January Recommendation – Tsukiji Market

January Recommendation – Fukuoka Market


December Recommendation Seafood Fukuoka Market


Nishiki-Buri – Farm raised Yellowtail

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!


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。





Gokujyo Goto Maguro – Farm raised Bluefin Tuna from Goto Islands, Japan

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.






Izumi Ougon Aji – Wild Caught Horse Mackerel – Izumi City Kagoshima, Japan

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.






Fish from Fukuoka Market – November



Akabana Amberjack

Akabana – Amberjack

kanpachi amberjack akabana

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.



Tosashimizu Kinmedai

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.  



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.