Image from iOS-10.jpg

Fukuoka Fish Market

September 2022

aki_sake_001_1000_750
aki_sake_001_1000_750

press to zoom
akisake_grilled_003_1000_750
akisake_grilled_003_1000_750

press to zoom
akisake_sashimi_002_1000_750
akisake_sashimi_002_1000_750

press to zoom
aki_sake_001_1000_750
aki_sake_001_1000_750

press to zoom
1/4

AKI-SAKE – Autumn chum salmon

In September, in Hokkaido and Tohoku regions, salmon go upstream to lay eggs. From autumn to winter, they are representative of northern province taste. Do not miss the season! We are looking forward to your order.

kinmedai_tosashimizu_004_1000_750
kinmedai_tosashimizu_004_1000_750

press to zoom
dish_kinmedai_005_1000_750
dish_kinmedai_005_1000_750

press to zoom
dish_kinmedai_003_1000_750
dish_kinmedai_003_1000_750

press to zoom
kinmedai_tosashimizu_004_1000_750
kinmedai_tosashimizu_004_1000_750

press to zoom
1/4

KINMEDAI – Alfonsino

We will check the quality and quantity of the catch and price trends of Kochi, Izu, and Chiba, and send the best ones to our customers.

madai_wild_japan_012_1000_750
madai_wild_japan_012_1000_750

press to zoom
dish_madai_023_3000_2250
dish_madai_023_3000_2250

press to zoom
sushi_tai_004_1000_750
sushi_tai_004_1000_750

press to zoom
madai_wild_japan_012_1000_750
madai_wild_japan_012_1000_750

press to zoom
1/4

MADAI – Red Sea Bream (Wild)

Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.

kue_ara_004_1000_750
kue_ara_004_1000_750

press to zoom
kue_ara_002_1000_750
kue_ara_002_1000_750

press to zoom
dish_kue_ara_001_600_450
dish_kue_ara_001_600_450

press to zoom
kue_ara_004_1000_750
kue_ara_004_1000_750

press to zoom
1/5

KUE – Longtooth Grouper

As you well know, longtooth grouper is considered in the markets in the Kyushu area to be an extra-high-quality fish due to their flavor and sparse distribution. They have fluffy white meat while their skin is thick and full of collagen. Yet although they are a fatty fish, they are subtler and lighter compared to fatty tuna, and when cooked in nabe soups, the collagen mixes with the stock to produce a delicate flavor.
The translucent white meat has a strong texture that also lends to a pleasant texture when enjoyed as sashimi. Their plentiful marbling makes for a light, refined flavor.

akaisaki_001_1000750
akaisaki_001_1000750

press to zoom
sushi_akaisaki_001_1000_750
sushi_akaisaki_001_1000_750

press to zoom
akaisaki_001_1000750
akaisaki_001_1000750

press to zoom
1/2

AKAISAKI – Red grunt

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other groupers. This fish’ umami is under the skin and Yakishimozukuri, which is sashimi prepared after burning its skin and ice-chilling, becomes an elegant dish. Other than that, boiled, sautee, or broiled with salt are good match too. Please give it a try.

hata_006_3000_2250
hata_006_3000_2250

press to zoom
dish_hata_002_600_450
dish_hata_002_600_450

press to zoom
dish_hata_003_3000_2250
dish_hata_003_3000_2250

press to zoom
hata_006_3000_2250
hata_006_3000_2250

press to zoom
1/4

MAHATA – Grouper

Many types of grouper can be enjoyed in Kyushu. Sevenband 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 delectable enjoyed as thin-slices.

kijihata_005_1000_750
kijihata_005_1000_750

press to zoom
dish_kijihata_002_1000_750
dish_kijihata_002_1000_750

press to zoom
dish_kijihata_001_1000_750
dish_kijihata_001_1000_750

press to zoom
kijihata_005_1000_750
kijihata_005_1000_750

press to zoom
1/3

KIJIHATA – Redspotted grouper

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other sea basses. This fish’ umami is under the skin and Yakishimozukuri, which is sashimi prepared after burning its skin and ice-chilling, becomes an elegant dish. Other than that, boiled, sautee, or broiled with salt are good match too. Please give it a try.

ishidai_015_3000_2250
ishidai_015_3000_2250

press to zoom
dish_ishidai_001_600_450
dish_ishidai_001_600_450

press to zoom
sushi_ishidai_001_3000_2250
sushi_ishidai_001_3000_2250

press to zoom
ishidai_015_3000_2250
ishidai_015_3000_2250

press to zoom
1/3

ISHIDAI – Striped beakfish

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

ishigakidai_007_1000_750
ishigakidai_007_1000_750

press to zoom
dish_ishigakidai_004_1000_750
dish_ishigakidai_004_1000_750

press to zoom
dish_ishigakidai_005_1000_750
dish_ishigakidai_005_1000_750

press to zoom
ishigakidai_007_1000_750
ishigakidai_007_1000_750

press to zoom
1/4

ISHIGAKIDAI - Spotted knifejaw

Sliced spotted knifejaw is a delicious white-fleshed fish very similar to madai (red seabream) with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi. When the white flesh is dry-aged, it becomes surprisingly fatty with strong umami, and tastes particularly delicious between the skin and flesh.

