Toyosu Fish Market

August 2021

SHINKO - Gizzard Shad
SHINKO - Gizzard Shad

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SHINKO - Gizzard Shad
SHINKO - Gizzard Shad

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SHINKO - Gizzard Shad

This is the season for young gizzard shad. The price is currently high, but it will gradually drop within the season. We look forward to receiving your order and offer you the best.

SAMEGAWAKAREI - Roughscale Sole

The guts are removed before shipping to keep the fish in excellent condition. It is very fatty with delicious fins. We highly recommend it to our customers because of its low price and quality.

SAMEGAWAKAREI - Roughscale Sole
SAMEGAWAKAREI - Roughscale Sole

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SAMEGAWAKAREI - Roughscale Sole
SAMEGAWAKAREI - Roughscale Sole

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SAMEGAWAKAREI - Roughscale Sole
SAMEGAWAKAREI - Roughscale Sole

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MATSUKAWAGAREI - Barfin Flounder
MATSUKAWAGAREI - Barfin Flounder

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MATSUKAWAGAREI - Barfin Flounder
MATSUKAWAGAREI - Barfin Flounder

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MATSUKAWAGAREI - Barfin Flounder
MATSUKAWAGAREI - Barfin Flounder

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MATSUKAWAGAREI - Barfin Flounder

This fish has great texture and flavor. Its fin and liver are also delicious. It's perfect for sushi.

TACHIUO - Beltfish

Swordfish tend to have the most fat during this particular season of the year. It is perfect for grilling and sushi.

TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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OKOZE - Devil Stinger
OKOZE - Devil Stinger

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OKOZE - Devil Stinger
OKOZE - Devil Stinger

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OKOZE - Devil Stinger
OKOZE - Devil Stinger

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OKOZE - Devil Stinger

Literarily, this fish represents the summer. It has a great texture and refreshing appearance when sliced thinly, it turns into a perfect ingredient for the summer experience. It is also a very good match with citrus spices.

HANASAKIGANI - Boild Hanasaki Crab

Hanasaki crab season began at the beginning of July. When we get the order, we boil the crab for you directly from our supplier. Boiled Hanasaki crab is packed with amazing and delicious flavor. Please give it a try.

HANASAKIGANI - Boild Hanasaki Crab
HANASAKIGANI - Boild Hanasaki Crab

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HANASAKIGANI - Boild Hanasaki Crab
HANASAKIGANI - Boild Hanasaki Crab

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HANASAKIGANI - Boild Hanasaki Crab
HANASAKIGANI - Boild Hanasaki Crab

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SHIN-IKA - Baby Cuttlefish
SHIN-IKA - Baby Cuttlefish

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SHIN-IKA - Baby Cuttlefish
SHIN-IKA - Baby Cuttlefish

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SHIN-IKA - Baby Cuttlefish

This is the season for Shin-Ika. It is still very small, but the full-scale shipment will begin after the "Obon" holiday in the middle of August. 

SUZUKI - Japanese Sea Bass

This is the season for sea bass. This fish is known for its translucent white flesh. The texture is good, and it is uniquely delicious in its bare flesh. 

SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

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SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

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SUZUKI - Japanese Sea Bass
SUZUKI - Japanese Sea Bass

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AODAI - Blue Fusilier
AODAI - Blue Fusilier

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AODAI - Blue Fusilier
AODAI - Blue Fusilier

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AODAI - Blue Fusilier
AODAI - Blue Fusilier

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AODAI - Blue Fusilier

This fish has a very delicious white flesh. There is umami between the flesh and skin, so a dish that makes use of the skin is suitable for anybody. One can make delicious miso soup because the bony parts of the fish serve as a delicious ingredient for the soup. 

UMEIRO - Yellowtail Blue Snapper

This fish is unique for its plum-colored caudal tail. The flesh contains a good amount of fat and a rich umami flavor.

UMEIRO - Yellowtail Blue Snapper
UMEIRO - Yellowtail Blue Snapper

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UMEIRO - Yellowtail Blue Snapper
UMEIRO - Yellowtail Blue Snapper

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ENSUI UNI - Salt Water Sea Urchin
ENSUI UNI - Salt Water Sea Urchin

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ENSUI UNI - Salt Water Sea Urchin
ENSUI UNI - Salt Water Sea Urchin

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ENSUI UNI - Salt Water Sea Urchin

The quality and shipping status is stable. Ensui Uni does not contain alum, and this allows you to enjoy its freshness.

MANAGATSUO - Silver Pompano

This is the peak season for harvesting this fish. It has the right amount of texture and fat. It is highly recommended for sushi or sashimi. 

MANAGATSUO - Silver Pompano
MANAGATSUO - Silver Pompano

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MANAGATSUO - Silver Pompano
MANAGATSUO - Silver Pompano

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MANAGATSUO - Silver Pompano
MANAGATSUO - Silver Pompano

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KOCHI - Bartail Flathead
KOCHI - Bartail Flathead

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KOCHI - Bartail Flathead
KOCHI - Bartail Flathead

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KOCHI - Bartail Flathead
KOCHI - Bartail Flathead

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KOSHI - Bartail Flathead

This is a white-flesh fish that represents summer. It has a good texture and slight sweetness. It is a good match with citrus sudachi or lemon.

KUROMUTSU - Japanese Bluefish

It is called "mutsu" because it has a good amount of fat just like "Rosy Sea Bass (akamutsu)." This is a very delicious white-flesh fish that has a lot of fat. This fish is best simmered and can be enjoyed as sushi or sashimi.

KUROMUTSU - Japanese Bluefish
KUROMUTSU - Japanese Bluefish

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KUROMUTSU - Japanese Bluefish
KUROMUTSU - Japanese Bluefish

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KUROMUTSU - Japanese Bluefish
KUROMUTSU - Japanese Bluefish

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KATSU SHOKKO - Young Amberjack
KATSU SHOKKO - Young Amberjack

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KATSU SHOKKO - Young Amberjack
KATSU SHOKKO - Young Amberjack

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KATSU SHOKKO - Young Amberjack
KATSU SHOKKO - Young Amberjack

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KATSU SHOKKO - Young Amberjack

The young greater amberjack is a fair match to the natural adult amberjack for its flavor and umami. In addition, it is well chilled to keep the fish in good quality before it is packed and boxed in Kyushu. Therefore, the young greater amberjack is more popular than the adult amberjack during the summertime.

KASAGO - Marbled

This fish is distinct for its big mouth. Its white flesh is elegant and has a good texture.

This fish is simmered because its' bones contain umami. It is also delicious when it is thinly cut as sashimi. 

KASAGO - Marbled
KASAGO - Marbled

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KASAGO - Marbled
KASAGO - Marbled

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KASAGO - Marbled
KASAGO - Marbled

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FUEFUKIDAI - Emperor Fish
FUEFUKIDAI - Emperor Fish

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FUEFUKIDAI - Emperor Fish
FUEFUKIDAI - Emperor Fish

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FUEFUKIDAI - Emperor Fish

This fish has a unique sharp mouth. Its flesh is sparkling white. Its bones contain a good flavor, making it a perfect ingredient for good soup.

SHIRO-IKA - Swordtip Squid

Shiroika has a soft, fluffy, and sticky texture. They have a very strong sweetness and are tasteful. 

SHIRO-IKA - Swordtip Squid
SHIRO-IKA - Swordtip Squid

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SHIRO-IKA - Swordtip Squid
SHIRO-IKA - Swordtip Squid

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SHIRO-IKA - Swordtip Squid
SHIRO-IKA - Swordtip Squid

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