Fukuoka Market in October

English
Japanese

MODORIGATSUO – Bonito

Katsuo - Bonito
Katsuo – Bonito

The delicious ‘returning’ bonito (bonito that is returning southward in the fall/winter after having gone north in the spring) season has arrived with the fall season upon us. Bonito of this season have had ample food to eat offering plenty of fatty meat, otherwise called “torogatsuo” (fatty-bonito). Enjoy the different flavors bonito offers between the light, fresh early bonito (spring/summer season), as well as the rich, buttery flavor of returning bonito.
本格的な秋になり、戻り鰹が美味しい季節になりました。この時期の鰹はエサをたっぷりと食べ、しっかりと脂がのった「トロ鰹」です。初鰹のさっぱりとした味わい、戻り鰹のこってりとした濃厚な味わい、 その季節ごとの味覚と情緒をご堪能ください。


HAGATSUO – Skipjack

Hagatsuo - Bonito
Hagatsuo – Bonito

Fall is the season for good skipjack. The fragrance and taste when grilling the skin are rich, and especially delicious when braised. The red meat, comparable to a cross between Japanese Spanish mackerel and bonito without the metallic aftertaste, combined with the umami, provides a flavor unique to itself. The markets of Fukuoka offer fresh shipping to the U.S. by capitalizing on their proximity to the fisheries.
秋はハガツオの美味しい季節。皮目を焼いたときの香りと風味が良く、「たたき」にすると絶品です。カツオとサワラの中間程度の赤身はカツオ特有の鉄臭さが無く、尚且つ旨みもあり極わめて美味です。福岡市場は産地に近い強みを活かして、最高に新鮮な状態でアメリカに直接発送します。


INA-SABA – Mackerel (Wild)

INA Saba - INA brand mackerel
INA Saba – INA brand mackerel

Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:
1) Caught by pole-and-line 2) No scratches on the body 3) More than 6 hours cooling time immediately after harvest 4) Size
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもののみが伊奈サバとして出荷されます。
一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。


SAWARA – Japanese Spanish Mackerel

Sawara - Spanish mackerel
Sawara – Spanish mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つであるサワラですが、春だけではなく秋から冬の脂がのった寒サワラも極上の美味しさです。 刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや西京漬け、ムニエル、フライなど、幅広い料理方にお使いいただけます。


TSURI AJI – Horse Mackerel

TSURI AJI - Lined Horse mackerel
TSURI AJI

This is the best season to find quality ‘Tsuri’ (hook and line fishing) horse mackerel in the markets. As you know, they are the most pristine horse mackerel that have been processed by thoroughly letting out the blood and so on after the fishermen caught each fish individually.
この時期、市場に良い状態の釣りアジが入ってきています。ご存知の通り漁師さんが一本づつ釣り上げた後、丁寧に血抜き処理などを行った最上級の鯵です。


SANMA – Pike Mackerel

Sanma - Pike mackerel
Sanma – Pike mackerel

Although this year doesn’t promise large size volume catches. Size is small but the price is getting a little lower. We will deliver fresh fish from the production area by air.
今年も不良で大型がとても少なく、寂しい状況ですが、やはり秋と言ったらサンマです。小型ですが値段も少し下がってきております。産地から空輸で鮮度の良いものをお届けいたします。


KINMEDAI – Alfonsino

Kinmedai - Alfonsino
Kinmedai – Alfonsino

We will check the quality and quantity of the catch and price trends of Kochi, Izu, and Chiba, and send the best ones to our customers.
高知、伊豆、千葉それぞれの漁港の品質や水揚げ量、価格状況などを見ながら、その時々に応じて最もお客様に良いと思われるものを選んで送るようにいたします。


AKAMUTSU – Black throat

AKAMUTSU - Black throat
AKAMUTSU

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the “Jigokunawa” fishing method. “Benihitomi” is called the “King of Akamutsu”.
対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。
最高の鮮度と脂ののりでアカムツの王様です。


MEDAI – Blue nose

Medai - Butter Fish
Medai – Butter Fish

Japanese butterfish is caught all-year-long with differing seasons depending on the localities. The pre-spawning season, around October, is considered to be the best season for those residing around Fukuoka and the Sanin Region as the fish has ample marbling.
While fresh and fatty Japanese butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor) are also very tasty. Japanese butterfish is a fish that can be enjoyed in many ways to include grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso).
年間通して漁獲される魚で、旬の時期は地域により異なります。福岡や山陰地方では産卵期前の10月が脂の最も載っている美味しい時期とされています。鮮度が良く脂ののったものは刺身に向いていますが、昆布締めやカルパッチョにしても大変美味い魚です。焼き物や西京漬けなどにもむいており、幅広い料理方法にお使いいただけるお魚です。


