Toyosu Fish Market

September 2020

1/3

AKI-SAKE - Autumn Chum Salmon

The autumn salmon season is beginning. It has well-balanced meat to fat ratio in comparison to summer tokijyake. 

SAWARA - Spanish Mackerel

Larger size mackerel are being brought ashore. Sawara, this season, has a perfect amount of fat.  You can use it in a variety of menus. 

1/2

1/3

KAWAHAGI - Threadsail Filefish

Larger size mackerel are being brought ashore. Sawara, this season, has a perfect amount of fat.  You can use it in a variety of menus. 

MASABA - Chub Mackerel

It is a fish that can be obtained throughout the year, but Autumn is the best season for Masaba. The fish is very fatty this time of the season. It is recommended for both raw and cooked menus. 

1/3

1/3

AMADAI - Horsehead Tilefish

Amadai is known for its sweet taste. The larger fish is excellent for sashimi. Grilling the skin enhances its sweet flavor and is very delicious. 

MANAGASTUO - Harvestfish

Managastuo is known for its sweet taste. The larger one is great for sashimi. Grilling the skin enhances its sweet flavor and is very delicious. 

1/2

1/2

SUJIKO - Salmon Roe

Sujiko has a membrane that is more delicate than usual ikura. Please, enjoy the unique texture. The row goes perfectly with white rice. Since Sujiko can only be obtained in the Autumn season, it is recommended for a seasonal menu.

HANASAKI - Hanasaki-Crab

It is king crab meat stuffed inside the shell. It has a deep crab flavor that goes perfectly as a side dish for sake. 

1/4

1/3

TENNEN MADAI - Wild Red Seabream

Sea bream will be the taste of Autumn. It has a beautiful white flesh that is rich in fat. Perfect for sashimi and grilling. 

KINKI - Thorhead

It is a popular high-end fish in the East. The flesh is rich in fat throughout and ideal for stews. The gelatinous/collagenous flesh is not only delicious but very healthy. 

1/3

1/3

TENNEN HIRAME - Wild Halibut

It is an ideal fish for sashimi and sushi. Wrapping this high-quality flesh with konbu-kelp adds umami flavor and is very tasty. 

OCHIAYU - Sweetfish with Baby

Ayu with baby is starting. Since it has more fat content compared to summer fish, the flesh is much moister. This fish is seasonal, so order fast. 

1/4

1/2

TENJYOU BURI - Wild Yellowtail

This buri announced the arrival of buri season. Compared to winter buri, the flesh is not too fatty and has a luxurious balanced taste. 

ITOYORI - Golden Threadfin-Bream

It is a colorful fish for an excellent visual dish. Ideal for baked, grilled, and stew dishes. Due to the watery flesh, the meat will not harden when cooked and keeps its tenderness. 

1/3

1/3

EZO AWABI - Ezo Abalone

It is a colorful fish for an excellent visual dish. Ideal for baked, grilled, and stew dishes. Due to the watery flesh, the meat will not harden when cooked and keeps its tenderness. 

Corporate Headquarters:

Phone:

Email:

1050 E. Flamingo RD, #E-229

Las Vegas, NV 89119

(973) 249-9300

Follow us

© 2020 by Ocean Providence LLC.

facebook-64.png
Instagram logo White.png
PngItem_42175.png