Image from iOS-10.jpg

Fukuoka Fish Market

August 2021

MEICHIADAI - Gray Large-Eye Bream
MEICHIADAI - Gray Large-Eye Bream

press to zoom
MEICHIADAI - Gray Large-Eye Bream
MEICHIADAI - Gray Large-Eye Bream

press to zoom
1/2

MEICHIADAI - Gray Large-Eye Bream

Many white flesh fishes, such as Madai, have less fat content during the summer, and this lowers their taste quality. However, for Meichidai, summer is when it has the most fat and tastes superb. Meichidai is a rare fish in the market, but when it is available, we use the "Asajime" method to ship it the same morning.

HAMO - Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel grow in a location with ample food, thanks to the freshwater. They are called the golden pike eel because of their excellent marbling. Pike eel is known for quality far exceeding the rest of the nation, and they are fished using long-line.

HAMO - Pike Conger
HAMO - Pike Conger

press to zoom
HAMO - Pike Conger
HAMO - Pike Conger

press to zoom
HAMO - Pike Conger
HAMO - Pike Conger

press to zoom
1/5
ANAGO - Sea Eel
ANAGO - Sea Eel

press to zoom
ANAGO - Sea Eel
ANAGO - Sea Eel

press to zoom
ANAGO - Sea Eel
ANAGO - Sea Eel

press to zoom
1/3

ANAGO - Sea Eel

Anago raised from the western offshore of Tsushima with abundant high-quality food has a larger body than the common Anago with better fat content. Truly, It is the golden Anago just like its name.

TACHIUO - Beltfish

Beltfish are caught throughout the year, and it is said that their texture and flavor do not vary much depending on the season. However, its spawning period is between June and October, so it is generally considered most delicious around that time as well. We hope you will try out our very fresh beltfish as sashimi or sushi. While it has fattiness like fatty tuna, it also has a plain and light flavor that we recommend when having ponzu sauce or other condiments. Lightly grilling it on the top will also bring out a new delicious flavor.

TACHIUO - Beltfish
TACHIUO - Beltfish

press to zoom
TACHIUO - Beltfish
TACHIUO - Beltfish

press to zoom
TACHIUO - Beltfish
TACHIUO - Beltfish

press to zoom
1/3
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
1/3

KAWAHAGI - Filefish

Kawahagi and Umazurahagi (horse-faced filefish, or "membo" in the local dialect) are available. This fish can be enjoyed as sashimi or simmered in soy broth. It can also be cooked in a clay pot. Kawahagi's liver is also prized as a rich-tasting delicacy.

ISAKI - Japanese Grunt Fish

The best season for Isaki is during early summer, which is when Isaki rides the Tsushima current through the offshore area of Iki Island to arrive at the Chikuzen Sea.

Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white flesh fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.

ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

press to zoom
ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

press to zoom
ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

press to zoom
1/3
SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

press to zoom
SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

press to zoom
SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

press to zoom
1/5

SUZUKI - Japanese Sea Bass

In the Japanese 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 the body enhances the delicious taste.

ISHIDAI - Rock Porgy

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an "Umami" flavor. It has a much richer flavor than the Japanese sea bass and flathead. This is the most notorious of summer fish. Ways to enjoy this fish include "Arai" style slices, simmered fish, steaming, salt-grilling, meuniere, and "Ushiojiru" salt broth. It is also perfect to remove the skin, boil, and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on a bamboo skewer and grill until they become crisp and seared with soy sauce or salt and lemon juice.

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

press to zoom
ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

press to zoom
ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

press to zoom
1/3
ISHIGAKIDAI - Spotted Knifejaw
ISHIGAKIDAI - Spotted Knifejaw

press to zoom
ISHIGAKIDAI - Spotted Knifejaw
ISHIGAKIDAI - Spotted Knifejaw

press to zoom
ISHIGAKIDAI - Spotted Knifejaw
ISHIGAKIDAI - Spotted Knifejaw

press to zoom
1/3

ISHIGAKIDAI - Spotted Knifejaw

Sliced spotted knifejaw is a delicious white-fleshed fish that is very similar to Madai (red sea bream) with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi. When the white flesh is dry up, it becomes surprisingly fatty with strong umami, and the taste between the skin and the flesh is particularly delicious.

ISHIGAREI - Stone Flounder

In the summer, the Stone flounder is known for being very fatty and delicious. The transparent white flesh has the right chewiness that makes the flavor spread throughout your taste bud every time you chew. The firm and chewy texture are always very fresh in your mouth, making it suitable for the summer.

ISHIGAREI - Stone Flounder
ISHIGAREI - Stone Flounder

press to zoom
ISHIGAREI - Stone Flounder
ISHIGAREI - Stone Flounder

press to zoom
1/2
MAGOCHI - Flathead
MAGOCHI - Flathead

press to zoom
MAGOCHI - Flathead
MAGOCHI - Flathead

press to zoom
MAGOCHI - Flathead
MAGOCHI - Flathead

press to zoom
1/3

MAGOCHI - Flathead

This is a high-quality fish that is typically available in the summer months. Magochi is sliced thinly as "tessanami" sashimi and is esteemed for having a delicate flavor compared to blowfish (fugu). Mago-chi is perfect for tempura and hotpot.

