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Fukuoka Fish Market

May 2021

AKAMUTSU - Black Throat

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area using the “Jigokunawa” fishing method. “Benihitomi” is called the “King of Akamutsu.”

HIRAME - Wild Fluke

In recent years, there has been a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.

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 then drop it in ice water. The "konbujime" method is also good; this is where you lightly salt and wrap it in kelp.

KANPACHI - Amberjack

The fresh flesh of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).

Wild kanpachi has a higher value in the fish market when compared to other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.

YAZU - Young Yellowtail

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

HIRAMASA - Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content than kanpachi.

ISAKI - Japanese Grunt Fish

The best season for Isaki comes in the early summer season. This fish travels through the Tsushima current to the offshore area of Iki Island and arrives at the Chikuzen Sea. 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.

OOITA-JI-AJI - Horse Mackerel

Horse mackerel is an indispensable “Hikarimono” fish that is used as a sushi ingredient. They are caught one by one by the fisherman's pole and line. The Japanese fisherman handles the fish carefully to maintain its best quality and freshness.

MAKOGAREI - Marbled Flounder

In Japan, the best season for flounder is winter, but the best season of Makogarei- Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking method.

ANAGO - See Eel

Anago is raised on the western offshore of Tsushima with abundant high-quality food. This fish has a larger body with better fat content when compared to the common Anago. Surely, it is the golden Anago like its name implies.

ISHIDAI - Rock Porgy 

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

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.

TACHIUO - Beltfish

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

RENKODAI - Yellowback Seabream

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

SUZUKI - Japanese Seaperch

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

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 rich in sweetness. It is very soft and has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.

YARI-IKA - Spear Squid

Large quantities of this squid are caught during their breeding season, which is from winter to spring. The best season that brings out its quality taste 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, while kiomochi-yari-ika (with eggs inside them) is very popular from winter to spring.

KO-IKA - Golden Cuttlefish

Large quantities of this squid are caught during their breeding season, from winter to spring. The best tasting season for this fish is also winter to spring.

KURUMA EBI - Japanese Tiger

The delivery of farm-raised, wild, and live prawns of various types are available.

SHAKO - Mantis Crab

This species of crab is often caught in the sandy grounds of basins such as the Hakata Bay. The shape of its forefoot is like that of a praying mantis, hence the name "mantis shrimp," which is often used abroad. Female shako with eggs is known as "Katsubushi," which can be seen during spawning season, from spring to summer. These crabs are particularly delicious and loved by many. It can be enjoyed as sushi, tempura, or simply boiled.

SAZAE - Turban Shell

This is one of the most popular sea snails in the Japanese seafood market. The best season for this snail is from spring to summer. Tsuboyaki (grilled) or sashimi are the best cooking styles for this snail and it comes out delicious.

UNI - Sea Urchin

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area and the four northern islands (South Kuril Islands). It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins. Some customers question the quality of sea urchins harvested at a location other than Hokkaido. However, the four northern islands are an ideal environment for sea urchins. This is a spot where warm and cold ocean currents meet, and this aids the production of abundant plankton. There are also high-quality sea kelps in this area for sea urchins to feed on. We ship top-ranked UNI, mainly harvested around Habomai and Shakotan Islands to other countries as well.

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