October Seasonal Seafood

sanma

At Tsukiji Market we are seeing many autumn seafood like oysters, wakasagi for deep-frying, and finally sanma for grilling with salt. Some of our favorite sashimi this time of year include katsuo, isaki, and if you get a kawahagi with a big liver we will mix the liver with soy sauce and dip the sashimi in the creamy mixture. Many of the fishy fish like saba, iwashi, and aji are in abundance.

Akagarei 赤鰈 flathead flounder (Hippoglossoides dubius)        

Amadai 赤甘鯛 tilefish (Branchiostegus japonicas)

Ayu 鮎 sweet fish (Plecoglossus altivelis)

Bora flathead mullet or Gray mullet (Mugil cephalus)               

Chidai 血鯛 crimson sea bream (Evynnis japonica)

Hon kamasu 本カマス barracuda (Sphyraena pinguis)       

Hon kawahagi 本皮剥 thread-sail filefish (Stephanolepis cirrhifer)   

Hon shishamo 本ししゃもcapelin or longfin smelt (Spirinchus lanceolatus)

Ibodai疣鯛 Japanese butterfish (Psenopsis anomala)

Isaki 伊佐木threeline grunt (Parapristipoma trilineatum)

Itoyori イトヨリgolden threadfin bream (Nemipterus virgatus)

Kaki 牡蠣 oyster (Crassostrea gigas)

Katsuo  鰹   skipjack tuna or oceanic bonito (Katsuwonus pelamis)

Kohada 小鰭   gizzard shad (Konosirus pumctatus)

Kurumaebi 車海老   Japanese tiger prawn (Marsupenaeus japonicas)

Maaji 真鯵 horse mackerel (Trachurus japonicas)        

Maiwashi  真鰯  sardine (Sardinops melanostictus)

Masaba真鯖   pacific mackerel (Scomber japonicus)

Mebachi maguro 目鉢鮪 bigeye tuna (Thunnus obesus)

Medai 目鯛 butterfish (Hyperoglyphe japonica)

Mekajikiめかじき swordfish (Xiphias gladius)        

Sanma 秋刀魚 Pacific saury (Cololabis saira)

Sawara さわら Spanish mackerel (Scomberomorus niphonius)

Shirosake 白鮭   chum salmon (Oncorhynchus keta)                              

Sujiko筋子 salmon roe still in the sac                         

Surume ika スルメイカJapanese flying squid (Todarodes pacificus)

Tachiuo   太刀魚   cutlassfish or largehead hairtail (Trichiurus lepturus)

Takabe タカベ yellow-striped butterfish (Labracoglossa argentiventris)

Wakasagi 若細魚 Japanese smelt (Hypomesus nipponensis)                                        

Warasaワラサ yellowtail  (Seriola quinqueradiata)        

Watarigani 渡蟹 swimming crab (Portunus trituberculatus)    

 

Other fish you may see in the market

 

Ainame 鮎魚女fat greenling (Hexagrammos otakii)                         

Akagai 赤貝 ark shell (Scapharca broughtonii)

Asari 浅利 Japanese littleneck clams (Ruditapes philippinarum)

Ayu     ayu or sweet fish ( Plecoglossus altivelis)                

Hotate 帆立貝 scallops (Patinopecten yessoensis)

Hoya ホヤ sea squirt (Halocynthia roretzi)

Kihada maguro 黄肌鮪 yellowfin tuna (Thunnus albacares)  

Kinki 黄血魚 thornyhead (Sebastolobus macrochir)

Kinmedai or kinme 金目鯛 splendid alfonsino (Beryx splendens)

Kurumaebi 車海老   Japanese tiger prawn (Marsupenaeus japonicas)  

Maaji  真鯵  horse mackerel (Trachurus japonicas) 

Madai 真鯛 sea bream (Pagurus major)

Makarei 真鰈 Japanese common flounder (Pleuronectes yokohamae)

Mebaru 目張 rockfish (Sebastes inermis)

