TWF_TsukijiExpress

We Provide the Symbol of Japanese Seafood - Tsukiji

Tsukiji Express

The Ultimate Fish Delivery Service from Tsukiji to Your Restaurant

No other name may be so closely associated with high-end sh than “Tsukiji”. is venerable sh market in Tokyo is world-renowned for being the direct access point for the most sought aer sh in the world. is is a place that everyone is allowed to visit. Howev- er, if you go to Tsukiji seeking to purchase sh, then it's a dierent story. You immediately sense that you are stepping into the wrong place if you just come in the market to buy a few sh for dinner. It's a place that has been uniquely shaped by an enduring history and generations of the nest professionals in the industry. True World Foods’ sh buyers have unparalleled access to this sanctuary. From early morning, they work through the whole market to inspect and handpick the sh and other seafood or to talk with the incredible number of vendors of Tsukiji - ensuring that you get the best quality.

rough the direct connection to the market and dedication of the buyers, we can deliver the freshest Tsukiji sh within 24 hours. is is what we call " Tsukiji Express®". With Tsukiji Express®, your order is delivered to you via our ultimate shipping method, which has been perfect- ed over time through extensive research and develop- ment to get your order to you in the same condition as when it le the Tsukiji Market. When it is delivered to your restaurant, it is as fresh and safe as you can get in Japan. No matter which city you are in, the Tsukiji Market is now close at hand. We are looking forward to seeing your smile as you impress your customers with some- thing as rare and exciting as sh from Tsukiji.

Quality Seafood Direct

JAPAN

from

Tsukiji Express® is the ultimate door-to-door service, delivering the highest quality sh directly to your restaurant from the world’s biggest sh market, Tsukiji. No matter which city you are in across the U.S., the bounty of Tsukiji Market is now close at hand.

1. e “elite sh” caught in Japan’s regional waters is brought to Tsukiji

2. Orders are placed with our Tsukiji buyers in Japan.

3. e nest sh are selected.

4. Overnight airshipment to the U.S.

Tsukiji

anks to the unique geographical traits and ecosystem of Japan, vendors based there consistently produce high-quality seafood that is renowned worldwide. e “elite sh” caught nationwide are brought to Tsukiji Fish Market in Tokyo, where True World Foods has unparal- leled access thanks to its exclusive partnerships.

When our Tsukiji buyers are at the market, you can be certain that they will only choose the best sh out of the prestigious selection of “elite sh” to ship out to the U.S.

Aer we procure your order, it travels overnight by air to the U.S. From there it will reach the closest shipment center to you.

At True World Foods, the moment we receive your Tsukiji order, we relay it to our own buyers in Japan. at very morning, our buyer stationed at Tsukiji will fulll your request. We also provide our customers with a monthly Tsukiji Express® Air Shipment calendar to make keeping track easier.

5. Safety and quality inspection at TWF’s facility in the U.S.

6. Checking the quality of sh

7. Ecient delivery to restaurants.

8. Satisfying your custom- ers.

e fresh sh shipped directly from Tsukiji are essential to the menus at restaurants. ey depend on True World Foods to provide the perfect ingredients that meet the standards of Japanese specialists seeking the authentic and exquisite taste of sushi.

Upon arrival in the U.S. the sh is immediately transferred to a True World Foods facility, where we examine the products according to FDA protocols.

Aer the sh is cleared by the FDA, True World Foods employees perform another inspection. is is to check for any signs of damage or deterioration of its quality. Only the nest fresh sh make it to our customers, like the Aji shown above.

When it is served to your customers, the food will taste so fresh as if it never le Japan.

