Fukuoka Fish Market
January 2026
Winter Yellowtail
Grilled
Sushi
Winter Yellowtail
KAN BURI - Wild Yellowtail
This is Kan-Buri from the Tsushima and Iki Islands in Nagasaki, Japan. These fish are not caught with nets but through the traditional method of single-hook fishing. This sustainable approach prevents overfishing and ensures each fish is carefully handled to maintain its freshness.
After being caught, the fish undergo “ikijime” and “shinkeijime,” traditional Japanese techniques that drain the blood and cut the nerves, preserving its exceptional quality and flavor.
Try our premium Kan-Buri and taste the difference.
Alfonsino
Alfonsino
French Dish
Alfonsino
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.
Mackerel
Sushi
Sashimi
Mackerel
INA SABA - Ina 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
Beltfish
Beltfish
Sashimi
Beltfish
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.
Marbled Rockfish
Marbled Rockfish
Sushi
Marbled Rockfish
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.
Japanese Tilefish
Japanese Tilefish
Sushi
Japanese Tilefish
AMADAI - Japanese Tilefish
During the season from fall to early spring, amadai are especially rich in fat and have a naturally sweet, delicate flavor.
Spanish Mackerel
Spanish Mackerel
Aburi
Spanish Mackerel
SAWARA - Spanish Mackerel
The sawara season is recognized as spring. However, in the east side of Japan, the season starts in the autumn. The fatty meat before spawning season is favored in eastern Japan. Fresh quality sawara is good for sashimi as well as other cooking styles such as saikyozuke and yuanyaki.
Halfbeak
Halfbeak
Sushi
Halfbeak
SAYORI - Halfbeak
Sayori season is typically from winter to spring, but its flavor in autumn is also exceptional. It’s excellent for both hosozukuri and itozukuri preparations and is a must-have for hikarimono sushi.
Black Bream
Black Bream
Sashimi
Black Bream
KURODAI - Black Bream
In Fukuoka, Kurodai is called “Meita” or “Chinu”, depending on its size. When it is over 11 inches, they call it “Chinu”. During its best season, the taste of Kurodai is said to be as good as Madai, if not better.
Blue Nose
Blue Nose
Grilled
Blue Nose
MEDAI - Bluenose
The best season for medai 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.
Fluke
Sushi
Sashimi
Fluke
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.
Young Yellowtail
Young Yellowtail
Sashimi
Young Yellowtail
YAZU / INADA - Young Yellowtail
In the fall and winter season, the taste becomes an elegant white meat with moderate fat. It’s very good for usuzukuri-style sashimi, salted grilled fish, sakamuchi, steamed fish and, of course, sushi. Kamasu is an all-purpose fish.
Black Throat
Sashimi
AKAMUTSU - Black Throat
"Benihitomi" is a brand of akamutsu (red snapper) caught in the seas around Tsushima and Iki Islands using the traditional "Jigokunawa" fishing method. Known as the "King of Akamutsu," "Benihitomi" is celebrated for its exceptional quality.
Japanese Barracuda
Japanese Barracuda
Grilled
Japanese Barracuda
KAMASU - Japanese Barracuda
In the fall and winter season, the taste becomes an elegant white meat with moderate fat. It’s very good for usuzukuri-style sashimi, salted grilled fish, sakamuchi, steamed fish and, of course, sushi. Kamasu is an all-purpose fish.
Japanese Butterfish
Japanese Butterfish
Grilled
Japanese Butterfish
RENKODAI - Japanese Butterfish
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.
Filefish
Filefish
Sashimi
Filefish
KAWAHAGI - Filefish
The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.
Filefish
Filefish
Simmered
Filefish
UMAZURAHAGI - Black Scrapper
The meat’s flavor is considered best from the end of summer to fall. However, there is another opinion that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring.
Amberjack
Sushi
Carpaccio
Amberjack
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.
Gizzard Shad
Gizzard Shad
Sushi
Gizzard Shad
KONOSHIRO (KOHADA) - Gizzard Shad
The best season for Konoshiro (kohada) in Fukuoka is fall to winter. Konoshiro is a very important ingredient in Edomae style sushi. It’s not too much to say that a sushi chef’s skill can be measured by the taste of his Konoshiro nigiri sushi.
Sashimi
HOUBOU - Sea Robin
Houbou is a tasty fish year-round, but especially from November to February, when meat has a rich fat content and is extremely delicious. The white meat has a rich umami taste. It’s good for simmered fish, grilled and sashimi.
Cod Roe
Dish
Dish
Cod Roe
SHIRAKO - Cod Roe
Shirako is often called “Kiku” or “Kikuko” due to its resemblance to the “Kiku” flower (chrysanthemum). Another name for it is “Tachi”. It has many other names depending on what type of fish it is from. Fresh shirako makes for excellent sushi.
Largescale Blackfish
Largescale Blackfish
Sashimi
Largescale Blackfish
MEJINA - Largescale Blackfish
If you're looking for the best MEJINA, now is the perfect season! Winter MEJINA boasts a fresh taste and rich, delicious fat. Its firm texture is often considered even superior to MADAI (sea bream). We recommend serving MEJINA with the skin on, prepared using the traditional "matsukawa zukuri" technique for an enhanced flavor experience.
Golden Cuttlefish
Sushi
Sashimi
Golden Cuttlefish
KO IKA - Golden Cuttlefish
A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.
Bigfin Reef Squid
Bigfin Reef Squid
Sushi
Bigfin Reef Squid
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.