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Toyosu Fish Market

March 2024

MANAGATSUO – Silver pomfret

Why not try making exquisite dishes with silver pomfret, a very high quality fish with a refined layer of fat? As the old adage goes, “there is no salmon in the west sea, no silver pomfret in the east sea.” This is a fish that is almost exclusively available in western Japan.

MEBARU – Japanese rockfish

Japanese rockfish are a staple fish of spring.In addition to Japanese Spanish mackerel and wild red sea bream, Japanese rockfish are now in their pre-spawning period, and are very fatty in preparation for the spawn. If you want to offer Japanese rockfish for sale, now is the time; any later, and the effort of spawning will sap them of their nutrients.

KASAGO – Marbled rockfish

Marbled rockfish are in season from winter to spring.Although the fish is caught in large numbers in the summer, it is actually during this season that marbled rockfish can be enjoyed as a delicacy.The rockfish caught in fishing grounds with rough seabeds are particularly delicious, and miso soup with Arakabu (a.k.a. marbled rockfish) is a local delicacy of Nagasaki.

SAWARA – Japanese Spanish mackerel

We have entered the season for the stupendously fatty Spanish mackerel.Not only are they great as sashimi, this fish is perfect for a variety of different dishes such as the ever-popular saikyo-yaki and carpaccio.

NISHIN – Herring

The season for herring has begun.Also known as the “fish heralding spring,” herring come to the coast during spawning season and can be grilled with salt and eaten with its roe and milt.Salted and soy-sauce-pickled “herring roe,” the ovaries of the herring, is also a staple.

SAYORI – Halfbeak

Halfbeak are known for their firm meat and high quality.Halfbeak of kannuki-size (particularly large and thick) are also superb in quality. The beautiful and clear white meat is light, yet the delicious flavor of the fish still shines through.

MADAKO – Octopus

Although this may come as a surprise, spring is the perfect season for octopus.Octopuses are caught in greater numbers in the summer months of June through August, but they are the tastiest from winter to spring.Please enjoy octopus from Japan, the world’s largest consumer of octopus.

JIKINMEDAI - Alfonsin

Alfonsino is the perfect fish for the start of spring.An even distribution of fat gives this fish a very mild sweetness. In addition to being perfect for sashimi and soup, it is a classic ingredient in simmered dishes, and is known for retaining its flavor even when heavily seasoned thanks to its high fat content.

HOUBOU – Sea robin

Right now is the perfect season for sea robins, just before they spawn.Not only are sea robins great as sashimi, but the head, bones, and fins are also extremely delicious, making it the perfect fish for boiled or soup dishes. Be sure to try sea robins while they are nice and fatty.

Gold Ripe White Soy Sauce (Special Grade)

The Gold Ripe White Soy Sauce is the perfect brand for first-time tasters.
Using carefully selected wheat and soybeans, this luxurious white soy sauce is carefully crafted and has an elegant flavor that complements dishes without being too overwhelming.

Introducing white soy sauce and white dashi from Yamashin, Inc. based in Hekinan City, Aichi Prefecture, the birthplace of white soy sauce.

White Dashi

White dashi is the perfect flavoring agent for when you want to emphasize the taste of ingredients.

This all-purpose seasoning is made from bonito flakes, mackerel flakes, dried sardines, shiitake mushrooms, and kelp dashi, and will definitively enhance the flavor of your cooking.

KOMOCHI YARIIKA – Spear squid with baby

Spear squid bearing young are particularly recommended during the winter and spring months.
Spear squid fishing is done in a cold and harsh environment. Spear squid at this time of year are particularly sweet, and are known for their soft and pleasant texture. Furthermore, the smaller female spear squid that can be caught in early spring have a unique, tender texture, making it a particularly good match for simmered dishes.

BOILED HOTARUIKA – Fire fry squid

Be sure to enjoy a delicious firefly squid boil.
First to arrive are those caught in Hyogo, and the squid caught in Toyama have the distinction of being the only ones caught with a stationary net. We also recommend buying squid caught in Toyama, once supply becomes more stable, as they boast exquisitely plump meat.

SUZUKI – Japanese seabass

Try Japanese sea bass, known for its transparent white meat and unique flavor.
This fish is delicious when served fresh as sashimi, and its bones and other make for excellent broth, making Japanese sea bass excellent for soups too.

ISHIDAI – Rock porgy

Rock porgy exhibit a different flavor based on their size.
Larger rock porgy in particular have quite fatty meat and skin, giving the fish a strong sweetness and rich umami.
This fish retains its freshness for quite a while, and remains delicious throughout the year.

MEDAI – Japanese butterfish

Japanese butterfish are perfect as sashimi or in a hotpot.
This large fish is caught in high yields, with white meat that features a very mild flavor, making it a great match for a variety of recipes.

MADAI – Wild red sea bream

Wild red sea bream are fatty just before they spawn.
We recommend the wild red sea bream from the waters of Kagoshima Prefecture in particular during this part of the year when they are buffeted around by the currents of spring.
We look forward to receiving your order.

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