SPRING

築地鮮魚おすすめ情報

When served fresh as sashimi, it oers a unique aroma and umami. Using Su-jime (vinegar marinade) to turn it into Oshi-Zushi (pressed sushi) is famous in Japan. It can also be grilled or braised! Dried Ebodai brings out more of its umami and is like no other. BUTTER FISH (EBODAI) エボダイ Hokke is a dicult sh to be served raw due to how fast the sh spoils, thus only a few restaurants in Japan serve them in sashimi. But this farmed Hokke can be safely served raw anywhere in Japan. It can be served in sashimi, or if seared the avor changes and can be enjoyed dierently. ough the imports aren’t steady, we will ship out only when available. FARMED ATKA MACKEREL (HOKKE) 養殖ホッケ 1.5-2.2 LB/PC FARMED IN HOKKAIDO HOK1102-L

EBO1100

2 PC/LB

LINE-CAUGHT IN CHIBA, KANAGAWA

e character for Iwana can be read as “Rock sh” or “Magnicent sh”. It grows in fresh water so the avor is delicate and clean. e skin contains a unique aroma, so please try it grilled at least once. CHAR (IWANA) 岩魚3尾入り

IWA1101

100 G/3 PC/TR

FARMED IN IWATE, AOMORI

Ishigarei is coming into season at this time. Prices are more reasonable compared to Makokarei or Matsukawakarei so there are many restaurants that use it during the season. e meat is very clear and the texture is rm. FLOUNDER (ISHIGAREI) 石カレイ

ISG1100

2-5 LB/PC

LINE-CAUGHT/NET IN CHIBA, SHIZUOKA, MIE

FARMED IN EHIME By adding the famous Ehime oranges to their feed, they’re able to infuse the citrus avor into the meat of the sh. e citrus also diminishes the shy smell from the engawa/liver, and lis the avor to the next level. It also works as an anti-acidier to keep the meat fresher for a longer time. Not just used for sashimi, it’s gaining popularity in other cuisines too. FLUKE (MIKAN-HIRAME) みかんヒラメ 2-3 LB/PC e spawning season for Ainame diers depending on their location, but they generally become bigger aer October-December. Ainame tends to spoil quicker, therefore we recommend the Ike-jime Ainame caught fresh that morning. GREENLING (AINAME) アイナメ HRA1101M

AIN1100

1-2 LB/PC

LINE-CAUGHT IN AOMORI, IWATE

ough normally boiled Shako is imported frozen, these are imported fresh! erefore the avor has more depth and there is more umami. We can either purchase the male or the female. ere are also ones that are already peeled so please specify when ordering. MANTIS SHRIMP (SHAKO) 殻付きボイルシャコ

SHA4007

500 G/TR

BASKET-FISHED IN HOKKAIDO

Hamo is coming into season around this time. True World Japan will only send out Hamo that have been ike-jime the morning we ship the order. e 1.1lb packs that have already been lleted and bone-cut are popular too. PIKE EEL (HAMO) ハモ

HAM2100

1-2 LB/PC

LINE-CAUGHT IN TOKUSHIMA, AICHI

e delicate white meat is oen served as sashimi, but since it lacks uniqueness it is at times considered to be better when served in other ways. But if you age the meat, more of the umami will come out. It works well with soy sauce so when braised it tastes great. Black Mebaru is also around the same price. ROCKFISH (AKA-MEBARU) メバル

MEB1100

2 PC/LB

LINE-CAUGHT/NET IN AOMORI, AKITA, SAN’IN

Wild Kurosoi can be caught in the Seto inland sea, Hokkaido, and Aomori. Fresh ones are best as sashimi, but they're just as tasty when stewed or fried. ROCKFISH (KUROSOI) 黒ソイ

SOI2100

1 LB/PC

LINE-CAUGHT/NET IN AOMORI, HOKKAIDO, AKITA

Fujisan salmon is in season again this year. Farmed in clean fresh water, the rare rainbow trout is a stunning 5lb size. e avor is crystal clear, and one item that is denitely recommended from True World Japan. Fujisan salmon is a type of brand in Japan. Comes in 2pc/box. SALMON (FUJISAN SALMON) 富士山サーモン

