SAKURA MASU – Cherry Salmon
As the first signs of spring appear, the season for cherry salmon has arrived once again. This time of year, the fish boasts vibrant orange flesh with a perfect balance of fat, making it highly sought after. We offer top-quality,
fresh cherry salmon from Hokkaido, ideal for grilling, frying, sushi, and more.
立春を過ぎ、今年も桜マスの季節がやってきました。鮮やかな橙色の身に程よく脂がのったこの時期は、桜マスの使用頻度が高まります。北海道産の鮮度抜群のものをご用意しておりますので、焼き物をはじめ、揚げ物や寿司など幅広くご活用ください。
KINMEDAI – Alfonsino
We mainly source golden eye snapper directly from Choshi, Chiba Prefecture. During the spring spawning season, these fish are caught at their prime, with firm flesh and rich fat content. As market prices stabilize during this time, we highly recommend considering it as a key product for your menu.
千葉県銚子産の産直品を中心に取り扱っております。春の産卵期には、身が詰まり、脂ののった金目鯛が続々と水揚げされます。比較的相場も落ち着く時期ですので、ぜひメインの商材としてご検討ください。
AKAMUTSU / NODOGURO – Blackthroat seaperch
While the price of blackthroat seaperch has been rising over the years, early spring remains the most stable season for purchasing. This versatile fish is not only popular in sushi and traditional Japanese cuisine but is also ncreasingly used in Western dishes. We offer a wide range of locally caught options, so please do not hesitate to place your orders.
年々相場が高騰している赤ムツですが、唯一春先は相場が安定する時期です。寿司や和食はもちろん、洋食の食材と
しても人気が広がっています。近海ものを幅広く取り揃えておりますので、ぜひご用命ください。
MADAI – Wild red sea bream
Often referred to as “Sakura Tai” in spring, wild red sea bream is at its peak quality during this season.
While farmed varieties dominate the market, we strongly recommend the exceptional taste of wild red sea bream at this time of year. Perfect for sashimi, sushi, and special occasion dishes.
「桜鯛」とも称されるこの季節、極めて状態の良い天然真鯛が水揚げされます。近年は養殖ものが市場の大半を占めていますが、この時期は味の良い天然物を強くおすすめします。お造りや寿司、特別な日の一品としてぜひご活用ください！
HATSU KATSUO – First bonito
The bonito season begins with the first catches from Kagoshima Prefecture. The vibrant red flesh is full of aroma and unique seasonal flavors. This time of year, it is particularly well-suited for sashimi and sushi. Enjoy the fresh taste of the season.
鹿児島県からの水揚げを皮切りに、今年も初カツオが市場に登場します。鮮やかな赤身と香り高い風味が特徴で、この季節ならではの味わいを堪能いただけます。特にお造りや寿司ネタとしての使用をおすすめいたします。
MEJINA – Largescale blackfish
Also known as kan-gure in winter, black porgy is highly valued in Kyushu. Larger fish have a good fat content, delivering exceptional flavor. Pairing it with sweet soy based sauces brings out its best.
Our direct deliveries from Nagasaki and Miyazaki Prefectures ensure peak freshness. Perfect for January menus!
九州地方で親しまれる「寒グレ」は、脂がしっかりのった大型がおすすめです。
甘露系の醤油と組み合わせることで、素材の旨みを最大限に引き出せます。弊社では長崎県や宮崎県から産直で取り扱い、鮮度を重視した状態でお届けします。
SAYORI – Halfbeak
Despite its beautiful appearance, the halfbeak is known to be an omnivore with a distinctive black stomach. The
season, which started in November, is now reaching its peak. With an abundance of silver-skinned fish available until early summer, the halfbeak remains a staple seasonal choice. We offer a variety ranging from robust “Kannuki Sayori” from Sanriku to high-quality specimens from the Seto Inland Sea in Hyogo Prefecture.
美しい見た目とは裏腹に、雑食で腹が黒いことで知られるサヨリ。11月から始まったシーズンも、まもなく最盛期を迎えます。初夏まで光り物が豊富に出回る中、このサヨリをぜひご活用ください。三陸沖の立派なカンヌキサヨリら、兵庫県瀬戸内産のサヨリまで、幅広く取り揃えております。
MEBARU – Black rockfish
As bamboo shoots come into season, rockfish is an excellent choice for simmered dishes. We provide both black and red rockfish, which are plump and fresh. Weighing around 300-400g each, they are perfect for whole-fish reparations. Please consider adding them to your selection.
筍の旬とともに、炊き物に最適な一押しの魚です。
黒メバル、赤メバルともに丸々と太った鮮度抜群のものをご用意しております。1尾300～400g程度のサイズ感で、1尾付けの料理にもぴったりです。ぜひご検討ください。
SAMEGAREI – Rough scale sole
Samegarei from Nemuro, Hokkaido, is at its peak season. Excellent for sashimi or grilling, it has recently gained popularity as a fish to be grilled whole with the skin on. The larger 2kg specimens are especially rich in fat, with firm fin meat (engawa), making them suitable for long-distance transport. Please take advantage of this quality offering.
北海道・根室産のサメガレイが美味しい時期を迎えます。刺身や焼き物に最適で、最近では皮ごと炭火で焼くスタイルも人気を集めています。特に2kg前後の大型魚は脂のりが良く、縁側もしっかりしていますので、遠方への発送にも適
しています。ぜひご活用ください。
ITOYORI – Threadfin bream
The supply of round-bodied, well-fed threadfin bream remains steady. Large specimens around 1kg have a remarkable body shape and outstanding freshness. The moist, tender flesh is ideal for simmering and grilling. With dehydration treatment, it can also be used for sashimi, showcasing its vibrant color. Please consider it for your selection.
釣りものの丸々と肥えたイトヨリの入荷が安定しています。特に1kg前後の大型サイズは、体高があり鮮度抜群の逸品です。水分を多く含んだふっくらとした身は、煮焼きに最適。また、脱水処理を施せば、お造りとしても美しい仕上がりになります。ぜひご検討ください。
HOTARU IKA – Boiled firefly squid
The firefly squid fishing season has begun with stationary net fishing in Toyama Prefecture.
As a widely recognized seasonal delicacy, we look forward to a bountiful catch this year. Please enjoy this famous springtime ingredient.
富山県の定置網によるホタルイカ漁が解禁となります。知名度抜群の春の味覚です。
今年も豊漁となることを願いながら、ぜひご活用ください。
NAMA HOTARU IKA – Fresh firefly squid
A true seasonal delicacy, fresh firefly squid, is now available. This year, they will be distributed in trays of 21 pieces.
Early in the season, availability and prices may fluctuate depending on fishing conditions, but we anticipate good catches. We appreciate your continued support.
春の風物詩、生ホタルイカ。今年も21尾規格のトレーで流通いたします。シーズン初めは漁の状況によって入荷量や相場に変動がある可能性がありますが、豊漁を期待したいところです。ぜひよろしくお願いいたします。