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Fukuoka Fish Market

December 2021

KANBURI - Yellowtail Wild
KANBURI - Yellowtail Wild

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KANBURI - Yellowtail Wild
KANBURI - Yellowtail Wild

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KANBURI - Yellowtail Wild
KANBURI - Yellowtail Wild

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KANBURI - Yellowtail Wild
KANBURI - Yellowtail Wild

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KANBURI – Wild Yellowtail

Kan-Buri is mostly found in Tsushima and Ki Islands in Nagasaki, Japan. They are caught by a single hook and not fishing nets. This tradition does not only prevents overfishing in the area but allows individuals to carefully catch each fish one by one, keeping it fresh as ever. The traditional Japanese fishing technique “ikijime” and “shinkeijime” are used after they catch this fish.  It is worth trying our premium Kanburi. 

KAN ISAKI - Japanese Grunt Fish

It is generally said that this fish is best eaten during the rainy season in June. However, the fishermen know that the best Isaki can be caught and eaten in the winter because Kan-Isaki gains more fat during the harsh cold weather, resulting in a delicious fatty taste. It is ideal to be eaten fresh, as sushi or sashimi.

KAN ISAKI - Japanese Grunt Fish
KAN ISAKI - Japanese Grunt Fish

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KAN ISAKI - Japanese Grunt Fish
KAN ISAKI - Japanese Grunt Fish

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KAN ISAKI - Japanese Grunt Fish
KAN ISAKI - Japanese Grunt Fish

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KAN ISAKI - Japanese Grunt Fish
KAN ISAKI - Japanese Grunt Fish

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of Tsushima. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:

(1) Caught by pole-and-line (2) No body scratches (3) More than 6 hours cooling time immediately after harvest, and (4) Size.

TACHIUO - Beltfish

The breeding season of Tachiuo is from June to October every year. In fall to winter, after the breeding season, the fish grows larger and more fatty, which makes it to taste  better.

TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish

In Japan, the haiku seasonal word, 'kigo' of Kasago is harvested during 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 is called Arakabu. It is a popular fish in that area. 

It has refined white flesh and it's quite perishable. However, we ship it at a very fresh condition to the U.S. market, maintaining its good quality.

AMADAI - Japanese Tilefish

Amadai is particularly rich in fat and delicious during the season, from fall to early spring.

AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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SUMA - Black Skipjack
SUMA - Black Skipjack

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SUMA - Black Skipjack
SUMA - Black Skipjack

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SUMA - Black Skipjack
SUMA - Black Skipjack

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SUMA - Black Skipjack 

In western Japan, this fish is served as sashimi, salted grill, simmered, and fried fish. It has a perfect taste all year round, however, it is more delicious from fall to spring. 

SAYORI - Halfbeak

Sayori season is recognized from winter to spring but the autumn taste is better. Also, the season is amazing for hosozukuri and itozukuri. It is known as Hikarimono and can be used for making sushi. 

SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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ARA/KUE - Longtooth Grouper
ARA/KUE - Longtooth Grouper

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ARA/KUE - Longtooth Grouper
ARA/KUE - Longtooth Grouper

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ARA/KUE - Longtooth Grouper
ARA/KUE - Longtooth Grouper

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ARA/KUE - Longtooth Grouper 

There is only a small amount available in the seafood market, this makes is a very prized fish in Japan. This fish is tasty all year round. It is very good for nabe Japanese hot-pot style in the cold winter season. 

MEDAI - Japanese Butterfish

The best season for mendai is from fall to winter. This fish is easy to cook because the scales are very small and bones are easy to cut. It has a good cost benefit. The white flesh has a very good umami taste but the price is reasonable when compared to other fishes. 

The soft texture is good for various cooking styles. Simmered and hot-pot style are perfectly suitable for the cold winter season. 

MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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HIRAME - Fluke (Wild)
HIRAME - Fluke (Wild)

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HIRAME - Fluke (Wild)
HIRAME - Fluke (Wild)

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HIRAME - Fluke (Wild)

In the cold winter season of November to February, this fish has a good firm texture and it is rich in tasty fat. In recent years, there has been a large amount of farm-raised Hirame in the fish market, but wild Hirame during this season has an incomparable taste.

MADAI - Red Sea Bream

It is a fish that has been long loved by Japanese people. 

It is ideal for sashimi and sushi.  Recently, there has been large amount of farm-raised  Madai in the market, but the taste of wild red sea bream is exceptional.

MADAI - Red Sea Bream
MADAI - Red Sea Bream

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MADAI - Red Sea Bream
MADAI - Red Sea Bream

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MADAI - Red Sea Bream
MADAI - Red Sea Bream

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MADAI - Red Sea Bream
MADAI - Red Sea Bream

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AKAMUTSU - Blackthroat
AKAMUTSU - Blackthroat

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AKAMUTSU - Blackthroat
AKAMUTSU - Blackthroat

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AKAMUTSU - Blackthroat
AKAMUTSU - Blackthroat

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AKAMUTSU - Blackthroat
AKAMUTSU - Blackthroat

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AKAMUTSU - Blackthroat

“Benihitomi” is a brand name for Akamutsu. This fish is caught in Tsushima and Iki Island sea using a fishing style known as “Jigokunawa.” “Benihitomi” is called, “King of Akamutsu.” 

MEJINA - Largescale - Blackfish

If you want to eat the best of Mejina, this is the best season to do so! Mejina in the winter has a very fresh taste with delicious fat. The firm texture of this fish is said to be better when compared to MADAI (sea bream). We recommend serving our MEJINA with the skin, using the “matsukawazukuri” technique. 

MEJINA - Largescale - Blackfish
MEJINA - Largescale - Blackfish

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MEJINA - Largescale - Blackfish
MEJINA - Largescale - Blackfish

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MEJINA - Largescale - Blackfish
MEJINA - Largescale - Blackfish

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MEJINA - Largescale - Blackfish
MEJINA - Largescale - Blackfish

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YARI-IKA - Sear Squid
YARI-IKA - Sear Squid

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YARI-IKA - Sear Squid
YARI-IKA - Sear Squid

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YARI-IKA - Sear Squid

Large quantities of this squid are caught during their breeding season (winter to spring). The best taste you can get from this squid is from winter to spring. 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 very soft and rich in sweetness, however, it has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura. 

AORI-IKA - Bigfin Reef Squid
AORI-IKA - Bigfin Reef Squid

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AORI-IKA - Bigfin Reef Squid
AORI-IKA - Bigfin Reef Squid

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AORI-IKA - Bigfin Reef Squid
AORI-IKA - Bigfin Reef Squid

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AORI-IKA - Bigfin Reef Squid
AORI-IKA - Bigfin Reef Squid

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