NIJ1300

4-5 LB/PC

FARMED IN SHIZUOKA

As a sushi ingredient, it is widely known and popular for its avor and nutrition! Full of vitamin, iron, calcium, EPA and DHA, it can burn o excessive body fat. Can be served in sashimi, carpaccio, tempura, or in many other ways. SARDINE (IWASHI) イワシ

IWA1100

4-9 PC/LB

NET-FISHED IN CHIBA, ISHIKAWA, MIE, OSAKA, AICHI

A seasonal item only available during this time of the year. Braising Mako is recommended, while Shirako can be baked, braised, or used for tempura. SEABREAM ROE ･ MILT 真鯛の真子・白子 Suzuki meat is clear and aky, containing a unique umami. Besides sashimi during the summer, it can also be served in carpaccio. e sh changes its name as the size gets bigger, growing from Fukko, Seigo, to Suzuki. We mainly choose the live ike-jime, but the non ike-jime ones are also available at a better price. Fukko can usually still be ordered during this time. SEA BASS (SUZUKI) 天然スズキ 5 LB+/PC LINE CAUGHT/NET IN SHIZUOKA, AICHI, MIE, ETC. SZU1100

MAD2900-MAD2901

500 G/PK

EHIME, KUMAMOTO, OITA, KAGOSHIMA

Ayu is a product that coincides with the arrival of spring. It is best enjoed with a little salt or miso. SMELT (AYU) 鮎（養殖10～12尾）

AYU1100

100 G/10-12 PC/TR

LINE-CAUGHT/NET IN NAGASAKI, MIYAZAKI, CHIBA, ETC

Please enjoy the more fragrant and avorful semi-farmed ayu. Great when plainly grilled, but can also be served as karaage (deep fried). Lately, there are restaurants that even serve them as sashimi. SMELT (AYU) 半天然鮎（11尾入り）

AYU1151

11 PC/2.2 LB/TR

SEMI-FARMED IN AICHI, SHIGA, SHIZUOKA

Words cannot describe the Snow Crab's deliciousness. e juicy meat and fragrant sweetness are like no other. ese days, prices have gone down because of the season. SNOW CRAB (ZUWAI-GANI) ズワイガニ

ZUW6030

1.5 LB/PC

BASKET-FISHED IN HOKKAIDO

Raw rey squid must be handled carefully during preparation, but the avor or freshly boiled ones is like no other. If you properly remove the intestines, you can serve it as sashimi or even nigiri. So Hotaru ika sashimi has a avor that is completely dierent from the boiled ones. SQUID (HOTARUIKA) FROZEN 生ホタルイカ（冷凍）

HOT1000

200 G/PK

NET-FISHED IN TOYAMA

Known as the rare golden ikura, it is actually the roe from Yamame. is roe can add a great color accent for nigiri, chirashi, and many other cuisines. TROUT ROE (YAMAME NO TAMAGO) 海やまめ黄金の卵

CAV40214

100 G/PK

FROMMIYAZAKI

SUMMER

築地鮮魚おすすめ情報

Aodai contains a beautiful white meat with a clean taste and so texture. Since its avor is mild, it can be used in a variety of dishes without dominating the avor. When served as sashimi or nigiri, it can be seared and served skin-on. BLUE FUSILIER (AODAI) 青鯛

AOD1100

1-2 LB/PC

LINE-CAUGHT IN OGASAWARA, KANAGAWA

Takabe is a buttery sh that is exceptional when grilled. If it’s fresh, it is also delicious in sushi. e meat is so and fatty, so it matches well with sushi rice when made into a nigiri. BUTTER FISH (TAKABE) タカベ

TKB1100

2 PC/LB

NET-FISHED IN CHIBA, TOKYO, KANAGAWA

LINE-CAUGHT/NET INNAGASAKI, KOREA It’s considered one of the main traditional ingredients in sushi and a must have for high-end sushi restaurants in Japan. Can be served grilled into a bo-zushi(stick sushi) or stewed inside a nitsume (sauce made from the head and bone of the eel). Some restaurants seem to even tempura and serve in sushi these days. CONGER EEL (ANAGO) 穴子 5 PC/LB - 1.5 LB/PC ere’s a tradition to eat unagi in Japan on the “cow day” during the summer and that day is coming up! ough the price is still high, there are still many that want a taste of fresh cooked unagi. Fresh grilled unagi is totally dierent from anything you’ve tasted. Unagi sushi is also exceptional! EEL (IKEJIME UNAGI) 活〆ウナギ ANA1120~1190

