Fukuoka Market in July

English
Japanese

AJI “GON AJI” – Hourse mackerel

GON-AJI - Horse mackerel
GON-AJI – Horse mackerel

GON-AJI – Horse mackerel

“Gonaji” are caught by the Nagasaki City Shin Mie Fishing Cooperative. They are given this name from the “Go” in Gotonada where maaji (horse mackerel) live, and because their bellies have a golden (o-gonshoku) glow.
Normally, the meat quality of caught fish deteriorates since the struggle that the fish displays when caught causes stress. We use marine fish tanks after “gonaji” are netted to remove the stress of being caught and restore the fish to their original, healthy condition.
By not feeding the fish for an approximately one-week holding period, the fat is distributed throughout their bodies, creating a state akin to “marbling” in beef. This single “handling” effort is what produces “gonaji.”
Furthermore, we maintain a high level of freshness through an instant-slaughter, a quick-blood-draining process.
The golden maaji from Gotonada have firm bodies and have a rich fat content. You should definitely give them a try. They weigh at least 250g.

長崎市新三重漁協で水揚げされる「ごんあじ」。これは五島灘に生息する瀬付きのマアジで五島灘の「ご」と、魚体の腹部が黄金色に輝いていることからその名が付けられました。
通常では魚獲された魚は、暴れるため肉質が劣化します。「ごんあじ」の場合はまき網で獲られた後、海上の生簀で活かし込みを行うことで、漁獲時のストレスがなくなり元の健康な状態に回復します。
約一週間の活かし込み期間は餌を与えないことによって身脂は全体に回り、牛肉で言う「霜降り」状態になります。
この「活かし込み」のひと手間が「ごんあじ」を生み出します。また、締める際も活〆によって瞬時に絶命させるとともに、血抜きを素早く行う事によって高い鮮度を保つことができます。
五島灘産の黄金色のマアジはキュッと身がしまり脂じんわり。 是非一度ご賞味ください。サイズは250g以上となっています。


MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream
MEICHIADAI – Gray Large-eye bream

MEICHIDAI – Gray Large-eye bream
Meichidai is not a widely known fish in the seafood market, but it is one of the best fish during the summer season. Many white meat fishes, such as Madai, have less fat content in the summer, and this lowers its quality of taste. However, for Meichidai, summer is when it has the most fat and tastes the best. Meichidai is a rare fish on the market, but when it is available, we use the “Asajime” method the same morning and ship it.
知る人ぞ知る夏のベスト!真鯛など脂が落ちる夏に脂がのるメイチダイは大型でも40センチまで大体700グラムが福岡から出る一般的なサイズです。貴重な魚のためなかなか手に入りませんが、入荷がある時は活魚を朝締めで出荷します。


ANAGO – Sea eel

ANAGO - Sea eel
ANAGO – Sea eel

ANAGO – Sea eel
Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.
対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。


ISHIDAI – Rock porgy

ISHIDAI – Striped Beakfish
ISHIDAI – Striped Beakfish

ISHIDAI – Rock porgy
Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white meat is superb, and its flesh right next to the skin is very delicious as well. Please use Ishidai in your luxurious seafood dinners and enjoy!
薄造りにしたイシダイの身は透き通り、歯ごたえがあってほのかな甘味と確かな旨味が広がります。同じく夏魚の代表のスズキやコチよりも濃厚な味わいです。洗いや煮付け、蒸し物、塩焼き、ムニエル、うしお汁などでどうぞ。皮はゆがいて細切りし、ねぎしょうがの千切りをあしらってレモン汁で、あるいは竹串に巻いてカリカリに焼き、醤油をたらすか塩とレモン汁でも。酒の肴に最適です。


KAWAHAGI – File fish

Kawahagi – File fish

KAWAHAGI – Filefish
Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from “cooking with the skin.” Umazurahagi catches have been increasing in recent years, and this fish is used to produce dried fish. This fish can be enjoyed as sashimi or simmered in a soy broth. It can also be cooked in a clay pot. Kawahagi’s liver is also prized as a rich-tast­ing delicacy.
筑前海ではカワハギと、顔が長いウマヅラハギ(方言:メンボ)が獲れます。カワハギの名は「皮をはいで調理する」ところからきています。近年、ウマヅラハギの漁獲が増えており、干物の加工原料になります。身は刺身・煮つけにして美味しく、なべ物などにもします。
またキモ(肝臓)はその濃厚な味わいが珍重されています。


ISAKI – Japanese Grunt fish

ISAKI – Japanese Grunt fish

ISAKI – Japanese Grunt fish
The best season for Isaki comes around early summer, which is when Isaki ride the Tsushima current through the offshore area of Iki Island and arrive at the Chikuzen Sea to lay eggs.
Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white meat fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.
イサキは産卵のため、対馬暖流に乗って壱岐沖を通り、旬を迎える初夏頃に筑前海にやってきます。また、群れをつくる魚で、人工魚礁などには必ずイサキの群れが見られます。身は白身で、特に大型のイサキは、特有の風味と適度な脂の乗り具合でたいへん美味しく、刺身・塩焼・ソテーで賞味します。


