March Seasonal Japanese Seafood

tairagaiTairagai, hokkigai, and kinmedai in a tairagai shell

March is a delicious month for seafood. The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick vongole style pasta. Grilling salted fish heads of buri or tai is quick and simple and the perfect accompaniment to sake or shochu. Bitesize tiny hotaru ika can be quickly blanched and then served with a sweet and vinegary sumiso dressing. Nishin can be salted and grilled. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic.

 

If you click on the Japanese name of the seafood you should be directed to a link with a photo.

 

Akagai 赤貝 ark shell (Scapharca broughtonii)

Akagarei 赤鰈 flathead flounder (Hippoglossoides dubius)

Amadai 赤甘鯛 tilefish (Branchiostegus japonicus)

Ankou 鮟鱇 monkfish (Lophiomus setigerus)

Aoyagi  青柳  surf clam (Mactra chinensis)

Asari 浅利 Japanese littleneck clams (Ruditapes philippinarum)

Benizuwaigani 楚蟹  red snow crab   (Chionoecetes japonicus)

Buri 鰤 Japanese amberjack (Seriola quinqueradiata)

Chidai  血鯛  crimson sea bream (Evynnis japonica)

Fugu 真河豚 blowfish or pufferfish (Takifugu porphyreus)

Hamaguri 浜栗 common Orient clam (Meretrix lusoria)

Hira suzuki 平鱸   blackfin Japanese seabass (Lateolabrax latus)

Hirame 鮃 olive flounder (Paralichthys olivaceus)

Honmaguro 本鮪 bluefin tuna (Thunus thynnus)

Hoshigarei 星鰈 spotted halibut (Verasper variegatus)

Hotaru Ika 蛍烏賊擬 firefly squid  (Enoploteuthis chunii)

Hotate 帆立貝 scallops (Patinopecten yessoensis)

Iidako 飯蛸 ocellated octopus (Octopus ocellatus)

Itoyori 糸縒鯛 golden threadfin-bream (Nemipterus virgatus)

Kaki 牡蠣 oyster (Crassostrea gigas)

Kanburi 寒鰤 winter Japanese amberjack (see buri) (Seriola quinqueradiata)

Kasago 笠子 scorpionfish (Sebastiscus marmoratus)

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)

Kinki 黄血魚 thornhead (Sebastolobus macrochir)

Kinmedai 金目 (sometimes called kinme) splendid alfonsino (Beryx splendens)

Kohada 小鰭 gizzard shad (Konosirus pumctatus)

Madai (or Tai) 真鯛 seabream (Pagurus major)

Makogarei 真子鰈 marbled sole (Pleuronectes yokohamae)

Matsuba gani 松葉蟹 spiny crab (Hypothalassia armata)

Matsukawa 松皮鰈  barfin flounder (Verasper moseri)

Mebaru 目張 black rockfish (Sebastes inermis)

Mirugai 海松食 geoduck (Tresus keenae)

Nishin 鰊 Pacific herring (Clupea pallasii)

Oma honmaguro 大間鮪 bluefin tuna from Oma in Aomori (see honmaguro)

Saba 鯖 Pacific mackerel (Scomber japonicus)

Sakura ebi 桜蝦 sakura shrimp (Sergia lucens)

Sawara 鰆 Japanese Spanish mackerel (Scomberomorus niphonius)

Sayori 針魚 halfbeak (Hyporhamphus sajori)

Sazae 栄螺 turban shell (Turbo cornutus)

Shijimi 大和蜆 corbicula clams (Corbicula japonica)

Shirauo 白魚 whitefish or ice goby (Salangichthys microdon)

Soudagatsuo 騒多鰹 frigate mackerel  (Auxis thazard)

Surumeika  鯣烏賊  Japanese flying squid (Todarodes pacificus)

Tairagai 平貝 pen shell or fan shell (Atrina (Servatrina) pectinata)

Tara 真鱈 codfish (Gadus macrocephalus)

