Image from iOS-10.jpg

Fukuoka Fish Market

February 2022

KANBURI – Yellowtail Wild
KANBURI – Yellowtail Wild

press to zoom
KANBURI – Yellowtail Wild
KANBURI – Yellowtail Wild

press to zoom

press to zoom
KANBURI – Yellowtail Wild
KANBURI – Yellowtail Wild

press to zoom
1/4

KANBURI – Yellowtail Wild

This type of KAN-BURI from Tsushima and Iki Islands of Nagasaki, Japan, is not caught by fishing nets but only caught by single-hook fishing. This tradition not only prevents overfishing in the area but also allows fishers to catch each fish, keeping it fresh carefully. Immediately after catching it, they use a traditional Japanese technique called "ikijime" and "shinkeijime".

KINMEDAI - Alfonsino

The north-flowing "Kuroshio" ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan. Fishers on small boats catch Kinmedai individually with fly fishing gear. The fish are handled very carefully, and in the evening of the same day, they are packed and shipped to USA.

TOSASHIMIZU KINME - Alfonsino
TOSASHIMIZU KINME - Alfonsino

press to zoom
TOSASHIMIZU KINME - Alfonsino
TOSASHIMIZU KINME - Alfonsino

press to zoom
TOSASHIMIZU KINME - Alfonsino
TOSASHIMIZU KINME - Alfonsino

press to zoom
TOSASHIMIZU KINME - Alfonsino
TOSASHIMIZU KINME - Alfonsino

press to zoom
1/4
AKAMUTSU – Black Throat
AKAMUTSU – Black Throat

press to zoom
AKAMUTSU – Black Throat
AKAMUTSU – Black Throat

press to zoom
AKAMUTSU – Black Throat
AKAMUTSU – Black Throat

press to zoom
AKAMUTSU – Black Throat
AKAMUTSU – Black Throat

press to zoom
1/4

AKAMUTSU – Blackthroat

"Benihitomi" is a brand name of Akamutsu that is caught in Tsushima and Iki Island area sea by "Jigokunawa" fishing style. "Benihitomi" is called "King of Akamutsu".

MADAI  – Red Seabream

Japanese people love this fish. It has a long history of being served on special occasions in Japan. It has a delicious fatty part under the skin. "Shimokawa-Tsukuri" is the best sashimi style to make use of the fatty parts. Roasting the fat along with the skin is also one of the best methods.

MADAI  – Red Seabream
MADAI  – Red Seabream

press to zoom
MADAI  – Red Seabream
MADAI  – Red Seabream

press to zoom
MADAI  – Red Seabream
MADAI  – Red Seabream

press to zoom
MADAI  – Red Seabream
MADAI  – Red Seabream

press to zoom
1/4
KURODAI – Black Bream
KURODAI – Black Bream

press to zoom
KURODAI – Black Bream
KURODAI – Black Bream

press to zoom
KURODAI – Black Bream
KURODAI – Black Bream

press to zoom
KURODAI – Black Bream
KURODAI – Black Bream

press to zoom
1/4

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 good as Madai, if not better.

AMADAI – Japanese Tilefish

Amadai is particularly rich in fat and delicious sweetness from fall to early Spring.

AMADAI – Japanese Tilefish
AMADAI – Japanese Tilefish

press to zoom
AMADAI – Japanese Tilefish
AMADAI – Japanese Tilefish

press to zoom
AMADAI – Japanese Tilefish
AMADAI – Japanese Tilefish

press to zoom
AMADAI – Japanese Tilefish
AMADAI – Japanese Tilefish

press to zoom
1/4
MEJINA – Largescale Blackfish
MEJINA – Largescale Blackfish

press to zoom
MEJINA – Largescale Blackfish
MEJINA – Largescale Blackfish

press to zoom
MEJINA – Largescale Blackfish
MEJINA – Largescale Blackfish

press to zoom
MEJINA – Largescale Blackfish
MEJINA – Largescale Blackfish

press to zoom
1/4

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 even better than that of Madai (Seabream). We recommend serving Mejina with the skin, using the technique of "matsukawa zukuri".

HIRAME –  Wild Fluke

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 has been a large amount of farm-raised Hirame in the fish market, but wild Hirame has an incomparable taste in this season.

HIRAME –  Wild Fluke
HIRAME –  Wild Fluke

press to zoom
HIRAME –  Wild Fluke
HIRAME –  Wild Fluke

press to zoom
HIRAME –  Wild Fluke
HIRAME –  Wild Fluke

press to zoom
HIRAME –  Wild Fluke
HIRAME –  Wild Fluke

press to zoom
1/4
MEDAI – Japanese Butterfish
MEDAI – Japanese Butterfish

press to zoom
MEDAI – Japanese Butterfish
MEDAI – Japanese Butterfish

press to zoom
MEDAI – Japanese Butterfish
MEDAI – Japanese Butterfish

press to zoom
MEDAI – Japanese Butterfish
MEDAI – Japanese Butterfish

press to zoom
1/3

MEDAI – Japanese Butterfish

The best season for Medai is fall to winter. This fish is easy to cook because the scales are very small, and bones can be easily cut. 