SUZUKI – Japanese Sea bass
SUZUKI – Japanese Sea bass

press to zoom
Sashimi
Sashimi

press to zoom
Sushi
Sushi

press to zoom
SUZUKI – Japanese Sea bass
SUZUKI – Japanese Sea bass

press to zoom
1/4

SUZUKI – Japanese Sea bass

In the Japan 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.

hirame_japan_005_1000_750
hirame_japan_005_1000_750

press to zoom
sushi_hirame_001_3000_2250
sushi_hirame_001_3000_2250

press to zoom
hirame_japan_005_1000_750
hirame_japan_005_1000_750

press to zoom
1/2

HIRAME – Fluke (wild)

It is still a bit early for the KAN-Hirame(‘cold’ season fluke) season, but better-quality catches start to flow in around September.
By being a bit creative, such as kobujime by tying kombu around the flesh, fall-catch flounder can also be surprisingly delectable.

amadai_007_3000_2250
amadai_007_3000_2250

press to zoom
dish_amadai_004_3000_2250
dish_amadai_004_3000_2250

press to zoom
sushi_amadai_002_1000_750
sushi_amadai_002_1000_750

press to zoom
amadai_007_3000_2250
amadai_007_3000_2250

press to zoom
1/3

AMADAI – Japanese Tilefish

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

itoyori_009_1000_750
itoyori_009_1000_750

press to zoom
itoyori_sushi_001_1000_750
itoyori_sushi_001_1000_750

press to zoom
dish_itoyori_003_1000_750
dish_itoyori_003_1000_750

press to zoom
itoyori_009_1000_750
itoyori_009_1000_750

press to zoom
1/4

ITOYORI - Threadfin Bream

The bright pink of this fish adds the color to the sashimi-dish as well as a taste. In Japan, it’s high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed with butter or Meuniere. 

kisu_004_1000_750
kisu_004_1000_750

press to zoom
kisu_sushi_001_1000_750
kisu_sushi_001_1000_750

press to zoom
kisu_tempra_1000_750
kisu_tempra_1000_750

press to zoom
kisu_004_1000_750
kisu_004_1000_750

press to zoom
1/4

KISU – Smelt / Whiting

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time 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, fisher­man learn the technique of releasing the hook from the fish without touching it.

okoze_002_600_450
okoze_002_600_450

press to zoom
dish_okoze_002_3000_2250
dish_okoze_002_3000_2250

press to zoom
dish_okoze_usuzukuri_001_600_450
dish_okoze_usuzukuri_001_600_450

press to zoom
okoze_002_600_450
okoze_002_600_450

press to zoom
1/3

OKOZE – Devil stinger

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.

KAMASU - Japanese Barracudaamasu_012_1000_750
KAMASU - Japanese Barracudaamasu_012_1000_750

press to zoom
Sashimi
Sashimi

press to zoom
Sushi
Sushi

press to zoom
KAMASU - Japanese Barracudaamasu_012_1000_750
KAMASU - Japanese Barracudaamasu_012_1000_750

press to zoom
1/3

KAMASU - Japanese Barracuda

Japanese barracudas used to be served as grilled or dried, and they had very few other ways of being cooked. But broader distribution networks in recent years have made it possible to serve them raw, such as in sashimi or aburi (partially grilled on the top) style. Barracudas have strong umami in the white flesh and an original flavor on the skin, so it tastes even better when partially grilled on the skin when served as sushi.

hamo_008_3000_2250
hamo_008_3000_2250

press to zoom
dish_hamo_009_1000_750
dish_hamo_009_1000_750

press to zoom
dish_hamo_008_600_450
dish_hamo_008_600_450

press to zoom
hamo_008_3000_2250
hamo_008_3000_2250

press to zoom
1/4

HAMO – Pike Conger

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.

anago_008_1000_750
anago_008_1000_750

press to zoom
sushi_anago_010_1000_750
sushi_anago_010_1000_750

press to zoom
sushi_anago_007_1000_750
sushi_anago_007_1000_750

press to zoom
anago_008_1000_750
anago_008_1000_750

press to zoom
1/4

ANAGO – Sea eel

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

AJI “Ooita Ji Aji” - Horse mackerel
AJI “Ooita Ji Aji” - Horse mackerel

press to zoom
Sushi
Sushi

press to zoom
Sashimi
Sashimi

press to zoom
AJI “Ooita Ji Aji” - Horse mackerel
AJI “Ooita Ji Aji” - Horse mackerel

press to zoom
1/4

AJI “Ooita Ji Aji” - Horse mackerel

The Bungo channel is located where the Kuroshio (the warm current flowing from South to North) meets Seto Inland Sea, has good water quality and has abundant plankton that is food for fish.

