Image from iOS-10.jpg

Fukuoka Fish Market

June 2021

UNI (Karatsu) - Sea Urchin
UNI (Karatsu) - Sea Urchin

UNI (Karatsu) - Sea Urchin
UNI (Karatsu) - Sea Urchin

UNI (Karatsu) - Sea Urchin
UNI (Karatsu) - Sea Urchin

1/2

UNI (Karatsu) - Sea Urchin

Sea urchin from the Genkai area of Shiga prefecture is highly acknowledged in the markets due to its high quality. This area is known for three types of sea urchins: they are; red sea urchins (aka-uni), purple sea urchins (Murasaki-uni), and green sea urchins (bafun-uni). Among the three, the red sea urchin is called the ‘legendary sea urchin’ for its delicious taste and limited catches. They are known as the highest quality urchin in the market.

KENSAKI-IKA - Swordtip Squid

The ‘live-preparation of Yobuko squid’ is well-known throughout Japan. The sweetness of the flesh and the crunchy texture will surely get you hooked and asking for more. Although it is very complicated to distribute squid that is still alive, veteran squid fishermen use their highly- honed skills to deliver live squid to the ports. Well-trained local distributors will then ship the squid to the U.S. while maintaining the highest quality and freshness.

KENSAKI-IKA - Swordtip Squid
KENSAKI-IKA - Swordtip Squid

KENSAKI-IKA - Swordtip Squid
KENSAKI-IKA - Swordtip Squid

KENSAKI-IKA - Swordtip Squid
KENSAKI-IKA - Swordtip Squid

1/2
KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

1/3

KISU - Smelt/Whiting

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the "yakishimo" method, where you grill the skin with a burner and subsequently drop it in ice water. We also have the "konbujime" method, where you lightly salt and wrap it in kelp.

ANAGO - Sea Eel

Different rivers flow into the Shiranui Sea of Amakusa, where pike eel grow in that location with ample food, thanks to the freshwater. They are called golden pike eels, possessing excellent marbling. The pike eel in this area is known for quality that exceeds the rest of the nation and is caught using long-line.

ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

1/3
ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

1/3

ISHIDAI - Rock Porgy

Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white flesh is superb, and its flesh which is very close to the skin is delicious as well. Please, use Ishidai in your luxurious seafood dinners, and will enjoy it!

KAWAHAGI - Filefish

Thread-sail filefish and black scraper fish (membo in the local dialect) with long faces are caught in the Chikuzen waters. The name kawahagi (peel skin) comes from the preparation that requires the skin to be removed. The catching of black scraper fish (horse-faced scraper) has increased in recent years and is an ingredient for processing dried fish. Sashimi and braised preparations are the best methods, however, nabe-pot preparations are also popular. The full round flavor of their liver is also desirable.

KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

1/3
ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

ISAKI - Japanese Grunt Fish
ISAKI - Japanese Grunt Fish

1/3

ISAKI - Japanese Grunt Fish

The best season for Isaki comes in early summer, which is when Isaki swims through the Tsushima current from the offshore area of Iki Island and arrives at the Chikuzen Sea to lay eggs. 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. This fish can be enjoyed especially with the large-sized Isakis.

HIRAMASA - Yellowtail Amberjack

This fish does not have much fat when compared to Buri but has more fat and "umami" content compared to Kanpachi.

HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

1/3
YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

1/3

YAZU - Young Yellowtail

Yazu is a “Shusseuo” name for young yellowtail in Fukuoka area market. It has less fatty flesh compared to Buri. It has elegant sweetness and a satisfying texture.

MAGOCHI - Flathead

Flathead is referred to as summer’s premier fish. It is also known as tessanami when prepared as thinly-sliced sashimi. They are in demand for their flavor compared to that of blowfish. Flathead is delicious when prepared as tempura or as a fish hot pot.

MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

1/3
GOMA SABA - Blue Mackerel
GOMA SABA - Blue Mackerel

GOMA SABA - Blue Mackerel
GOMA SABA - Blue Mackerel

GOMA SABA - Blue Mackerel
GOMA SABA - Blue Mackerel

GOMA SABA - Blue Mackerel
GOMA SABA - Blue Mackerel

1/4

GOMA SABA - Blue Mackerel

To maintain the best quality, this fish must be bled (Ike-Jime) before packing them for shipment. The sashimi of this fish is extremely tasty.

MAHATA - Grouper

Many types of grouper can be enjoyed in Kyushu. Seven band grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectably enjoyed as thin slices.

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

1/3
AJI "IZUMI" - Horse Mackerel
AJI "IZUMI" - Horse Mackerel

AJI "IZUMI" - Horse Mackerel
AJI "IZUMI" - Horse Mackerel

AJI "IZUMI" - Horse Mackerel
AJI "IZUMI" - Horse Mackerel

1/2

AJI "IZUMI" - Horse Mackerel

Izumi Aji is non-migratory yellow horse mackerel that grow up in coastal bays where it attains its golden color and round form. This fish has a moderate fat content and very high-quality flesh with a delicious taste. “OugonAji” in Japanese means that Aji “tastes like gold.” They are caught one by one using the pole-and-line fishing method. The caught fish is kept overnight in a live fish tank to maintain its quality and shipped to the market the next day. The quality of this fish receives the best evaluation from top sushi restaurants in the Ginza area of Tokyo.

MEBARU - Fox Jacopeve

Characterized by their firm and crunchy texture, rockfish are so sweet and delectable that even the most experienced gourmet can’t resist their delight. We recommend preparing them by grilling with salt or sweet-braising them in soy sauce.

MEBARU - Fox Jacopeve
MEBARU - Fox Jacopeve

MEBARU - Fox Jacopeve
MEBARU - Fox Jacopeve

MEBARU - Fox Jacopeve
MEBARU - Fox Jacopeve

MEBARU - Fox Jacopeve
MEBARU - Fox Jacopeve

1/3
SHAKO - Mantis Crab
SHAKO - Mantis Crab

SHAKO - Mantis Crab
SHAKO - Mantis Crab

SHAKO - Mantis Crab
SHAKO - Mantis Crab

1/2

SHAKO - Mantis Crab

Found in the silt flats of the inner bay such as Hakata Bay, they are called Mantis Crab abroad due to their front feet that are shaped like those of a praying mantis. The female species, which carry eggs called katsuobushi during the laying season between spring and summer, are especially delectable and adored by customers. They can be enjoyed as a boiled dish other than sushi or tempura.

MADAKO - Octopus

Although they are exceedingly rare in Japanese waters due to increased importation as of late, the difference in flavor speaks for itself. Despite the high price, a common octopus caught in Japanese waters is the preferred choice for most customers.

MADAKO - Octopus
MADAKO - Octopus

MADAKO - Octopus
MADAKO - Octopus

MADAKO - Octopus
MADAKO - Octopus

MADAKO - Octopus
MADAKO - Octopus

1/3
AORI IKA - Bigfin Reef Squid
AORI IKA - Bigfin Reef Squid

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

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

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

1/3

AORI IKA - Bigfin Reef Squid

This fish is also referred to as the ‘King of Squid,’ they are considered to be the most premier among squid sashimi. Although the flesh is soft, it maintains an appropriate firmness accompanied by the most desired sweetness making it a Tokyo-style sushi topping or tempura choice that should not be missed. They are often caught between the spring and summer months.