Mirugai 海松食 geoduck (Tresus keenae)           

Sazae 栄螺 turban shell (Turbo cornutus)

Tairagai 平貝 penshell (Atrina (Servatrina) pectinata)

Tobiuo 飛魚 flying fish (Cypselurus agoo agoo)

Tsubugai   螺貝   whelk (Buccinum undatum)

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November Seasonal Seafood 11月旬の鮮魚

November Seasonal Sashimi

Monkfish Liver

We love this time of year as the seafood is rich with fat as the waters turn cold. Some of our favorites this time of year is ankou (monkfish), for its meat which we often make in a nabe (hot pot) but also for its liver.

The photo above is of monkfish liver that we made at home. The liver is often sold at supermarkets this time of year. Simply marinate in a bit of salt and sake, roll up in plastic wrap and then foil, steam until cooked through, then chill and slice. Serve with a citrusy soy ponzu and a sprinkle of shichimi (seven spice). Many Japanese gourmands call it the foie gras of the sea, albeit not as rich, so a delicate treat.

We also love sashimi this time of year. The other photo is of kinmedai, wild warasa (young yellowtail), madai, tachiuo, aori ika, and maguro. All are in season this time of year.

Katsuo is lovely seared tataki-style, as sashimi, or even better yet, a sashimi salad with many different yakumi condiments paired with a homemade citrusy ponzu dressing. Scallops we love as sashimi or sautéed in butter. Swordfish calls out for a sweet soy teriyaki sauce. And while salmon is available all-year long, must of it is farmed and imported. We look for domestic, wild salmon this time of year.

 

We love oysters raw, or in nabe, or best of all – breaded and deep-fried as kaki furai.

Akagai 赤貝 ark shell (Scapharca broughtonii)

Akagarei 赤鰈 flathead flounder (Hippoglossoides dubius)

Ankou 鮟鱇 monkfish (Lophiomus setigerus)

Ankimo – monkfish liver

Aori ika 障泥烏賊 big fin reef squid (Sepioteuthis lessoniana)

Ara 𩺊 rock cod (Nuphon spinosus)

Buri 鰤 Japanese amberjack (Seriola quinqueradiata)

Chidai   血鯛  crimson sea bream (Evynnis japonica)

Ginsake 銀鮭 coho salmon (Oncorhynchus kisutch)

Hamadai 浜鯛 ruby snapper (Etelis coruscans)

Hirame 鮃 olive flounder (Paralichthys olivaceus)

Hokke 𩸽 arabesque greenling (Pleurogrammus azonus)

Hotate 帆立貝 scallops (Patinopecten yessoensis)

Ibodai 疣鯛 butterfish (Psenopsis anomala)

Itoyoridai 糸縒鯛  golden threadfin-bream (Nemipterus virgatus)

Katsuo 鰹  skipjack tuna or oceanic bonito (Katsuwonus pelamis)

Kawahagi 皮剥 thread-sail filefish (Stephanolepis cirrhifer)

Kihada maguro 黄肌鮪 yellowfin tuna (Thunnus albacares)

Kurigani helmet crab (Telmessus cheiragonus)

Maguro  鮪 tuna (Thunus thynnus)

Maiwashi 真鰯  Japanese sardine (Sardinops melanostictus)

Medai Japanese butterfish (Hyperoglyphe japonica)

Mekajiki   女旗魚  swordfish (Xiphias gladias)

Mishima Okoze – Japanese stargazer (Uranoscopus japonicus)

Mizudako 水蛸 North Pacific giant octopus (Octopus dofleini)

Sake 鮭 salmon (Oncorhynchus keta)

Sanma 秋刀魚 Pacific saury (Cololabis saira)

Shirako – milt sac, often from cod, prized when from fugu

Shishamo – Japanese longfin smelt (Spirinchus lanceolatus)

Tachiuo 太刀魚 cutlassfish (Trichiurus lepturus)

Tarabagani 鱈場蟹 Alaska king crab (Paralithodes camtschaticus)

