Toyosu Fish Market
AKISAKE - Autumn Chum Salmon
The season for autumn salmon is currently at its early stage. It has a good balance of flesh and fat. It is perfect for soup and when grilled.
SAWARA - Spanish Mackerel
The size of this fish is constantly getting bigger. During this season, they are fatty and tasty. We are looking forward to your order.
KAWAHAGI - Filefish
We currently have wild and farmed filefish which can be shipped to you once your order is placed
MASABA - Chub Mackerel
December) is the season when this fish becomes very delicious with a good amount of fat. It is recommended both grilled and raw.
AMADAI - Japanese Tilefish
As you may know, the name “amadai” comes from its sweet flesh. As the fish grows, the sweetness increases making it more delicious. It is recommended as sashimi, but when scorched, the sweet smell of the skin makes it more delicious.
MANAGATSUO - Harvestfish
This fish is a high-class fish from western Japan. The flesh does not turn tough when it is heated, hence, grilling it is recommended.
SUJIKO - Salmon Roe
The skin of sujiko is softer than that of ikura (salmon roe unraveled into individual roe), and its unique texture has a superb quality. It is a good combination with white rice. You can only get sujiko in the fall. We are looking forward to your order.
HANASAKI - Hanasaki-Crab
The flesh of Hanasaki crab is boiled and stuffed into its shell. It has a richer flavor when compared to king crab. This makes it a perfect snack for drinks.
TENNEN MADAI - Red Seabream (Wild)
Red sea bream represents fall seasonal fish. During this season, the beautiful white meat begins to get fatty, which makes it perfect for sushi and sashimi. The meat is tender and delicious. The taste of this fish remains strong when cooked.
KINKI - Kichiji Rockfish
This high-class fish is popular in eastern Japan. The fat is very rich even on the skin. It can be enjoyed simmered in a soy broth, however, it can also be enjoyed as sashimi when the skin is parboiled. The gelatin between the skin and flesh is very soft and delicious.
TENNEN HIRAME - Fluke (Wild)
The price is higher, however, it is perfect for sushi and sashimi when it has undergone the "ikejime" treatment to keep it fresh. Its white flesh is perfect for “kobujime” which doubles the umami of its white flesh by sandwiching it between sheets of kelp.
OCHI-AYU - Sweetfish
“Ochi-Ayu” season is starting. It has more fat when compared to summer sweetfish, and its meat is more moist and delicious. Please place your orders as fast as possible because the season is about to end.
TENJYOU BURI - Wild Yellowtail
The nationwide shipment of this fish signals the arrival of fall. It is unique for its elegant less-fatty flesh compared to the winter season when yellowtail and its meat is firm.
ITOYORI - Golden Threadfin-Bream
The color of this fish is beautiful and it adds uniquely rich color to your dishes. Its white meat with high water content does not harden even when it is heated, which makes it suitable for sashimi, grilled fish, and simmered fish.
EZO AWABI - Ezo Abalone
It is shipped alive from Toyosu. The taste of the flesh is strong and the texture is firm and delicious. It is recommended as sashimi or steak.