SAKURA MASU – Cherry Salmon
Known for its tender texture, subtle sweetness, and rich umami, Sakuramasu is a delightful spring delicacy. Its
beautiful pink flesh adds vibrant color to seasonal dishes.
柔らかく、ほんのりとした甘味と濃厚な旨味が魅力のサクラマス。
美しいピンク色の身は、春の彩りを添える逸品です。
HATSU KATSUO – First bonito
As the fishing grounds move northward from Kyushu to Shikoku and Kishu, the fragrant red meat of Hatsu-
Gatsuo reaches its peak season. Best enjoyed as sashimi or sushi, this fish offers a refreshingly light yet
flavorful taste.
九州から四国・紀州へと漁場が北上し、香り高い赤身が旬を迎えています。
お造りや鮨での提供がおすすめ。さっぱりとした旨味を存分にお楽しみください。
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。
SAWARA – Spanish Mackerel
A quintessential fish of spring, Sawara is now in full supply. Before spawning, it boasts highfat content and an exquisite aroma. Ideal for salt-grilling or Saikyo miso marinade, it can be prepared in various ways.春先のこの春を象徴するさわらが本格入荷。産卵前のこの時期は脂がのり、香りも豊か。塩焼きや西京漬けなど、多彩なメニューに活用いただけます。。
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！
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。