UNA1100~UNA1150

1-2 PC/LB

FARMED IN AICHI, CHINA

Kochi is at its prime during summer. It goes well with sushi rice to bring out its natural umami. e best ones are the live ike-jime, but ones that aren't are also available. Meat contains a so texture and a hint of umami, therefore it is for a seasonal special. FLAT HEAD (MAGOCHI) コチ

MAG1100

1.5-3.3 LB/PC

LINE-CAUGHT/NET IN SHIZUOKA, CHIBA, MIE

Amongst the ounders, one of the most popular neta used in sushi is the Makogarei. It’s prime is during Summer and the imports are steady! ough a white meat sh, there is a dened umami within itself. It is in season from now up until Fall. FLOUNDER (MAKOGAREI) マコガレイ

MAK1100

2.2 LB UP/PC

LINE-CAUGHT/NET IN AOMORI

e most reasonably priced ones are troll-caught, but the line-caught or net caught ones are also available. We will pick out the best ones available. FLUKE (HIRAME) 天然平目

HRA1100

4-5 LB/PC

LINE-CAUGHT/NET IN CHIBA, SANRIKU

Kihata oers ne white meat with a sweet oily content. By letting the loin age, the umami increases in the meat. e meat can be stored longer than other white meat, so please enjoy the change in avor. Also can be used in stew or any other dishes. GROUPER (KIHATA) キハタ

HAT1104

1.5-3.3 LB/PC

LINE-CAUGHT IN NAGASAKI

In the western side of Japan, it is called a Fugu (blowsh) of the summer because of its rm, umami-rich white meat. It is a sh that you usually don’t see in Japanese sh market due to its high price. Best served when thinly slice with ponzu or citrus soy sauce. GROUPER (AZUKIHATA) アズキハタ

HAT1107

1.5-2.2 LB/PC

LINE-CAUGHT IN KYUSHU

For those who’ve tasted this sweet, avorful crab once, it will stay in their memory. Raised in the cold sea water of Hokkaido feeding on the best grade of konbu, their avor is exceptional! e season is very short (July-August) and the imports are unsteady so it isn’t a product that is always available! HANASAKI CRAB (HANASAKIGANI) 花咲ガニ

HAN6050

1-2 LB/PC

BASKET-FISHED IN HOKKAIDO

ough you may think all the aji may be similar, there is a wide variety of grades for Aji: from net-caught up to line-caught processed the day of, or harvest location can easily change its avor/tex- ture. Amongst them, tsuri(wild, single line-caught) Aji is the best. JACK MACKEREL (TSURI AJI) 上釣りアジ

AJI1100~1170

1-2 PC/LB

LINE-CAUGHT IN EHIME, KANAGAWA, OOITA

When freshly boiled, kegani is exceptional. e kani-miso(crab innards) is treasured in Japanese cuisine as a delicacy. Please enjoy the hairy crab’s avor and its umami from the miso. KEGANI CRAB 毛ガニ

REGULAR KEG6030 LARGE KEG6050

NET FISHED IN RUSSIA, HOKKAIDO

ough mackerel’s avor becomes bland during spring to summer, blue mackerel (goma saba) is valued because it stays delicious. ough there are preferences, we denitely recommend the blue mackerel over the mackerel during the summer. If bought by the case, the price becomes cheaper. MACKEREL (GOMA-SABA) ゴマサバ

GOM1100

1.5-2.2 LB/PC

NET-FISHED IN CHIBA, SANRIKU, MIE

SHA4000

MEDIUM-SIZE

NET-FISHED IN HOKKAIDO

Kurodai is a popular sh known as Chinu amongst the sherman. Presents a unique aroma that interestingly matches sushi rice, making it delicious. PORGY (KURODAI) クロダイ