It is a cost-effective fish. The white flesh has a delicious umami taste, but the price is reasonable compared to other fish. The soft texture is suitable for various cooking styles. Simmered and hot-pot styles are the best ways to prepare it.

KUE – Longtooth Grouper

There is only a small amount available in the seafood market, so it is a fish in high demand in Japan. This fish is tasty year-round. It's perfect for nabe and  Japanese hot-pot style.

KUE – Longtooth Grouper
KUE – Longtooth Grouper

press to zoom
KUE – Longtooth Grouper
KUE – Longtooth Grouper

press to zoom
KUE – Longtooth Grouper
KUE – Longtooth Grouper

press to zoom
KUE – Longtooth Grouper
KUE – Longtooth Grouper

press to zoom
1/3
RENKODAI – Yellowback Seabream
RENKODAI – Yellowback Seabream

press to zoom
RENKODAI – Yellowback Seabream
RENKODAI – Yellowback Seabream

press to zoom
RENKODAI – Yellowback Seabream
RENKODAI – Yellowback Seabream

press to zoom
RENKODAI – Yellowback Seabream
RENKODAI – Yellowback Seabream

press to zoom
1/3

RENKODAI – Yellowback Seabream

In the Japanese fish market, when this is compared to Madai (sea-bream), the name value is lower, but the taste is perfect. Roasting this fish with some skin enhances its delicious taste.

UMAZURAHAGI – Black Scraper

The flavor from the flesh of this fish is considered best from the end of summer to fall. However, there is another opinion that late Autumn to Spring is the best season because the liver becomes larger and tastier.

UMAZURAHAGI – Black Scraper
UMAZURAHAGI – Black Scraper

press to zoom
UMAZURAHAGI – Black Scraper
UMAZURAHAGI – Black Scraper

press to zoom
UMAZURAHAGI – Black Scraper
UMAZURAHAGI – Black Scraper

press to zoom
1/2
TACHIUO – Beltfish
TACHIUO – Beltfish

press to zoom
TACHIUO – Beltfish
TACHIUO – Beltfish

press to zoom
TACHIUO – Beltfish
TACHIUO – Beltfish

press to zoom
TACHIUO – Beltfish
TACHIUO – Beltfish

press to zoom
1/4

TACHIUO – Beltfish 

The breeding season of Tachiuo is June to October. After the breeding season, the fish grows larger in fall to winter, and the fatty taste is better.

SAYORI – Halfbeak

Sayori season is recognized as winter to spring. However, the autumn taste is good too.

It is amazing for hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.

SAYORI – Halfbeak
SAYORI – Halfbeak

press to zoom
SAYORI – Halfbeak
SAYORI – Halfbeak

press to zoom
SAYORI – Halfbeak
SAYORI – Halfbeak

press to zoom
SAYORI – Halfbeak
SAYORI – Halfbeak

press to zoom
1/4
MA IWASHI – Japanese sardines
MA IWASHI – Japanese sardines

press to zoom
MA IWASHI – Japanese sardines
MA IWASHI – Japanese sardines

press to zoom
MA IWASHI – Japanese sardines
MA IWASHI – Japanese sardines

press to zoom
MA IWASHI – Japanese sardines
MA IWASHI – Japanese sardines

press to zoom
1/4

MA IWASHI – Japanese sardines

Iwashi is a very perishable fish, but our team selects the freshest fish.

Before breeding season, fall to winter is the best season for enjoying delicious Iwashi.

MASABA – Mackerel

Saba has always been a part of people's lives in Japan as a common fish. In recent years, it has become a high-end fish. We choose the highest quality Mackerels to be shipped to the U.S market.

MASABA – Mackerel
MASABA – Mackerel

press to zoom
MASABA – Mackerel
MASABA – Mackerel

press to zoom
MASABA – Mackerel
MASABA – Mackerel

press to zoom
MASABA – Mackerel
MASABA – Mackerel

press to zoom
1/4
KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

press to zoom
KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

press to zoom
KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

press to zoom
KO-IKA – Golden Cuttlefish
KO-IKA – Golden Cuttlefish

press to zoom
1/3

KO-IKA – Golden Cuttlefish

This particular squid is known as "Ko-Ika" or "Sumi-Ika" in the Kantō region. It is very popular item used for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very high and can cost up to $200/Kg at the beginning of the season. The young squids, called Shin-Ika, reach their best season and get shipped into the market from July. Subsequently, Ko-Ika will have its best season from late Autumn to early Spring.