HIRAMASA – Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

HIRAMASA – Yellowtail amberjack
This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to Kanpachi.
ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚です。鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。


YAZU/INADA – Young yellowtail

Inada/Yazu - Young yellowtail
YAZU/INADA – Young yellowtail

YAZU/INADA – Young yellowtail
Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.
ブリの若魚で、地方によっては違う呼び名になります。脂が乗ったブリに比べるとさっぱりとした爽やかな味わいで、ハリのある食感が特徴です。価格も手頃で刺身・照り焼・から揚げなどが美味です。


MAGOCHI – Flathead

MAGOCHI - Flathead
MAGOCHI – Flathead

MAGOCHI – Flathead
Flathead – summer’s premier fish – is also known as tessanami when prepared as a thinly-sliced sashimi. They are coveted for their flavor that rivals that of blowfish. Flathead is delicious when prepared as tempura or as a fish hot pot.
夏を代表する高級魚。真ゴチは薄造りの刺身は別名「テッサナミ」と呼ばれ、河豚(ふぐ)に匹敵する美味しさであると評価されています。天ぷら、ちり鍋も絶品です。


SUZUKI – Japanese Sea perch

SUZUKI - Japanese Sea perch
SUZUKI – Japanese Sea perch

SUZUKI – Japanese Sea perch
In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.
白身魚の代表格です。洗いにして食べられたり、焼き物に良く使われますが、フレンチでも良く使われる素材でもあります。クセのない味わいは、納得の美味しさです。


KISU – Smelt / Whiting

KISU – Smelt/whitings
KISU

KISU – Smelt / Whiting
Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man learn the technique of releasing the hook from the fish without touching it.
産卵のため岸近くに回遊してきたキスを獲るそうごち網・流しさし網漁業が5月に解禁されて、新鮮なキスが店頭にならびます。きれいな砂の海底を好む魚で、綺麗な海が広がる志賀島は良質なキスが良く穫れる漁場となっています。


HAMO – Pike Conger

Hamo - Pike conger
HAMO

HAMO – Pike Conger
Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.
天草の不知火海はそそぐ川が多く、淡水の影響により餌が豊富な場所で育ったハモは黄金ハモと呼ばれ、脂ののりが最高です。はえ縄漁で獲られたこのハモは全国で抜き出た品質が知られています。


Mahata – Grouper

Mahata – Grouper

MAHATA – Grouper
Many types of grouper can be enjoyed in Kyushu. Sevenband grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectable enjoyed as thin-slices.
色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。


TOBIUO – Flyingfishr

TOBIUO – Flyingfish
TOBIUO – Flyingfish

TOBIUO – Flyingfish
Tobiuo is in season. The market price of this fish is reasonable all year long. Tobiuo sashimi is very delicious. Other recommended cooking methods for this fish is to eat it as dried fish or as “Namerou” (a type of “tataki”)
トビウオが美味しい季節です。手頃な価格で買える魚です。刺身にしても十分に美味しく、その他干物などにも良く使われます。なめろうなどにしても美味しさを味わえます。。


SAZAE – Turbo cornutus

SAZAE - Turber shell
SAZAE

SAZAE – Turbo cornutus
Although turban shells have horns, those caught in the calm-waters of the inland sea have smaller one or have none at all, while those from the open seas have larger horns.
In Fukuoka Prefecture, research is being conducted on mass-producing farm-raised spat in order to increase resources. Although shell-grilling is the most common way of enjoying turban shells, they can also be enjoyed as sashimi or marinated in vinegar.
サザエの殻にはつのがありますが、波静かな内海のものはつのが小さかったり、なかったりしており、外海のものはつのが多くなります。福岡県では資源を増やすため、人工稚貝の量産研究を続けています。
サザエといえば壷焼きが有名ですが、刺身・酢のものなどでも賞味します。


AWABI – Abalone

AWABI - Abalone
AWABI

Awabi – Abalone

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up)

アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。


AORI IKA – Bigfin reef squid

AORI-IKA - Bigfin reef squid
AORI IKA – Bigfin reef squid

AORI IKA – Bigfin reef squid
Also called the ‘King of Squid,’ they are considered to be the most premier among squid sashimi. Although the meat is soft, it maintains an appropriate firmness accompanied by the finest sweetness making it a Tokyo-style sushi topping or tempura choice not to be missed. They are often caught when they come closest to the shores during their laying season between the spring and summer months.
「イカの王様」とも呼ばれ、イカ類の刺身の中では最上のものとされます。肉質は柔らかくも適度な弾力に富みんで極上の甘みがあり、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。春から夏の季節に産卵のため沿岸にやってくるところを多く漁獲されます。