KUR1100

2-5 LB/PC

LINE-CAUGHT/NET IN SETONAI, HIROSHIMA, KYUSHU, TOUHOKU

Wild Kurosoi can be caught in the Seto inland sea, Hokkaido, and Aomori. Fresh ones are best as sashimi, but if stewed or fried it’s as tasty. Prices are very appealing! ROCKFISH (KUROSOI) 黒ソイ

SOI1100

1 LB/PC

LINE-CAUGHT/NET IN AOMORI, HOKKAIDO, AKITA

DIVING CAUGHT IN AOMORI, HOKKAIDO Wild Sea squirt’s unique texture and avor like the ocean is like no other. Pairing with cucumber and sanbai-zu(equal portion of soy sauce, mirin, and vinegar) is delicious. An interesting fact is that Hoya contains a mineral to make Sake sweeter, therefore it is recommended for sake pairing. Since it’s full of vitamins, calcium, iron, and other minerals, it is said to be good for the kidney and skin. SEA SQUIRT (TENNEN HOYA) 天然ほや 2 PC/LB ough suzuki’s a white-meat sh, the meat itself is clear and aky, containing a unique umami. Besides sashimi during the summer, it can also be served in carpaccio. It is a sh that changes it’s name as the size gets bigger, growing from Fukko, Seigo, to Suzuki. We mainly choose the live ike-jime, but the non ike-jime ones are also available at a better price. Fukko is still available if ordered. SEA BASS (SUZUKI) 天然スズキ 4-5 LB/PC Renkodai (kidai) is one of the preferred ingredients in sushi/sashimi because of its avor. Since its appearance is also bright and appealing, it stands out amongst other shes. It is recommended to leave the skin on and yubiki (briey pour some hot water on the skin to semi-cook the skin side) since the sweetness lies right under the skin. It's also delicious when grilled whole. SEABREAM (RENKODAI) レンコ鯛 1-2 PC/LB HOY1001 DIVE-CAUGHT IN HOKKAIDO Please trying this Ensui uni, which best preserves the avor and aroma of fresh uni. Making a uni donburi with just the ensui uni is a luxury that can’t be expressed in words! With such dierence in avor from the wooden trays, using Ensui can stand out from other restaurants! Ensui from Yoichi is also available and delicious, but more expensive. SALTED SEA URCHIN ROE (UNI) 塩水ウニ 100 G/TR UNI4000 LINE-CAUGHT/NET IN SHIZUOKA, KANAGAWA, AICHI, MIE, ETC. SUZ1100 NET-FISHED IN SHIZUOKA, KYUSHU SHK1100 During the beginning of the harvest each year, the price skyrockets due to high demand. Since four or ve llets are used for one nigiri, these petite shes are a lot of work but a restaurant that does such work is acknowledged for its crasmanship. In Tokyo, fall used to be its season, but since transportation from Kyushu or Shikoku region has improved, end of June is considered the beginning of the season. SHAD (SHINKO) シンコ 3-6 PC/1 KAN Shin-ika size is getting bigger. Shin-ika is known for its tenderness and sweetness.ough the import started last month, they’ve grown to a better size now for sushi. In Edomae sushi, Shin-ika is treasured for its history. erefore, if you would like to try this limited seasonal item, please note that it is a product on high-demand. SQUID (SHINIKA) 新イカ 6-9 PC/LB LINE-CAUGHT IN FUKUOKA, NAGASAKI, SHIMANE REN1100 NET FISHED IN KAGOSHIMA, KUMAMOTO SHN1000

Wild ones are rare and expensive, but the farmed ones are stable and reasonable. Chosen from vendors with the best quality and farming methods, we will ship out the best available in the market. STRIPED JACK (SHIMA-AJI) 養殖シマアジ

SAJ1103

3-5 LB/PC

FARMED IN EHIME, OOITA

ough there are many restaurants that use Isaki throughout the year, Summer is its prime and the imports are better. Since a hint of oil and sweetness lies just under the skin, many keep the skin on and sear or yubiki. THREELINE GRUNT (ISAKI) 大イサキ

ISA1100

1.5-2.2 LB/PC

LINE-CAUGHT/NET IN NAGASAKI, OOITA, ETC.

