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Fukuoka Fish Market

February 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 – Yellowtail Wild

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. 

Try our premium KANBURI and enjoy this Nagasaki delicacy.

 

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.

KINMEDAI-Alfonsino
KINMEDAI-Alfonsino

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KINMEDAI-Alfonsino
KINMEDAI-Alfonsino

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KINMEDAI-Alfonsino
KINMEDAI-Alfonsino

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KINMEDAI-Alfonsino
KINMEDAI-Alfonsino

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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 the brand name for AKAMUTSU caught in Tsushima and the Iki Island area seas using the  Jigokunawa fishing style. Benihitomi is known as “the King of Akamutsu.”

MADAI  – Red Sea Bream

Japanese people simply love this fish. It has a long history of being served on special occasions in Japan. This fish has a delicious fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting the fat along with the skin is also a recommended method of eating sea bream.

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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KURODAI - Black Bream
KURODAI - Black Bream

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KURODAI - Black Bream
KURODAI - Black Bream

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KURODAI - Black Bream
KURODAI - Black Bream

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KURODAI - Black Bream
KURODAI - Black Bream

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KURODAI – Black Bream

In Fukuoka, KURODAI is called Meita or Chinu, depending on its size. When it is over 11 inches, it is called Chinu. During its best season, the taste of KURODAI is said to be as good as Madai, if not better.

AMADAI – Japanese Tilefish

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

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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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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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 using the technique of “matsukawa zukuri”.

HIRAME – Fluke (Wild)

In the cold winter season from November to February, HIRAME 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 Fukuoka Fish Market, but wild HIRAME in this season has an incomparable taste.

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

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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)
HIRAME-Fluke (Wild)

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MEDAI-Japanese Buttlerfish
MEDAI-Japanese Buttlerfish

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MEDAI-Japanese Buttlerfish
MEDAI-Japanese Buttlerfish

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MEDAI-Japanese Buttlerfish
MEDAI-Japanese Buttlerfish

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MEDAI-Japanese Buttlerfish
MEDAI-Japanese Buttlerfish

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MEDAI – Japanese Butterfish

The best seasons for MEDAI is fall to winter. This fish is easy to cook because the scales are very small, and the bones are easily cut. It is also 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.

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.

KUE-Longtooth Grouper
KUE-Longtooth Grouper

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KUE-Longtooth Grouper
KUE-Longtooth Grouper

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KUE-Longtooth Grouper
KUE-Longtooth Grouper

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KUE-Longtooth Grouper
KUE-Longtooth Grouper

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RENKODAI-Yellowback Seabream
RENKODAI-Yellowback Seabream

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RENKODAI-Yellowback Seabream
RENKODAI-Yellowback Seabream

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RENKODAI-Yellowback Seabream
RENKODAI-Yellowback Seabream

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RENKODAI-Yellowback Seabream
RENKODAI-Yellowback Seabream

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RENKODAI  – Yellowback Seabream

In the Japanese fish market, this fish is compared to Madai (Sea Bream). The name’s value is lower, but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

UMAZURAHAGI – Black Scraper

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.

UMAZURAHAGI-Black Scraper
UMAZURAHAGI-Black Scraper

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UMAZURAHAGI-Black Scraper
UMAZURAHAGI-Black Scraper

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UMAZURAHAGI-Black Scraper
UMAZURAHAGI-Black Scraper

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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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TACHIUO-Beltfish
TACHIUO-Beltfish

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TACHIUO – Beltfish

The breeding season of TACHIUO is June through to October. In fall and winter, after the breeding season, the fish grows larger and the fatty taste is better.

SAYORI  – Halfbeak

SAYORI season is recognized as a winter to spring fish but the autumn taste is good, too.

It is amazing for both hosozukuri and itozukuri. It is essential as sushi for hikarimono.

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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MA IWASHI-Japanese Sardin
MA IWASHI-Japanese Sardin

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MA IWASHI-Japanese Sardin
MA IWASHI-Japanese Sardin

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MA IWASHI-Japanese Sardin
MA IWASHI-Japanese Sardin

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MA IWASHI-Japanese Sardin
MA IWASHI-Japanese Sardin

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MA IWASHI – Japanese Sardine

IWASHI is known as a perishable fish, but we’ll send carefully picked, top quality fresh specimens. Before the breeding season, fall to winter is the best season for enjoying delicious iwashi.

MASABA – Mackerel

SABA has always been a part of the lives of people in Japan as a common fish. However, in recent years, it has become a high-end fish with its own brand. We only choose the highest quality mackerels to be shipped to the U.S market. Please enjoy the tastiest SABA from Japan.

MASABA-Mackerel
MASABA-Mackerel

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MASABA-Mackerel
MASABA-Mackerel

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MASABA-Mackerel
MASABA-Mackerel

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MASABA-Mackerel
MASABA-Mackerel

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KO-IKA - Golden Cuttlefish
KO-IKA - Golden Cuttlefish

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KO-IKA - Golden Cuttlefish
KO-IKA - Golden Cuttlefish

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KO-IKA - Golden Cuttlefish
KO-IKA - Golden Cuttlefish

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KO-IKA - Golden Cuttlefish
KO-IKA - Golden Cuttlefish

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KO-IKA – Golden Cuttlefish

A type of squid called KO-IKA, also called “Sumi-Ika” in the Kantō region, is a popular and crucial seafood used for Edomae-style sushi and tempura.  Due to its popularity, the market price of KO-IKA is expensive and can cost up to $200/Kg in the beginning of its best season.. Later, KO-IKA will have its best season from late autumn through to early spring.