Toyosu Fish Market

October 2021

BURI - Japanese Yellowtail
BURI - Japanese Yellowtail

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BURI - Japanese Yellowtail
BURI - Japanese Yellowtail

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BURI - Japanese Yellowtail
BURI - Japanese Yellowtail

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BURI - Japanese Yellowtail
BURI - Japanese Yellowtail

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BURI - Japanese Yellowtail 

The shipment of this fish nationwide signals the arrival of fall. It is unique for its elegant, less fatty meat than winter season yellowtail and its meat is firm.

SAWARA - Spanish Mackerel

Early autumn is the best season for Japanese Spanish mackerel. “Ike jime” (a Japanese fish preparation method) is done on the boat, keeping the fish fresh. Its meat contains a good amount of fat. It is delicious as sashimi or roasted.

SAWARA - Spanish Mackerel
SAWARA - Spanish Mackerel

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SAWARA - Spanish Mackerel
SAWARA - Spanish Mackerel

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SAWARA - Spanish Mackerel
SAWARA - Spanish Mackerel

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SAWARA - Spanish Mackerel
SAWARA - Spanish Mackerel

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish

The liver of this fish is packed, so you can enjoy the flavor of the liver.

SANMMA - Pacific Saury

This represents pretty much the autumn season.

Pacific saury is very fatty and tasty. It is recommended as sashimi, sushi, or grilled.

SANMMA - Pacific Saury
SANMMA - Pacific Saury

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SANMMA - Pacific Saury
SANMMA - Pacific Saury

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SANMMA - Pacific Saury
SANMMA - Pacific Saury

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SANMMA - Pacific Saury
SANMMA - Pacific Saury

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish

The skin of this fish has a delicious flavor, and it has a sweet aroma when roasted.

It is delicious cooked as it is, but the taste will be even better when it is lightly salted, and its excess water is removed.

MEHIKARI - Bigeyed Greeneye

It contains lots of good fat. When it is very fresh, it is great to be served as sashimi, otherwise, it can be fried. This fish melts in the mouth, and it is delicious.

MEHIKARI - Bigeyed Greeneye
MEHIKARI - Bigeyed Greeneye

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MEHIKARI - Bigeyed Greeneye
MEHIKARI - Bigeyed Greeneye

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MEHIKARI - Bigeyed Greeneye
MEHIKARI - Bigeyed Greeneye

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KOMOCHI AYU - Ayu with Roe
KOMOCHI AYU - Ayu with Roe

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KOMOCHI AYU - Ayu with Roe
KOMOCHI AYU - Ayu with Roe

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KOMOCHI AYU - Ayu with Roe
KOMOCHI AYU - Ayu with Roe

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KOMOCHI AYU - Ayu With Roe

In early autumn, ayu has eggs in its belly, and a unique texture can be enjoyed when grilled. The aroma is enhanced, which makes it different from summer ayu.

TENNEN MADAI - Wild Red Seabream

This fish is caught all year, but it is said to be at its best during this season when its white meat has a strong flavor.

TENNEN MADAI - Wild Red Seabream
TENNEN MADAI - Wild Red Seabream

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TENNEN MADAI - Wild Red Seabream
TENNEN MADAI - Wild Red Seabream

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TENNEN MADAI - Wild Red Seabream
TENNEN MADAI - Wild Red Seabream

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TENNEN MADAI - Wild Red Seabream
TENNEN MADAI - Wild Red Seabream

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JIKINMEDAI - Splendid Alfonsino
JIKINMEDAI - Splendid Alfonsino

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JIKINMEDAI - Splendid Alfonsino
JIKINMEDAI - Splendid Alfonsino

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JIKINMEDAI - Splendid Alfonsino
JIKINMEDAI - Splendid Alfonsino

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JIKINMEDAI - Splendid Alfonsino
JIKINMEDAI - Splendid Alfonsino

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JIKINMEDAI - Splendid Alfonsino

During autumn and winter, the fat content is good, and the texture is even better. Its white meat goes well with not only sushi and sashimi but also with other cooking methods.

