Nishiki-Buri – Premium Farm raised Yellowtail

The Nishiki Buri, raised at the Obama farm for 3 years and

is in perfect round shape is now ready for fish markets all over Japan such as the Tsukiji Fish Market!

Its quality is perfect this year as any other year!

The Nishiki Buri is very plump and does not have a fishy smell like any farm raised fish. You can taste the “Umami” in the fat and this Buri exceeds the O-toro of the Bluefin Tuna.
This Buri (farm raised Hamachi) even surpasses the famous wild HIMI-Buri which is recognized as one of the top brand of buri according to the auction buyers in Tsukiji Fish Market. This is the real deal!!
The fat contents scaled by the Fish Analyzer: Belly loin – 26.6% / Back loins – 21.0% (a very distinctive characteristic of this Nishiki Buri is that there is fat even on the back loin compared to any ordinary farmed Hamachi) As we approach the season for wild Buri such as the HIMI-Buri, there are many fresh Buri that come into the markets.
Despite this fact, the producers at the Obama Fish Farm are sending in their proud Buri into the markets at the same time.
The confidence of the producers comes from the quality of their Buri, and with confidence we can say that Nishiki Buri is the champion of all farm raised Hamachi in the world!!!

これは凄い！ 小浜水産 錦ぶり(3年大ぶり)初出荷‼️ 今年も仕上がり抜群です!

魚体は丸々。他の大ぶりとの違いは魚臭が無く、脂に旨味がある事。トロは本鮪の大トロ以上

氷見の天然ぶり以上に評価があり、まさに『本物！』
脂肪率(フィシュアナライザー) 腹:26.6% 背:21.0% 背の数字が高い事が特徴です。
養殖ハマチで間違いなく日本で一番良い値段がつく鰤です。

Japanese

English

In the seas near the Gotou Islands of Nagasaki, Japan, there is a fishing ground where many young wild Pacific Blue Fin Tuna are caught, which makes it a great place for a tuna farm. They ship out these farm raised tuna to supply many markets across Japan.

The strong currents and optimal water temperature of the seas in that area raises very healthy blue fin tuna. This is the secret to the smooth and fatty taste of premium blue fin tuna meat.

五島列島の近海にはクロマグロの若魚がたくさん獲れる漁場があり、マグロの養殖基地として大量のクロマグロが出荷されています。

周辺の海域は海流の流れが速く、尚且つ年間の海水温度の推移もマグロの肉質向上に適している環境にあります。その中で育ったクロマグロは自然と身が引き締まり、きめ細やかな肉質を持つと同時に、適度にしかし、しっかりと脂がのった極上の味わいとなります。

Aji – Horse mackerel

“Ougon Aji” means “taste like gold” in Japanese.

Nonmigratory-type yellow horse mackerel that grows up in coastal bays and attains a golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness.

They are caught by fisherman’s pole and line, one-by-one. The caught fish is kept overnight in a live fish tank to maintain its quality and shipped to the market the next day.

The quality of this fish receives the best evaluation from top sushi restaurants in Ginza area, Tokyo. Recently in Tsukiji market, this fish was bought and sold at prices more than 5000 yen/kg.

回遊することなく内海で育つ瀬付きの黄アジは丸みを帯び、色も光り輝いています。脂がのり、身はしっかりしていて甘みが強い。まさに黄金のアジです。

回遊をせずに北薩摩の内海で育った瀬付きの黄アジは丸みを帯びた形となり、色は黄色に光り輝いています。脂のノリと身の締りに絶妙のバランスを持つ肉質はまさに黄金アジの名にふさわしい絶品です。

漁師さんが一本釣りで釣り上げた後は、一晩生簀で活かしておくことで身を落ち着けてから出荷されます。

その品質は銀座の高級鮨店で最高評価を受けており、築地市場で５０００円以上の高値が付くほどの人気があります。

Kanpachi is well known as a “shusse uo” in Japan: a fish that has a special name for each stage of its development.
Akabana is one of the more mature stages of Kanpachi. It’s very unusual to see this fish distributed in seafood markets. Wild caught Akabana are called “Legendary Fish” because of their rarity.
Now, this legendary fish is available for distribution in the US market through the fish farming technology of Obama-Suisan.
Akabana has 2-3 times the fat content and 4-6 times the EPA/DHA of Kanpachi.
Please try the rich taste of Akabana.

カンパチはブリと並ぶ出世魚の代表格。アカバナは通常カンパチとして市場に出回るものが更に成長したもので、出世魚の頂点ともいえる大変珍しい魚です。

天然のものが市場に出回ることが非常に珍しく、その為幻の魚ともよばれ大変珍重されてきました。鹿児島の小濱水産の技術によりその幻の魚が養殖魚としてアメリカ市場に現れます。脂質はカンパチの2倍から3倍、EPA/DHAはカンパチの4倍から6倍あります。ぜひ幻の魚アカバナを一度お試しください。

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan. 

Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.  

日本で一番最初に黒潮にぶつかる場所・土佐清水。黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

Kinmedai (alfonsino) is a deep sea fish. Generally, kinmedai is difficult for daily fishing operations because most of the fishing grounds are far away from the ports. However, Tosashimizu’s location has an advantage for kinmedai fishing because there are good fishing areas within a half day trip distance from the port.  Thus, kinmedai landed there can be kept very fresh for shipping to the US market.

深海に棲む魚キンメダイ。どうしても漁場が遠くなるため日戻り操業がむつかしい魚です。しかし、そのむつかしいキンメの日戻り操業を可能にする特殊な場所に土佐清水は位置します。一日の日の出とともに漁を始め、獲れたその日のうちに帰港し、水揚げを行い、夕方の競りでおとされた魚を新鮮なまま出荷することが可能です。それにより土佐清水で獲れたキンメは活きがよく、極めて高い鮮度の状態を保ったままアメリカまでお届けする事が可能となります。黒潮の恵みで豊かに育ち、皮下脂肪をたっぷりと身につけた濃厚な旨味を最高に新鮮な状態のままご堪能いただけます。