Weight : 0.8-1.4 kg

Peak : Jan-Feb, Mar-May

Ainame is a greenling fish found along Japan’s coast, especially in low-salt waters. It’s prized in Japanese cuisine for sushi, sashimi, and more, featuring mild, sweet meat with a firm texture. Its skin is delicious when flamed or blanched. Ainame is at its best in spring and summer, when it becomes fattier and more aromatic, making top-quality fish highly sought after.

Weight : 400-500 g

Peak : Oct-Nov, Dec-Feb, Mar

Akamutsu is a premium gourmet fish prized for its exceptional flavor and high fat content. Its tender, white meat has a natural sweetness, earning it the nickname “white toro.” This rich layer of fat beneath the skin gives the fish a melt-in-your-mouth texture, making it delicious whether served raw as sashimi or cooked.

Weight : 1-2 kg

Peak : Nov, Dec-Feb

Ankou is a highly prized winter delicacy in Japan. Its firm, mild-flavored meat and rich, creamy liver (ankimo) are particularly popular. Ankou is often featured in dishes like ankou nabe (hot pot) and is beloved for its versatility and elegant taste. Perfect for those seeking a unique and flavorful seafood experience.

Weight : 25-28 g

Peak : Dec-Feb

Chiayu is a highly prized freshwater fish in Japan. Known for its delicate, sweet flavor, it is often enjoyed grilled or used in traditional Japanese dishes, particularly in summer. Chiayu is considered a higher-quality variety of Ayu, carefully raised for its superior taste. This fish is perfect for those seeking a unique and refined seafood experience with a fresh, light taste.

Weight : 1-1.5 kg

Peak : Oct-Nov, Dec-Feb

Hirame, also known as olive flounder or bastard halibut, is a prized flatfish in Japanese cuisine. Known for its mild flavor and firm, delicate texture, it is commonly used in sushi and sashimi. Hirame is a versatile fish that can also be grilled or served in various traditional dishes. Its clean, light taste makes it a favorite choice for seafood lovers seeking an elegant dining experience.

Weight : 500-800 g

Peak : Nov, Dec-Feb, Mar

Hokke is a flavorful fish commonly enjoyed in Japanese cuisine. With its rich, tender meat, it is often grilled to perfection and served as a popular dish in Japanese homes and restaurants. Its savory taste and firm texture make it a great choice for seafood lovers looking for a delicious and satisfying meal.

Weight : 500-800 g

Peak : Nov, Dec-Feb, Mar

Houbou is a unique and flavorful fish prized in Japanese cuisine. It is known for its distinctive appearance with long, flowing fins that resemble a rooster's comb. The fish has tender, mild meat and is often enjoyed grilled, in soups, or sashimi. Houbou offers a refined taste, making it an excellent choice for seafood lovers seeking a delicate and elegant dish.

Weight : 100-200 g

Peak : Jan-Feb

Kamasu is a predatory fish valued for its firm, flavorful meat. It has a distinct long, slender body and is often enjoyed in Japanese cuisine, particularly in sushi and sashimi. Known for its rich taste, kamasu offers a unique seafood experience for those looking for a bold, savory flavor.

Weight : 0.8-1.2 kg

Peak : Nov, Dec-Feb, Mar

Kasago is a flavorful fish prized for its firm, tender meat. It is commonly found in rocky coastal areas and is often used in Japanese cuisine, including soups, stews, and grilled dishes. Known for its rich taste, kasago offers a satisfying seafood experience for those seeking a unique and savory dish.

Weight : 500 g

Peak : Dec-Mar

Kawahagi is a unique fish valued for its firm, delicate meat. It is often enjoyed in Japanese cuisine, especially as sashimi. The fish is particularly famous for its rich, flavorful liver, considered a delicacy. Whether served raw or grilled, kawahagi offers a refined and savory seafood experience.

Weight : 300-350 g

Peak : Dec-Feb

Kinki is a prized deep-sea fish in Japanese cuisine. Known for its rich, sweet flavor and delicate texture, it is often served grilled, simmered, or in soups. The fish’s distinctive golden eyes and tender meat make it a luxurious choice for those seeking an elegant seafood experience.

Weight : 1.2-1.8 kg

Peak : Nov, Dec-Mar

Kinmedai is a prized deep-sea fish celebrated for its rich, sweet flavor and tender texture. Its distinctive golden eyes and delicate meat make it a luxurious choice in Japanese cuisine. Often served grilled, simmered, or in soups, kinmedai offers an elegant and refined seafood experience perfect for discerning palates.

Weight : 1.3-1.7 kg

Peak : Dec-Mar

Kintokidai is a highly prized fish in Japanese cuisine. Known for its vibrant color and mild, sweet flavor, it is often enjoyed grilled, in sushi, or sashimi. Its delicate meat and refined taste make it a great choice for seafood lovers seeking an elegant and flavorful dish.

Weight : 1.3-1.8 kg

Peak : Dec-Feb

Kue is a highly prized fish in Japanese cuisine. Known for its rich, delicate flavor and firm, tender meat, it is often enjoyed in soups, hot pots, or grilled dishes. Its luxurious taste makes it a perfect choice for those seeking an elegant and flavorful seafood experience.

Weight : 0.8-1 kg

Peak : Dec-Mar

Kuromutsu is a prized fish in Japanese cuisine, known for its rich, fatty flesh and delicate flavor. It is often enjoyed grilled, in sushi, or sashimi. Its smooth texture and refined taste make it a luxurious seafood option for those seeking an elegant dining experience.

Weight : 1.5-1.8 kg

Peak : Nov, Dec-Feb

Kurosoi is a prized fish in Japanese cuisine, valued for its firm texture and rich flavor. It is often enjoyed grilled, in soups, or stews. Its savory taste and hearty meat make it a great choice for seafood lovers looking for a satisfying and flavorful dish.