AKI-SAKE - Autumn Salmon

Salmon during this time of the year when autumn is in full swing has a better balance of meat and fat compared to salmon in the summer and has a unique aroma. It is suitable for grilling and soup.

AKI-SAKE - Autumn Salmon
AKI-SAKE - Autumn Salmon

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AKI-SAKE - Autumn Salmon
AKI-SAKE - Autumn Salmon

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AKI-SAKE - Autumn Salmon
AKI-SAKE - Autumn Salmon

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AKI-SAKE - Autumn Salmon
AKI-SAKE - Autumn Salmon

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IWASHI - Sardine
IWASHI - Sardine

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IWASHI - Sardine
IWASHI - Sardine

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IWASHI - Sardine
IWASHI - Sardine

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IWASHI - Sardine
IWASHI - Sardine

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IWASHI - Sardine

Sardine during this time of the year has more fat in the skin, which makes it tastier. It can be cooked in many different ways and is very tasty.

WATARIGANI - Gazami Crab

Gazami crabs of this season have a lot of brown meat, which gives them a good flavor.

WATARIGANI - Gazami Crab
WATARIGANI - Gazami Crab

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WATARIGANI - Gazami Crab
WATARIGANI - Gazami Crab

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WATARIGANI - Gazami Crab
WATARIGANI - Gazami Crab

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WATARIGANI - Gazami Crab
WATARIGANI - Gazami Crab

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HIRASUZUKI - Black Seabass
HIRASUZUKI - Black Seabass

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HIRASUZUKI - Black Seabass
HIRASUZUKI - Black Seabass

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HIRASUZUKI - Black Seabass
HIRASUZUKI - Black Seabass

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HIRASUZUKI - Black Seabass
HIRASUZUKI - Black Seabass

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HIRASUZUKI - Blackfin Seabass

The white meat of this fish is light and tasty, and the texture is firm. During this season, it is

rich in fat, and the flavor becomes stronger.

It is delicious as sashimi, but it can also be grilled (with salt, Yuan sauce (a mixture of soy sauce, sake, mirin, and citrus fruit), etc.), boiled, or used in acqua pazza.

KIUROMUTSU - Lined Japanese Bluefish

Japanese bluefish of this season has a lot of fat in its meat which makes it very tasty. It is delicious as sashimi, but it is also recommended for boiling.

KUROMUTSU - Lined Japanese Bluefish
KUROMUTSU - Lined Japanese Bluefish

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KUROMUTSU - Lined Japanese Bluefish
KUROMUTSU - Lined Japanese Bluefish

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KUROMUTSU - Lined Japanese
KUROMUTSU - Lined Japanese

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KUROMUTSU - Lined Japanese Bluefish
KUROMUTSU - Lined Japanese Bluefish

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HAKKAKU - Sailfin
HAKKAKU - Sailfin

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HAKKAKU - Sailfin
HAKKAKU - Sailfin

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HAKKAKU - Sailfin
HAKKAKU - Sailfin

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HAKKAKU - Sailfin
HAKKAKU - Sailfin

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HAKKAKU - Sailfin

The white meat of this fish is beautiful. It is fatty, sweet, and tasty, which cannot be expected from its appearance.

MODORIGATSUO - Bonito

Bonito of this season move south to lay eggs, so it has more fat than those in the spring and early summer, giving it a rich texture and sweet taste. It is the perfect ingredient for sushi. It is highly recommended.

MODORIGATSUO - Bonito
MODORIGATSUO - Bonito

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MODORIGATSUO - Bonito
MODORIGATSUO - Bonito

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MODORIGATSUO - Bonito
MODORIGATSUO - Bonito

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MODORIGATSUO - Bonito
MODORIGATSUO - Bonito

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HAGATSUO - Striped Bonito
HAGATSUO - Striped Bonito

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HAGATSUO - Striped Bonito
HAGATSUO - Striped Bonito

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HAGATSUO - Striped Bonito
HAGATSUO - Striped Bonito

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HAGATSUO - Striped Bonito
HAGATSUO - Striped Bonito

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HAGATSUO - Striped Bonito

This is the best season for striped bonito. It is delicious with a good amount of fat.