Packed with the scent of the ocean and a crunchy texture that you’ve never had before. Grilled with the shell on is one of the simplest, yet tastiest ways of preparing it. We would recommend this style if you are trying Sazae for the rst time. TOP SHELL (SAZAE) サザエ

SAZ5030

1-3 PC/LB

FROM NAGASAKI, CHIBA

FALL

築地鮮魚おすすめ情報

Kinmedai is a highly popular sh throughout the year, but the ones caught from the day boats (Ji-kinmedai) of Choushi, Katsuura, Inatori are highly praised and pricey. Kinmedai will become tastier as it gets colder and the non day-boat ones are cheaper and available. ALFONSINO (JI-KINMEDAI) 地金目鯛

KIN1103A

2-3 LB/PC

LINE-CAUGHT/NET IN CHIBA, SHIZUOKA

LINECAUGHT/NET INWAKAYAMA, ISHIKAWA, KYUSHU Akamutsu is in its prime but the imports are still low. A luxury sh, “Aka Mutsu” or Black roat, is a sh that is packed with oil and umami that can impress anyone. ough expensive, it makes you want to try it again. 500g-700g size are quite expensive, so we will ship out the 500g ones. e larger ones may be available if requested. BLUEFISH (AKAMUTSU) アカムツ 1 LB/PC e sweetness and delicate umami that seeps from the oil of this sh is exceptional! Also used in Chinese, French, and Italian cuisine. e line-caught ones are pricey, but worth every penny. BLUEFISH (KUROMUTSU) 黒ムツ AKA1102

KUR1102

1.5~2.5 KG/PC

LINE-CAUGHT/NET IN KYUSHU, KOCHI

NET-FISHED INHOKKAIDO SHI2130 ough the frozen ones are well known, the fresh shishamo can only be caught at a special region during a limited time in Hokkaido. Compared to the Capelin that are caught in Alaska or Norway, the ones fromHokkaido are much fattier and tastier. If Tempura or deep fried they can be served whole. Fresh ones can only be provided during October, but the frozen ones can be purchased anytime. When grilled, the aky meat is delicious! CAPELIN(HON-SHISHAMO) 本シシャモ 9-15 PC/LB

e large fresh ones can be used for sashimi or sushi. Mehikari is a delicious petite white meat sh packed with umami and amami. Also called “Torobocchi” in Shizuoka, and as the name states, its very fatty. e bones are thin so when deep tried/tempura, you can eat it whole. Very tasty! GREEN EYES (MEHIKARI) メヒカリ

MEH2100

30-40 G/PC

NET-FISHED IN AICHI, CHIBA

Kijihata is said to taste the best out of all the Hata. It always has been a popular sh in the west for its umami and avor, and has started gaining popularity in the east too. Sashimi is delicious, but stew made with its bone broth is exceptional. GROUPER (KIJIHATA) キジハタ

HAT1103

3-5 LB/PC

LINECAUGHT/NET IN KAGOSHIMA, NAGASAKI, OITA, MIYAZAKI

Onagadai import is steady. Known for its aky, delicate umami, Onagadai is one of the most prestigious white meat sh. e skin can be taken o, but we’d recommend to serve with the skin on, seared or yubiki. Also called Hamadai in certain areas, or Akamachi in Okinawa. ONAGA-SEABREAM (ONAGADAI) 尾長鯛

