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Fukuoka Fish Market

July 2021

AJI "GON AJI" - Horse Mackerel
AJI "GON AJI" - Horse Mackerel

AJI "GON AJI" - Horse Mackerel
AJI "GON AJI" - Horse Mackerel

AJI "GON AJI" - Horse Mackerel
AJI "GON AJI" - Horse Mackerel

AJI "GON AJI" - Horse Mackerel
AJI "GON AJI" - Horse Mackerel

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AJI "GON AJI" - Horse Mackerel

“Gonaji” are caught by the Nagasaki City Shin Mie Fishing Cooperative. They are given this name from inception in Gotonada where maaji (horse mackerel) exist. It has a golden belly that glows (o-gonshoku), this feature simply distinguishes it from other species.

The golden maaji from Gotonada have firm bodies and have rich fat content. You should try them out. They weigh at least 250g.

MEICHIADAI - Gray Large-Eye Bream

Meichidai is not a widely known fish in the seafood market, but it is one of the best fish that makes a difference during the summer season. Many white flesh fishes, such as Madai, have less fat content in the summer which lowers their taste quality. However, for Meichidai, summer is when it has the most fat and best taste. Meichidai is a rare fish on the market, but when it is available, we use the “Asajime” method to ship it that same morning after catching them.

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

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

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

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ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

ANAGO - Sea Eel
ANAGO - Sea Eel

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ANAGO - Sea Eel

Anago is raised on the western offshore of Tsushima with abundant high-quality food. its body is larger than the common anago with better fat content. Truly, it is the golden Anago just like its name says.

ISHIDAI - Rock Porgy

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

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

ISHIDAI - Rock Porgy
ISHIDAI - Rock Porgy

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish

Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from “cooking this fish with the skin.” The rate at which Umazurahagi is caught has been increasing in recent years. This fish is used to produce dried fish. 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-taste delicacy.

ISAKI - Chicken Grunt 

The best season for Isaki comes during the early summer, which is when Isaki swims through the Tsushima current to 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, which can be enjoyed especially with the large-sized Isakis

ISAKI - Chicken Grunt
ISAKI - Chicken Grunt

ISAKI - Chicken Grunt
ISAKI - Chicken Grunt

ISAKI - Chicken Grunt
ISAKI - Chicken Grunt

ISAKI - Chicken Grunt
ISAKI - Chicken Grunt

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HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA - Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

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HIRAMASA - Yellowtail Amberjack

The fat content in this fish is low when compared to Buri. On the other hand, it has more fat and “umami” content compared to kanpachi.

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

YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

YAZU - Young Yellowtail
YAZU - Young Yellowtail

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MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

MAGOCHI - Flathead
MAGOCHI - Flathead

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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 known for having a fine flavor rivals blowfish (fugu). Mago-chi is perfect for tempura and hotpot.

SUZUKI - Japanese Sea Bass

In the Japanese fish market, when this fish is compared to Madai (seabream), the name value is lower, but the taste is just as good as any good fish you can get. Roasting it with some skin enhances the delicious taste.

SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

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KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

KISU - Smelt/Whiting
KISU - Smelt/Whiting

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KISU - Smelt/Whiting

This fish (Kisu) migrates towards the shore to lay their eggs and are allowed to be caught at the beginning of May. During the month of May, 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, fishermen have employed the technique of releasing the hook from the fish without touching them.

HAMO - Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel exist, growing in a location with ample food, thanks to the freshwater. This eel is referred to as golden pike eel and has excellent marbling. It is fished using a long line. In this location, pike eel is known for quality far-exceeding other eels found in the country.

HAMO - Pike Conger
HAMO - Pike Conger

HAMO - Pike Conger
HAMO - Pike Conger

HAMO - Pike Conger
HAMO - Pike Conger

HAMO - Pike Conger
HAMO - Pike Conger

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TOBIUO - Flyingfish
TOBIUO - Flyingfish

TOBIUO - Flyingfish
TOBIUO - Flyingfish

TOBIUO - Flyingfish
TOBIUO - Flyingfish

TOBIUO - Flyingfish
TOBIUO - Flyingfish

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TOBIUO - Flyingfish

Currently, Tobiuo is in season. The market price of this fish remains reasonable all year long. Tobiuo sashimi is very delicious. Other recommended edible methods recommended for this fish is to eat it as dried fish or as "Namerou” (a type of “tataki”).

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 when sliced thinly.

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

MAHATA - Grouper
MAHATA - Grouper

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SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

SAZAE - Turbo Cornutus
SAZAE - Turbo Cornutus

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SAZAE - Turbo Cornutus

Although turban shells have horns, those caught in the calm waters of the inland sea have smaller horns or 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. Although shell-grilling is the most common way of enjoying turban shells, they can also be enjoyed as sashimi or marinated in vinegar.

AWABI - Abalone

In the Chikuzen-sea, there are three subspecies for Awabi. The Awab that is mostly harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki, and Fukuoka with large size of 300g and above).

AWABI - Abalone
AWABI - Abalone

AWABI - Abalone
AWABI - Abalone

AWABI - Abalone
AWABI - Abalone

AWABI - Abalone
AWABI - Abalone

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