Fish in May - Ocean Boy Co.,Ltd.

AKAMUTSU – Black throat

“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。

HIRAME – Fluke (wild)

In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.
近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり養殖物とは比較にならない美味しさです。

KISU – Smelt / Whiting

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the “yakishimo” method where you grill the skin with a burner then drop it in ice water, as well as the “konbujime” method where you lightly salt and wrap it in kelp.
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。

KANPACHI – Amberjack(Wild)

The fresh meat of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).
Wild kanpachi has a higher value in the fish market than other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.
ブリの仲間の中ではで最も脂が少ない分、身が引き締まった品の良い美味しさがあります。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。寿司、刺身その他しゃぶしゃぶや照り焼きにもお使いください。

YAZU/INADA – Young Yellowtail

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。

HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.
ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。

ISAKI – Japanese Grunt fish

Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white meat fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.
イサキは産卵のため、対馬暖流に乗って壱岐沖を通り、旬を迎える初夏頃に筑前海にやってきます。身は白身で、特に大型のイサキは、特有の風味と適度な脂の乗り具合でたいへん美味しく、刺身・塩焼・ソテーで賞味します。

AJI “OOITA” – Horse Mackerel

Horse mackerel is an indispensable “Hikarimono” fish as a sushi ingredient. They are caught by fisherman’s pole and line, one-by-one. The Japanese fisherman treats the fish carefully to keep the best quality and freshness.
言わずと知れた光物に欠かせない魚です。漁師さんが一尾づつ丁寧に処理した天然釣りアジを最高の鮮度に保ったままお届けします。

ANAGO – Sea eel

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魚体が大きく、脂がよく乗っている黄金のあなごです。

MAKOGAREI – Marbled flounder

In Japan, the best season for flounder is winter, but the best season of Makogarei-Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking methods.
カレイといえば冬が旬と言われますが、マコガレイは春から初夏が旬の魚です。どんな料理にもイケル優等生な魚。味わい深い白身は、絶品です。ぜひご堪能ください。

ISHIDAI – Rock porgy

Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white meat is superb, and its flesh right next to the skin is very delicious as well. Please use Ishidai in your luxurious seafood dinners and enjoy。

定番の高級魚です。引き締まった身質は絶品です。また、皮目も抜群に美味です。

高級魚イシダイを使って豪勢な料理をお楽しみください。

KINMEDAI – Alfonsino

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan. Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.
黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

TACHIUO – Beltfish

The breeding season of tachiuo is June to October. In fall to winter, after the breeding season, the fish grows larger and the fatty taste is better.
タチウオの産卵期は6∼10月で、食べ頃もその頃といわれます。これからが美味しくなる時期となります。

RENKODAI – Yellowback seabream

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.
マダイそっくりの美しい姿形をしており、大きさも手頃であることから、マダイのかわりに祝宴などで尾頭つきの塩焼きや煮つけに利用されます。酢締めも美味しく小鯛の笹漬は京都や兵庫の名物料理として知られてます。

SUZUKI – Japanese Sea bass

In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or broiled fish, but this fish is good for French dishes, too. The taste is mild but rich.
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。

AORI-IKA – Bigfin reef squid

Aoriika is known as the king of squids, and its sashimi is considered to be of the finest quality in the squid family. Its flesh is rich in sweetness and is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.
「イカの王様」とも呼ばれ、イカ類の刺身の中では最上のものとされます。肉質は柔らかくも適度な弾力に富み極上の甘みがあり、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。春から夏の季節に産卵のため沿岸にやってくるところを多く漁獲されます。

YARI-IKA – Spear squid

Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring. In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.
繁殖のため接岸してくる冬から春にかけて多く漁獲されます。ヤリイカの旬は冬から春にかけてとなり、「夏のケンサキイカ、冬のヤリイカ」と言われています。
この冬から春に獲れる子持ちのヤリイカが大きく最も人気があります。

KO-IKA – Golden Cuttlefish

Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring.In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.
玄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。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。

SAZAE – Turbo cornutus

It’s one of the most popular sea snails in the Japanese seafood market. The best season for this snail is from spring to summer.
Tsuboyaki (grilled) or sashimi are the best cooking styles for this snail.
春と夏が旬の日本ではメジャーな巻貝です。
独自の磯の香りは懐かしさを覚えるような香りが特徴です。つぼ焼きや刺身でお召しあがり下さい。

KURUMA EBI – Japanese tiger shrimp

Delivery of farm-raised, wild, and live prawns of various types are available.
養殖、冷凍、活けもの各種出荷可能です。

SHAKO – Mantis crab

It is often caught in the sandy grounds of basins such as the Hakata Bay. The shape of its forefoot is like that of a praying mantis, hence the name “mantis shrimp” which is often used abroad.
Female shako with eggs, called Katsubushi, which can be seen during spawning season from spring to summer, are particularly delicious and loved by many. It can be enjoyed as sushi, tempura, or simply boiled.
博多湾などの内湾の砂泥地でよく獲れます。前足の形がカマキリを連想させますので、海外ではカマキリエビの名があります。　産卵期の春～夏にカツブシと呼ばれる卵をもった雌が特に美味で、喜ばれています。寿司だね・てんぷらの他ゆでて食べます。

UNI – Sea urchin (Hokkaido)

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area. It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins.
北海道で捕れるエゾバフンウニはオレンジ色で濃厚な味わいで、獲れる量がとても少ない希少な雲丹です。バフンという名前のイメージとは違い、日本中で獲れる雲丹の中でも、他の追従を許さない濃厚で甘みのある最高級雲丹です。北海道は棹前昆布などの高品質の昆布が多数生息する最高の雲丹の漁場です。