MANAGATSUO - Pompano

Although they usually swim off the shores in groups between June and August, butterfish make their way to the inland sea and other inner-bay areas. It is during this time (between the end of June and the middle of August) that butterfish is seen in the markets. There is a tendency of them not to be liked in Kanto, because of their habitat (South of Central Honshu). However, they are exquisite fish that is considered top-quality fish in exclusive Kyoto restaurants. If fresh, sashimi is the suggested way to enjoy them. However, teriyaki, yuan-yaki (a grilled preparation in soy/mirin with citrus rings), and grilling after miso-pickling are also popular preparations.

MANAGATSUO - Pompano
MANAGATSUO - Pompano

press to zoom
MANAGATSUO - Pompano
MANAGATSUO - Pompano

press to zoom
1/2
TOBIUO - Flyingfish
TOBIUO - Flyingfish

press to zoom
TOBIUO - Flyingfish
TOBIUO - Flyingfish

press to zoom
TOBIUO - Flyingfish
TOBIUO - Flyingfish

press to zoom
1/3

TOBIUO - Flyingfish

Currently, Tobiuo is in season. The market price of this fish is reasonable all year long. Tobiuo sashimi is very delicious. Another recommended cooking method for this fish is to eat it as dried fish or as "Namerou" (a type of "tataki").

KAMASU - Japanese Barracuda

Japanese barracudas used to be served as grilled or dried, and they had very few other ways of being cooked. However, broader distribution networks in recent years have made it possible to serve them raw, such as sashimi or Aburi (partially grilled on the top) style. Barracudas have strong umami in the white flesh and an original flavor on the skin, so it tastes even better when partially grilled on the skin when served as sushi.

KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

press to zoom
KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

press to zoom
KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

press to zoom
1/4
HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

press to zoom
HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

press to zoom
HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

press to zoom
1/3

HIRAMASA - Yellowtail Amberjack

This fish doesn't have as much fat as Buri, but has more fat and "umami" content compared to kanpachi.

YAZU/INADA - Young Yellowtail

Yazu is a "Shusseuo" name of young yellowtail in Fukuoka area market. It has less fatty flesh compared to Buri. This fish also has elegant sweetness and a satisfying texture.

YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

press to zoom
YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

press to zoom
YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

press to zoom
1/3
SHINKO - Young Gizzard Shad
SHINKO - Young Gizzard Shad

press to zoom
SHINKO - Young Gizzard Shad
SHINKO - Young Gizzard Shad

press to zoom
1/2

SHINKO - Young Gizzard Shad

As you may know, this is one of the most beloved dishes of Edomae sushi. So do not miss out on this season.

KISU - Smelt/Whiting

Kisu migrates towards the shore to lay their eggs. They are allowed to be caught at the beginning of May, and from that time, you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-quality Kisu. To maintain the freshness of this fish, fishers learn the technique of releasing the hook from the fish without touching it.

KISU - Smelt/Whiting
KISU - Smelt/Whiting

press to zoom
KISU - Smelt/Whiting
KISU - Smelt/Whiting

press to zoom
KISU - Smelt/Whiting
KISU - Smelt/Whiting

press to zoom
1/3
AJI"OOITA Ji AJI " - Horse Mackerel
AJI"OOITA Ji AJI " - Horse Mackerel

press to zoom
AJI"OOITA Ji AJI " - Horse Mackerel
AJI"OOITA Ji AJI " - Horse Mackerel

press to zoom
AJI"OOITA Ji AJI " - Horse Mackerel
AJI"OOITA Ji AJI " - Horse Mackerel

press to zoom
1/3

AJI"OOITA Ji AJI " - Horse Mackerel

The Bungo channel is located where the Kuroshio (the warm current flowing from South to North) meets the Seto Inland Sea that has good water quality and abundant plankton (fish food). Horse mackerel that grows up in the Bungo channel in Ōita have a good reputation for its fat and delicious flavor.

SAZAE - Turbo Cornutus

Although turban shells have horns, those caught in the calm waters of the inland sea have smaller horns or have none at all, while those from the open seas have larger horns.

In Fukuoka Prefecture, research is being conducted on mass-producing farm-raised spat in order to increase resources. Even though shell-grilling is the most common way of enjoying turban shells, they can also be enjoyed as sashimi or marinated in vinegar.

SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

press to zoom
SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

press to zoom
SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

press to zoom
1/4
AWABI - Abalone
AWABI - Abalone

press to zoom
AWABI - Abalone
AWABI - Abalone

press to zoom
AWABI - Abalone
AWABI - Abalone

press to zoom
1/4

AWABI - Abalone

In the Chikuzen-sea, there are three Awabi subspecies, but the Awabi that is most harvested out of the three species is the Kuro-Awabi. (Saga, Nagasaki, and Fukuoka with large size of 300g and above).