Tarabagani 鱈場蟹 Alaskan king crab (Paralithodes camtschaticus)

Umazurahagi 馬面剥 filefish scraper (Thamnaconus modestus)

Wakasagi 若細魚 Japanese smelt  (Hypomesus nipponensis)

Yanagi dako 柳蛸 chestnut octopus (Octopus conispadiceus)

Yari ika 槍烏賊 spear squid (Loligo (Heterololigo) bleekeri)

Zuwaigani 頭矮蟹 snow crab (Chionoecetes opilio)

 

 

 

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January Japanese Seasonal Seafood 一月旬の魚

kanburi

kanburi

 

January Japanese Seasonal Seafood

The seafood in winter is rich with fat as the fish protects itself from the cold waters. Some sashimi eaten this time of year will be a bit oily as a result. As always, we love to have most seafood as sashimi when possible, in particular tairagai and yari ika. Shinji in particular has a soft spot for kanburi or winter buri from Himi port in Toyama. He loves it as sashimi but it is also good as teriyaki or in the classic dish buri daikon – simmered with daikon in a slightly sweet soy broth. Kinmedai is also lovely when simmered in a soy broth as nitsuke.

Aozakana, literally blue fish, are the fishy fish in the mackerel family like saba and sawara. Sawara can be marinated in a sweet Saikyo miso and grilled, the miso helps to cover some of the intense fish flavor. Saba is nice simmered in miso in a traditional dish preparation called misoni. Shime saba is the term for saba that has been marinated in a sweet rice vinegar, essentially pickling it. Finally, each January we usually have ankou nabe, a hot pot of monkfish. We save the liver to prepare it as ankimo, often called “foie gras of the sea”. It is simple to prepare, see the recipe here.

If you click on the name of the seafood in Japanese you should be directed to a photo of it.

Akagarei – 赤鰈 flathead flounder (Hippoglossoides dubius)

Amadai – 赤甘鯛 tilefish (Branchiostegus japonicus)

Ankou – 鮟鱇 monkfish (Lophiomus setigerus)

Asari – 浅利 littleneck clams (Ruditapes philippinarum)

Benizuwaigani楚蟹  red snow crab   (Chionoecetes japonicus)

Buri – 鰤 Japanese amberjack (Seriola quinqueradiata)

Chidai–   血鯛  crimson sea bream (Evynnis japonica)

Hamaguri – 浜栗  common Orient clam  (Meretrix lusoria)

Hira suzuki – 平鱸   blackfin Japanese seabass (Lateolabrax latus)

Honmaguro – 本鮪 bluefin tuna (Thunus thynnus)

Hoshigarei –  星鰈  spotted halibut (Verasper variegatus)

Kaki – 牡蠣 oyster (Crassostrea gigas)

Kanburi – 寒鰤 winter Japanese amberjack (see buri) (Seriola quinqueradiata)

* The port of Himi in Toyama is famous for its kanburi.

Kinmedai– 金目 (sometimes called kinme) splendid alfonsino (Beryx splendens)

Matsuba gani – 松葉蟹 spiny crab (Hypothalassia armata)

Matsukawa –  松皮鰈  barfin flounder (Verasper moseri)

Nishin – 鰊  Pacific herring (Clupea pallasii)

Oma honmaguro – 大間鮪 bluefin tuna from Oma in Aomori (see honmaguro)

Saba – 鯖  Pacific mackerel (Scomber japonicus)

Sawara – 鰆  Japanese Spanish mackerel (Scomberomorus niphonius)

Shijimi – 大和蜆 corbicula clams (Corbicula japonica)

Soudagatsuo– 騒多鰹  frigate mackerel  (Auxis thazard)

Surumeika –   鯣烏賊  Japanese flying squid (Todarodes pacificus)

Tairagai –  平貝  pen shell or fan shell (Atrina (Servatrina) pectinata)

Yanagi dako – 柳蛸 chestnut octopus (Octopus conispadiceus)

Yari ika – 槍烏賊 spear squid (Loligo (Heterololigo) bleekeri)