KUE – Longtooth Grouper

KUE – Longtooth Grouper
KUE – Longtooth Grouper

As you well know, longtooth grouper is considered in the markets in the Kyushu area to be an extra-high-quality fish due to their flavor and sparse distribution. They have fluffy white meat while their skin is thick and full of collagen. Yet although they are a fatty fish, they are subtler and lighter compared to fatty tuna, and when cooked in nabe soups, the collagen mixes with the stock to produce a delicate flavor.
The translucent white meat has a strong texture that also lends to a pleasant texture when enjoyed as sashimi. Their plentiful marbling makes for a light, refined flavor.
ご存知の通り、美味しさと流通量の少なさにゆえに九州方面の市場では超高級魚として扱われているお魚。ふっくらした白身を持ち、厚い皮にはコラーゲンが豊富です。脂がたっぷりのっていますが、マグロの大トロとは異なり上品でさらっとした脂です。鍋にすると皮のコラーゲンが、だし汁にとけ込んでとても美味です。


MAHATA – Grouper

Hata Grouper
Hata 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。福岡 活ハタ類安定して入荷します。


ITOYORI – Threadfin Bream

ITOYORI – Threadfin bream
ITOYORI – Threadfin bream

The bright pink of this fish adds the color to the sashimi-dish as well as a taste. In Japan, it’s high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed with butter or Meuniere.
華やかなピンク色の刺身は美味しさだけではなく料理に彩りも添えます。関西では祝い魚としても食されてきました。霜皮造りの刺身は絶品です。
日本食だけでなくバター焼きやムニエルなどの西洋料理にも使われます。


KAMASU – Japanese Barracuda

KAMASU - Japanese Barracuda
KAMASU

It is fall, and the season is here when we can find Japanese barracuda that is well-marbled. The season for barracuda is known to be between fall and early winter when the marbling is at its best, as well as around the spring when they prey on food and build their strength in preparation for the spawning season. Barracuda during this season can be best enjoyed as grilled or sashimi. Don’t miss this chance to try them if you haven’t yet.
秋になり脂がのったカマスが入荷してくる時期になりました。カマスの旬は脂がのってくる秋から初冬と、それに加えて活発に捕食して産卵に向けて栄養を蓄える春頃と言われています。この時期のカマスは焼いてもお刺身でも最高の美味しさが味わえます。是非お試しください。


TACHIUO – Beltfish

TACHIUO - Beltfish
TACHIUO

The spawning season for beltfish is between June and October when the catches are at their peaks. The best time for enjoying them is also said to be during this time. Nevertheless, it is also said that the period when they are growing and storing fat in preparation for winter is also a time when their flavor becomes even more impressive.
タチウオの産卵期は6~10月でその時期が漁獲量の最も多い時期です。旬もその頃と言われますが、実は冬を前に魚体が大きくなり脂がのってくる頃の方が美味しさが一層増す時期とも言われます。


KAWAHAGI – Filefish

KAWAHAGI - Filefish
KAWAHAGI – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish. 
年間通して美味しい魚ですが、特に秋から冬には旨味ののった白身に肝の取り合わせが最高の味わいになります。肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。


AWABI – Abalone

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。


SHIRO-IKA – Swordtip squid

SHIRO-IKA - Swordtip squid
SHIRO-IKA

There are many names for swordtip squid, with some regions calling them “white squid” because their body is white.
Yamaguchi prefecture coast is an area that they migrate to from summer to autumn because there are a lot of small fish that they feed on.
White squid in Yamaguchi can be caught and kept in good quality because the fishing ground is nearby, so its fresh sashimi is recommended.
Its beautiful transparent meat has good crunchy texture, and unique sweetness can be enjoyed as well. It is also perfect for dishes such as tempura, grilled, boiled, or salted.
剣先イカは身の色が白いことから「白イカ」と呼ぶ地域もあり、呼称はさまざまです。
山口県沿岸にはエサとなる小魚が多いため、夏から秋にかけて剣先イカが沢山回遊してくるエリアです。
漁場が近く活きの良い状態を保って水揚げできる山口の白イカは、鮮度を活かしたお刺身がお勧め。透き通った美しい身はコリコリと歯ごたえがよく、独特の甘みも楽しめます。他にも天ぷらや焼物、煮物のや塩辛など豊富な料理にピッタリです。


SUMI-IKA – Golden Cuttlefish

KO-IKA / SUMI-IKA - Cuttlefish
KO-IKA / SUMI-IKA

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.
関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20,000円前後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。
歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。