Fukuoka Market in September

English
Japanese

AKI-SAKE – Autumn chum salmon

Sake - Salmon
Aki-Sake – Autumn chum salmon

In September, in Hokkaido and Tohoku regions, salmon go upstream to lay eggs.
From autumn to winter, they are representative of northern province taste. Do not miss the season! We are looking forward to your order.

9月に入ると北海道や東北地方では産卵のためサケにが川を遡ってきます。
秋から冬にかけて北国の味覚の代表格。旬の時期をお見逃しなく!
ご注文お待ちしてます。


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。


MADAI – Sea Bream

Madai - Sea Bream
Madai – Sea Bream

Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.
日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。


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。


AKAISAKI – Red grunt

AKAISAKI – Red grunt
AKAISAKI – Red grunt

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other groupers. This fish’ umami is under the skin and Yakishimozukuri, which is sashimi prepared after burning its skin and ice-chilling, becomes an elegant dish. Other than that, boiled, sautee, or broiled with salt are good match too. Please give it a try.
通年漁獲されている魚です。淡泊な白身の身質にはあまり脂がのらず、他のハタ科の魚同様に味の方は年間通してそれほど変わりません。この魚のうま味は皮下の身にあり、焼霜造りは上品な一品となります。その他、淡泊な白身は煮つけ、ソテー、塩焼きにも合います。一度お試し下さい。


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。福岡 活ハタ類安定して入荷します。


KIJIHATA – Redspotted grouper

KIJIHATA – Redspotted grouper
KIJIHATA – Redspotted grouper

They are caught all year. Its bland white meat does not have much fat, and the taste does not change all year just like other sea basses. This fish’ umami is under the skin and Yakishimozukuri, which is sashimi prepared after burning its skin and ice-chilling, becomes an elegant dish. Other than that, boiled, sautee, or broiled with salt are good match too. Please give it a try.

アコウという通名で知られた魚です、市場ではかなりの高級魚として扱われており、一般の食卓に並ぶことはほとんどありません。飲食店でも料亭など敷居の高いお店が中心となっています。薄造りを柑橘類とわさびしょうゆに合わせると絶品です。


ISHIDAI – Striped beakfish

ISHIDAI – Striped beakfish
ISHIDAI – Striped beakfish

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an “Umami” flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. Ways to enjoy this fish include: “Arai” style slices, simmered fish, steaming, salt-grilling, meuniere, and “Ushiojiru” salt broth. Also good is to remove the skin, boil and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on bamboo skewer and grilling until crisp, seared with soy sauce or salt and lemon juice.
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。


ISHIGAKIDAI – Spotted knifejaw

ISHIGAKIDAI - Spotted knifejaw
ISHIGAKIDAI – Spotted knifejaw

Sliced spotted knifejaw is a delicious white-fleshed fish very similar to madai (red seabream) with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi. When the white flesh is dry-aged, it becomes surprisingly fatty with strong umami, and tastes particularly delicious between the skin and flesh.
石垣鯛の切り身は真鯛と非常に似た美しい白身ですが、硬く引き締まっており刺身にすると強い歯ごたえとほんのり磯の香りが感じられます。その白身は成熟した魚のものは意外なほど脂がのっていて旨みも強く、特に皮と身の間が美味です。


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。


HIRAME – Fluke (wild)

HIRAME - Fluke
HIRAME

It is still a bit early for the KAN-Hirame(‘cold’ season fluke) season, but better-quality catches start to flow in around September.
By being a bit creative, such as kobujime by tying kombu around the flesh, fall-catch flounder can also be surprisingly delectable.
寒ヒラメの時期には少し早いのですが、9月に入ると少しずつ良いものが入荷してきます。
秋口のヒラメも昆布締めなどひと手間加えると美味しくなりますので是非お試しください。


AMADAI – Japanese Tilefish

Amadai - Japanese tilefish
Amadai – Japanese tilefish

In the season from fall to early spring, amadai are particularly rich in fat and delicious sweetness.
水分が多く柔らかい白身で、ほどよく繊維質であるが崩れやすいので扱いには注意が必要です。水分を抜いて料理するのが基本で、皮目は焼くと甘い香りがし、独特の風味があります。


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。


MANAGATSUO – Pompano

MANAGATSUO – Pompano
MANAGATSUO

MANAGATSUO – Pompano
Although normally they are swimming off the shores in schools between June and August, butterfish make their way to the inland sea and other inner-bay areas to lay their eggs. It is during this time, between the end of June and the middle of August, that butterfish are seen in the markets. Due to their habitat being south of Central Honshu, there is a tendency of them not being well-liked in Kanto, however they are an exquisite fish that is considered as a top-quality fish in exclusive Kyoto restaurants. If fresh, sashimi is the suggested way to enjoy them, however, teriyaki, yuan-yaki (a grilled preparation in soy/mirin with citrus rings), and grilling after miso-pickling are also popular preparations.
通常は群れを作り沖合を回遊していますが、6月から8月には産卵のために内海や内湾に入ってきます。 マナガツオが市場に出回るのはこの時期で6月末から8月中旬です。本州中部以南に生息する事もあって関東ではあまり好まれない傾向がありますが、非常に美味な魚で関西地方では京都の高級料亭で取り扱われるの高級魚です。鮮度がよければ刺身が絶品と言われますが、照り焼きや幽庵焼き、味噌漬け焼きなど様々な料理方法でも美味しい魚です。


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


OKOZE – Devil stinger

Okoze - Devil stinger
Okoze – Devil stinger

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造り用として大変人気が高い傾向があります。


HAMO – Pike Conger

Hamo - Pike conger
HAMO

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


YAZU – Young Yellowtail

Inada/Yazu - Young yellowtail
INADA

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。


KANPACHI – Amberjack(Wild)

NERIGO - Young Amberjack
KANPACHI

There is stable catch of wild caught amberjack in Fukuoka although a lot of aquaculture raised ones are on the market.
Compared to hamachi, there is not much fat and it has firm delicious taste. Wild caught ones are treated as high class fish at markets because the number of catch is less than hamachi and yellowtail amberjack.

養殖物が多い中、天然のカンパチが福岡には安定した水あげがあります。
ハマチに比較して脂が少ない分、身が引き締まった品の良い美味しさが
あり、天然ものはブリやヒラマサより漁獲量が少ないということもあり市場では高級魚として扱われます。


ANAGO – Sea eel

ANAGO - Sea eel
ANAGO

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

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。


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。


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。


AJI “IZUMI” – Hourse Mackerel

AJI “IZUMI/GENCHAN” – Horse Mackerel
AJI “IZUMI/GENCHAN” – Horse Mackerel

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.

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。


MODORIGATSUO – ‘Returning’ 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.

そろそろ戻り鰹が美味しい季節になります。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。


AWABI – Abalone

AWABI - Abalone
AWABI

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 – Sword squid

SHIRO-IKA - Swordtip squid
SHIRO-IKA

There are many names for swardtip 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。