Toyosu Fish Market
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.
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.
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.
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.
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.
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.
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.
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.
HAGATSUO - Striped Bonito
This is the best season for striped bonito. It is delicious with a good amount of fat.