JI KINNMEDAI – Alfonsino
Now is the time when alfonsino are perfectly in season.
The fish are especially fatty in April, which is just before they begin to spawn, giving them a particularly strong sweetness. In addition to being perfect for sashimi and soup, it is a classic ingredient in simmered dishes, and is known for retaining its flavor even when heavily seasoned thanks to its high fat content.
If you miss out now, you may not be able to enjoy good quality alfonsino until autumn.
We hope you do not miss this opportunity.
年間を通じて一番の旬を迎える地金目鯛。
産卵前の４月は特に脂が乗っており強い甘みを感じられます。刺身だけでなく汁物にも適してい て、定番の煮付けは濃い味付けでも脂が多い分煮染まらないのも特徴です。
この時期を逃すと秋になるまで、なかなか良い金目鯛に出会えない可能性もあります。
是非、この時期をお見逃しなく。
SAWARA – Spanish mackerel
Spanish mackerel, a symbol of spring, are now in season.
With us having entered the pre-spawn season for this fish, Spanish mackerel are particularly delicious and fatty, and we highly recommend them.
春を象徴するサワラの季節となりました。
特に産卵前のこの時期は身に脂がのっていてとても美味しくオススメで す。
KINKI – Kichiji rockfish
Broadbanded thornyheads exhibit a deep red coloration that is a testament to its freshness.
The white flesh of the skin is fatty throughout, all the way to the skin, and we recommend eating it as sashimi, grilled with salt, and especially in a simmered dish.
深紅に輝いているほど鮮度が 良く、目にも鮮やかなキンキ。
白身で皮まで全体的に脂が乗っていて刺身、塩焼きだけでなく特に煮付けがオススメの魚です。
SAWARA – Japanese Spanish mackerel
We have entered the season for the stupendously fatty Spanish mackerel.
Not only are they great as sashimi, this fish is perfect for a variety of different dishes such as the ever-popular saikyo-yaki and carpaccio.
脂の乗りが格別のサワラの季節になりました。
刺身は勿論のこと王道の西京焼きやカルパッチョなどバリエーション豊かに料理を彩ってくれます。
MEJINA – Opaleye
Opaleye are nearing the end of their season with the start of spring.
This fish is fattiest in the cold season, and are at their tastiest until April. We hope you will enjoy pre-spawn opaleye, a fish that is more plentiful during periods of poor weather.
春先のこの時期までがオススメのメジナ。
脂が乗るのは寒い時期で４月までが旬となります。悪天候時に入荷が多くなる魚で、産卵前の肥えたメジナをご堪能ください。
MEDAI – Bluenose
Bluenose are perfect as sashimi or in a hotpot up to the start of spring.
This large fish is caught in high yields, with white meat that features a very mild flavor, making it a great match for a variety of recipes.
春先までは刺身でも鍋でもピッタリの目鯛。
魚体が大きく歩留まりがいい魚で、癖の無いきれいな白身は多様な料理に相性が良いのも魅力です。
TENNEN MADAI – Red seabream
Now is the season for red seabream. As these fish spawn during the spring, their nutrients are absorbed by the roe, making the roe particularly tasty.
サクラダイの時期となってきました。 春の産卵時は栄養が卵にいくため卵の味は非常に良いです。
TOBIUO – Flyingfish
Flying fish are in season from early spring to summer.
It is a perfect ingredient not only for sashimi, but also for “tataki” (sliced thin and seared) and “namero” (minced and spiced).
春先から夏場にかけて旬を迎えるトビウオ。
刺身だけでなく、「たたき」や「なめろう」にはうってつけの食材といってもいいでしょう。
AORIIKA – Bigfin reef squid
Bigfin reef squid are known for exhibiting greater umami and sweetness the more it is chewed.
This species is especially rich in umami even among squids, and fresh bigfin reef squid flesh is quite firm and has a crisp texture.
噛むほどにうまみや甘みが感じられるアオリイカ。
イカ類の中でも特に旨味成分が豊富で、鮮度のいい身は硬くコリコリとした食感が楽しめます。
TAIRAGAI – Pen shell
Spring is the perfect season for shellfish.
Among the shellfish, pen shells are particularly recommended. When sliced into thin sashimi, they are quite sweet with a deliciously addictive and unique tartness. In addition to sashimi, this catch also makes for excellent tempura.
春は貝の季節。
その中でも平貝がオススメです。うすく切った刺身は甘みがあり、独特の渋みはやみつきになるほどです。刺身だけでなく天ぷらも 絶品です。
SHIRAUO – Icefish
Icefish are best eaten by April. Icefish are typically fished in spring and fall, and the fish is at its most delicious when the flesh is translucent, between February and April.
We also recommend the fish for its nutritional value.
4月までが食べごろのシラウオ。漁期は春と秋があり、特に2〜4月の透き通った身が1番外してはいけない美味しい時期です。
ミネラルも豊富なシラウオを是非お試しください。
COOKINCUT – Cutting board
Introducing “Cookin’ Cut,” Japan’s first synthetic rubber cutting board, which has been chosen by cooks for more than half a century since it was first released in 1965.
Cookin’ Cut was developed to achieve both “scratch resistance” and a “soft slicing sensation,” and exhibits the following three characteristics:
*See the Parker Asahi product catalog:
http://www.parker-asahi.co.jp/catalog.html
1965年発売以来、半世紀以上にわたり料理人に選ばれてきた日本初の合成ゴムまな板、「クッキンカット」の紹介です。
「キズつきにくさ」と「柔らかい切り心地」の両立を目指し開発された、クッキンカットの特徴を3点お伝えします。
※パーカーアサヒ 製品カタログ参照
http://www.parker-asahi.co.jp/catalog.html