised sea bream has become more popular but wild-caught sea bream is still a top-ranking fish in the Japanese seafood market.

AKAMUTSU - Blackthroat

“Benihitomi” is brand name of akamutsu. It means that fish are caught in Tsushima and Iki Island area sea by the “Jigokunawa” fishing style. “Benihitomi” is called the “King of Akamutsu”.

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 by using the technique of “matsukawa zukuri”.

YARI-IKA - Sear Squid

Large quantities of this squid are caught during their breeding season of winter to spring. This is also their best tasting season.

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 - 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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