ONA1100

5-7 LB/PC

LINECAUGHT IN KAGOSHIMA, OGASAWARA

A sh that reminds us of the upcoming Fall, sanma is consumed by all Japanese at least 2-3 times every year. A fresh one can be served as sashimi, but it is also exceptional when grilled and served with grated daikon. e price will dier by its size. e large fattier ones are expensive, but still popular. SAURY (SANMA) サンマ Hatahata contains a unique umami and is a sh loved by the Akita province for its “shottsuru” stew (shottsuru is a special sh sauce made only from salt and hatahata). A dish called “Yu- age” where they serve using only dashi from Konbu is very tasty too. Also recommended salted or miso grilled. Another sh that represents Fall. SANDFISH (HATAHATA) ハタハタ 4-5 PC/LB FROM HOKKAIDO, AOMORI Denitely one of the delicacies that can only be enjoyed during Autumn. ey only come into the market during sake season. is year the season is a bit early. Mid-October is known to be the prime for sujiko: If too early, the membrane is too so, but if too late in the season, the membrane becomes too hard. A house-made fresh ikura is guaranteed to please the customer! SALMON ROE (SUJIKO) 生筋子 - Keiji is a rare salmon that can only be found in one out of 10,000 salmon. At Laus, it was recorded to once reach $1,000 per sh. What’s so special about this sh is that it is an immature Keta-salmon that still hasn’t distinguished its sex and has migrated with the adults. SALMON (KEIJI) 鮭児 SUJ2000 NET-FISHED IN HOKKAIDO, AKITA, HYOGO HAT1100 NET-FISHED IN HOKKAIDO KEI1200 4-7 LB/PC

SAN1100~SAN1150

3 PC/LB

NET-FISHED IN HOKKAIDO, SANRIKU

Can be served raw, but this is Hotate recommended for cooking. Hokkaido 18pc/pk frozen Hotate vacuum packed! Sautéed with butter, deep-fried, tempura, it’s all delicious. Currently the inventory is 200kg. First come rst serve! Please write down “18pc/pk special frozen Hotate” when ordering. SCALLOP (HOTATE) お徳用冷凍ホタテ貝柱18玉

HOT0130

18 PC/350 G/PK

FROM HOKKAIDO

Suzuki is becoming one of the most familiar seafoods in restaurants nowadays. Wild suzuki is good, but farmed suzuki is also gaining popularity since the quality and avor is consistent. Suzuki is a great sh that can be used not just for sashimi but in many other ways. SEA BASS (SUZUKI) 養殖スズキ HAK1100 eir ocial name is “Tokubire” but Hakkakum(Octagon) is more known for this sh due to its shape. White meat is oily and packed with umami but their yield is small due to its large head. ey are still sought aer due to its avor and rarity. ough the tough skin cannot be served raw, if dried and deep-fried they bring out a unique scent and can be served. Filleted and grilled with sauce made from scallion, miso, and their liver is also delicious. SCULPIN (HAKKAKU) 八角（ハッカク） 1 LB/PC LINE-CAUGHT IN HOKKAIDO

SUZ1101

3-5 LB/PC

FARMED IN EHIME

Another farmed madai that uses fruits for feed. A collaborative product from the famous Pon juice company in Ehime! e meat texture is better and doesn’t have the distinct farmed fed smell. Can be shipped Asa-jime, and its pricing is the same as the other Tsukiji madai. Please try it out! SEABREAM (MIKAN-MADAI) みかん真鯛

