Some more photos of the Himi Seafood Auction in Toyama.
Buyers at the Himi Market
If I understand correctly, this is a list of the licensed buyers at the auction. As you can see in photos below, buyers will have a tag, usually on their hat, that auctioneers can recognize that these people are authorized to purchase at the auction. Carefully looking at the board you can find the names of a handful of women.
Fishing boats unloading at the auction
Unlike Tsukiji Market, where most of the seafood comes in by trucks, and even airplanes via Narita and Haneda, most of the fish at the Himi auction were unloaded off of boats and moved just a few feet onto the auction floor.
Auction in action
A close up of the auction.
Overview of the auction
The Himi auction has built a great viewing area for visitors to the market. There is a perch that overlooks the market. It would be great if the new Tsukiji Market could also build something like this. You can see the auction taking place in the upper right of the photos.
Variety of local seafood
We saw a variety of winter fish including hirame (flounder), octopus, anko (monkfish), saba (mackerel), and the famous kanburi (winter yellowtail).
Kanburi (winter yellowtail)
The whole reason we came to the market, to try and eat this fish, one of Shinji’s favorite this time of year.
Breakfast in the shokudo
On the second floor of the auction, just off of the viewing perch, is the market’s shokudo, or dining hall. Our breakfast was the local kanburi (winter yellowtail).
Kanburi sashimi for breakfast
Shinji loved this breakfast – the winter yellowtail, rich in flavor and almost melting in your mouth.
A popular way of cooking the kanburi is simply to salt and grill. It is so rich that the meat falls apart.
The name of the shokudo at the auction is Kaiho. This is a great destination for any seafood fan. The coastal village of Toyama overlooks the Sea of Japan.