Tsubugai  つぶ貝 whelk  (Buccinum undatum)

Warasa 鰤 young Japanese amberjack (Seriola quinqueradiata)

Yanaginomai – yellow-body rockfish (Sebastes steindachneri)

November Seasonal Japanese Seafood

Chidai

Chidai

Autumn is a great time for Japanese seafood as a lot of the fish are rich with fat. This time of year we love sanma, both as sashimi, or simply salted and grilled. Katsuo done tataki-style, seared on the outside and rare on the inside, calls out for some shochu or nihonshu. And when it gets really cold, Shinji loves kanburi, or the winter buri (Japanese amberjack) rich with fat and as sashimi.

This list of November seafood is short as I don’t have a lot of time at the moment, but I do hope to update it later this month along with links to photo of the seafood.

Akagarei flathead flounder (Hippoglossoides dubius)

Ara – rock cod (Nuphon spinosus)

Buri – Japanese amberjack (Seriola quinqueradiata)

Chidai – crimson sea bream (Evynnis japonica)

Ginsake – coho salmon (Oncorhynchus kisutch)

Hamadai – ruby snapper (Etelis coruscans)

Hokke – arabesque greenling (Pleurogrammus azonus)

Katsuo – bonito or skipjack tuna (Katsuwonus pelamis)

Kawahagi – thread-sail filefish (Stephanolepis cirrhifer)

Kurigani – helmet crab (Telmessus cheiragonus)

Medai – Japanese butterfish (Hyperoglyphe japonica)

Mishima Okoze – Japanese stargazer (Uranoscopus japonicus)

Mizudako – North Pacific giant octopus (Octopus dofleini)

Sanma – Pacific saury (Cololabis saira)

Shishamo – Japanese longfin smelt (Spirinchus lanceolatus)

Yanaginomai – yellow-body rockfish (Sebastes steindachneri)

September Seasonal Japanese Seafood 9月旬の魚

September Seasonal Japanese Seafood

Sanma

Sanma

Perhaps no fish signals the arrival of autumn to me than sanma (Pacific saury), a silver skinned, long and skinny fish that for me is best when simply salted and grilled. This at night with a glass of nihonshu or shochu is heaven for me. What many Japanese especially appreciate is the bitter innards of the grilled sanma, a nice match for a hearty sake.

The shijimi (corbicula clams) are perfect in a bowl of miso soup and asari (Japanese littleneck clams) are great simply steamed in some sake or if you are craving a Western preparation, then steamed with white wine and garlic and served over pasta.

Many flounders are in season now. We like these meuniere style, sauteed in butter and then finished with a bit of freshly squeezed lemon juice.

Finally, a lot of these are great as sashimi. Shinji likes the fishy seafood like nishin (Pacific herring), sanma (Pacific saury), and iwashi (Japanse anchovy).

To make it easier for readers to understand what each seafood is I have linked to a photo of the seafood. Just click on the Japanese name.

Ainame 鮎並 fat greenling (Hexagrammos otakii)

Aka garei 赤鰈 flathead flounder (Hippoglossoides dubius)

Akijake 秋鮭

Amaebi 甘海老 sweet shrimp (Pandalus borealis)

Asaba garei 浅羽鰈 dusky sole (Lepidopsetta bilineata)

Asahigani spanner crab (Ranina ranina)

Asari 浅蜊 Japanese little neck clam (Ruditapes philippinarum)

Awabi 鮑abalone (Haliotis sorenseni)

Ayu 鮎 sweetfish (Plecoglossus altivelis altivelis)

Baka gai 馬鹿貝 surf clam (Mactra chinensis)

Benizuwai gani 紅頭矮蟹 red snow crab (Chionoecetes japonicus)

Botan ebi ボタンエビ Botan shrimp  (Pandalus nipponesis)

Dojou 泥鰌 loach (Misgurnus Anguillicaudatus)

Ezo bafun uni 蝦夷馬糞海胆 short-spined sea urchin (Strongylocentrotus intermedius)