Horse mackerel that grows up in the Bungo channel in Ōita have good reputation for its fat and good flavor.

katsuo_015_1000_750
katsuo_015_1000_750

press to zoom
katsuo_modorigatsuo_dish_001_1000_750
katsuo_modorigatsuo_dish_001_1000_750

press to zoom
dish_katsuo_003_org
dish_katsuo_003_org

press to zoom
katsuo_015_1000_750
katsuo_015_1000_750

press to zoom
1/4

MODORIGATSUO – ‘Returning’ Bonito

The delicious ‘returning’ bonito (bonito that is returning southward in the fall/winter after having gone north in the spring) season has arrived with the fall season upon us. Bonito of this season have had ample food to eat offering plenty of fatty meat, otherwise called “torogatsuo” (fatty-bonito). Enjoy the different flavors bonito offers between the light, fresh early bonito (spring/summer season), as well as the rich, buttery flavor of returning bonito.

sawara_017_3000_2250
sawara_017_3000_2250

press to zoom
dish_sawara_003_600_450
dish_sawara_003_600_450

press to zoom
dish_sawara_005_3000_2250
dish_sawara_005_3000_2250

press to zoom
sawara_017_3000_2250
sawara_017_3000_2250

press to zoom
1/5

SAWARA – Japanese Spanish Mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.

Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.

saba_ina_saba_004_1000_750
saba_ina_saba_004_1000_750

press to zoom
sushi_saba_007_600_450
sushi_saba_007_600_450

press to zoom
sushi_saba_011_3000_2250
sushi_saba_011_3000_2250

press to zoom
saba_ina_saba_004_1000_750
saba_ina_saba_004_1000_750

press to zoom
1/4

INA-SABA – Mackerel (Wild)

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:
1) Caught by pole-and-line 2) No scratches on the body 3) More than 6 hours cooling time immediately after harvest 4) Size

AWABI - Abalone
AWABI - Abalone

press to zoom
Steamed
Steamed

press to zoom
Sushi (Steamed)
Sushi (Steamed)

press to zoom
AWABI - Abalone
AWABI - Abalone

press to zoom
1/4

AWABI - Abalone

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).

inada_009_1000_750
inada_009_1000_750

press to zoom
sushi_inada_001_3000_2250
sushi_inada_001_3000_2250

press to zoom
inada_yazu_sashimi_001_1000_750
inada_yazu_sashimi_001_1000_750

press to zoom
inada_009_1000_750
inada_009_1000_750

press to zoom
1/3

YAZU – Young Yellowtail

There is stable catch of wild caught amberjack in Fukuoka although a lot of aquaculture raised ones are on the market. 
Compared to hamachi, there is not much fat and it has firm delicious taste. Wild caught  ones are treated as high class fish at markets because the number of catch is less than hamachi and yellowtail amberjack.

Nerigo_Kanpachi_001_1000_750
Nerigo_Kanpachi_001_1000_750

press to zoom
dish_kanpachi_022_3000_2250
dish_kanpachi_022_3000_2250

press to zoom
dish_kanpachi_021_1000_750
dish_kanpachi_021_1000_750

press to zoom
Nerigo_Kanpachi_001_1000_750
Nerigo_Kanpachi_001_1000_750

press to zoom
1/3

KANPACHI – Amberjack(Wild)

There is stable catch of wild caught amberjack in Fukuoka although a lot of aquaculture raised ones are on the market. 
Compared to hamachi, there is not much fat and it has firm delicious taste. Wild caught  ones are treated as high class fish at markets because the number of catch is less than hamachi and yellowtail amberjack.

yari_ika_002_3000_2250
yari_ika_002_3000_2250

press to zoom
sushi_ika_006_1000_750
sushi_ika_006_1000_750

press to zoom
sushi_yari_ika_001_600_450
sushi_yari_ika_001_600_450

press to zoom
yari_ika_002_3000_2250
yari_ika_002_3000_2250

press to zoom
1/4

SHIRO-IKA – Swordtip squid

There are many names for swordtip squid, with some regions calling them “white squid” because their body is white. 
Yamaguchi prefecture coast is an area that they migrate to from summer to autumn because there are a lot of small fish that they feed on. 
White squid in Yamaguchi can be caught and kept in good quality because the fishing ground is nearby, so its fresh sashimi is recommended.
Its beautiful transparent meat has good crunchy texture, and unique sweetness can be enjoyed as well. It is also perfect for dishes such as tempura, grilled, boiled, or salted.

AWABI - Abalone
AWABI - Abalone

press to zoom
Steamed
Steamed

press to zoom
Sushi (Steamed)
Sushi (Steamed)

press to zoom
AWABI - Abalone
AWABI - Abalone

press to zoom
1/4

AWABI - Abalone

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).