Ezobora 蝦夷法螺 whelk (Neptunea polycostata)

Hakkaku 八角 sailfin poacher (Podothecus sachi)

Also called tokubire

Hanasaki gani 花咲蟹  spiny king crab (Paralithodes brevipes)

Hata hata 鰰  sailfin sandfish (Arctoscopus japonicus)

Hime ezobora 姫蝦夷法螺  sea snail (Neptunea arthritica)

Hirame 鮃 olive halibut (Paralichthys olivaceus)

Hokke 𩸽 arabesque greenling (Pleurogrammus azonus)

Hokki gai  北寄貝 surf clam (Pseudocardium sachalinense)

Hokkoku aka ebi 北国赤蝦  Alaskan pink shrimp (Pandalus borealis)

Hon maguro (or kuromaguro) 黒鮪 bluefin tuna (Thunus thynnus)

Hotate gai 帆立貝 Japanese scallop (Mizuhopecten yessoensis)

Ibodai 疣鯛 butterfish (Psenopsis anomala)

Kaki  牡蠣 oyster (Crassostrea gigas)

Katakuchi iwashi 片口鰯 Japanese anchovy (Engraulis japonicus)

Kawa yatsume 川八目 Japanese lamprey (Lampetra japonica)

Kawagarei or Numagarei 沼鰈 starry flounder (Platichthys stellatus)

Kegani 毛蟹 horsehair crab (Erimacrus isenbeckii)

Kinki or Kichiji 黄血魚 thornhead (Sebastolobus macrochir)

Kita murasaki uni 北紫海胆 Northern sea urchin (Strongylocentrotus nudus)

Kouika 甲烏賊 cuttlefish (Sepia (Platysepia) esculenta)

Kounago 小女子 Japanese sand lance (Ammodytes personatus)

Kuro gashira garei 黒頭鰈 cresthead flounder (Pleuronectes schrenki)

Kurokarei 黒鰈 black plaice (Pleuronectes obscurus)

Kuruma ebi 車海老 kuruma prawn (Penaeus (Melicertus) japonicus)

Ma anago 真穴子 conger eel (Conger myriaster)

Magarei 真鰈 littlemouth flounder (Pleuronectes herzensteini)

Mako garei 真子鰈 marbled flounder (Pleuronectes yokohamae)

Managatsuo 真名鰹 silver pomfret (Pampus punctatissimus)

Masu 鱒 trout (there are many types of trout – see nijimasu, sakuramasu)

Mizudako 水蛸 North Pacific giant octopus (Octopus dofleini)

Namako 真海鼠 Japanese sea cucumber (Stichopus japonica)

Niji masu 虹鱒 rainbow trout (Oncorhynchus mykiss)

Nishin 鰊 Pacific herring (Clupea pallasii)

Sake 鮭 salmon (Oncorhynchus keta)

Sakura masu 桜鱒 cherry salmon (Oncorhynchus masou maso)

Sanma 秋刀魚 Pacific saury (Cololabis saira)

Saragai 皿貝 Northern great tellin (Megangulus venulosa)

Shijimi 大和蜆 corbicula clam (Corbicula japonica)

Shirauo 白魚 icefish (Salangichthys microdon)

Souhachi 宗八鰈 pointhead flounder (Cleishenes pinetorum)

Suketou dara 鯳 Alaska pollack (Theragra chalcogramma)

Suna garei 砂鰈 sand flounder (Limanda punctatissima)

Surumeika 鯣烏賊 Japanese flying squid (Todarodes pacificus)

Tachiuo 太刀魚 cutlassfish (Trichiurus lepturus)

Tarabagani 鱈場蟹 Alaska king crab (Paralithodes camtschaticus)

Torigai 鳥貝 Japanese cockle (Fulvia mutica)

Unagi 鰻 Japanese eel (Anguilla japonica)

Wakasagi 若細魚 Japanese smelt (Hypomesus nipponensis)

Yanagi no mai 柳の舞 yellow rockfish (Sebastes steindachneri)