MAD1121M

3-4 LB/PC

FARMED IN AICHI

FARMED IN NAGASAKI Suppon is a famous ingredient in Japan that even has its own specialty restaurant. Suppon stew has its unique depth of avor and umami like no other. At the end of the meal, you can add in some rice to make a delicious zo-sui(porridge). Packed with collagen, it is an ingredient benecial for both health and beauty. SOFTSHELL TURTLE (SUPPON) スッポン 1.5 LB/PC During fall, Ayu swims downstream to prepare for spawning season. e Ayu caught during this time is called “Komochi Ayu” or “Falling Ayu” because it bears Shirako(milt) or Roe. Komochi Ayu can only be caught during a short season between September to October, and is valued for its unique avor, dierent from the regular Ayu. ey are also delicious when braised in soy sauce, mirin, and sugar. SMELT (AYU) 子持ち鮎 10-12 PC/KG e name “Sawara” is written as “Fish of Spring”, but in reality their prime is considered to be during Winter. ey are also called Kan-sawara due to their high fat content during their prime. If fresh, sashimi is exceptional because their meat melts in your mouth. is silver skin sh can also be served seared with its skin on; this method emits a unique, avorful aroma that stirs your appetite. SPANISH MACKEREL (SAWARA) サワラ 5-9 LB/PC SUPPON FARMED IN KISHU, SHIZUOKA AYU1154 LINECAUGHT/NET IN NIIGATA, YAMAGATA SAW1100

We’ve CAS frozen a nice fresh surume squid. Surume is known for its umami in comparison to other squids. ough the meat is sti, as you chew more the avor seeps out. If the proper technique and work is put into it, it can bring out its full potential. SQUID (SURUME IKA) CASスルメイカ

SUR1000

300 G/PC

LINE-CAUGHT IN SHIMANE

LINE-CAUGHT/NET IN HOKKAIDO BUR1101 Tenjyou Buri was originally a brand buri that was caught at Yoichi, Hokkaido, but any Buri caught in Hokkaido this time of the year can be considered Tenjyou Buri. Feeding on the fattened Sanma, Ika, and Iwashi, they’re the Buri before the famous oily Kan-Buri. ey will eventually descend south for spawning season. Unlike the farmed hamachi, please try and enjoy the natural avor and umami from the wild Buri. YELLOWTAIL (BURI) 天上鰤 22 LB UP/PC

WINTER 築地鮮魚おすすめ情報

LINE CAUGHT IN KATSUURA, SHIMODA e line-caught ones from Katsuura, Shimoda, and Inatori, will be selected based on the harvest. Since these day-boats are smaller than regular shing boats, the imports/price can widely vary depending on the weather, but we will do our best to provide it with a stable price. Winter season Jikinmedai is most exceptional in both sashimi and stews. ALFONSINO (JI-KINMEDAI) 地金目鯛 2-3 LB/PC KIN1133

Summer Kamasu taste cleaner and more avorful than the winter ones. Also delicious if salted and seared! Seared kamasu sushi is becoming a trend these days. A sh that makes you want seconds when you try it. BARRACUDA (KAMASU) カマス

KAM1100

2 PC/LB

NET-FISHED IN KANAGAWA, MIE, ETC.

LINE-CAUGHT/NET IN NAGASAKI, HYOGO Medai is a sh that is available throughout the year, but its prime is actually winter. TWF Japan will select the medai caught on the Sea of Japan since it is considered fattier than the Pacic ocean side. Medai is a sh that goes well in any dish. When lightly marinated in vinegar and seared for sashimi, it is delicious. BLUE NOSE (MEDAI) メダイ 7-13 LB/PC It is farmed Japanese Bluen Tuna. Because of the restriction, as well as the decreasing numbers of Bluen every year, Farmed Bluen is gaining interest. e quality is getting better each year as it becomes more popular. BLUEFIN TUNA (HON MAGURO) 養殖本マグロ MED1100

T12108

120-150 LB/PC

FARMED IN EHIME, MIE, OOITA

カツオ

Spring Bonito is very lean. Autumn Bonito is fattier and rich in avor. BONITO (KATSUO)

KAT1100/KAT1100A

11-13 LB/PC

LINE-CAUGHT/NET INKYUSHU, CHIBA

Torigai harvest has come into season, so fresh boiled Torigai is available for shipping out in a chilled packed tray. COCKLE (TORIGAI), BOILED トリ貝

TOR5800

9 PC/TR

NET-FISHED IN KOREA

Shirako is starting to look good. Shirako is the milt from a True Cod, and also called “Kumowata”, “Kumoko”, or “Kikuko”. Aer lightly blanching, it goes great with ponzu. Also great in stews, grilled, or tempura! It is a popular item in Japan as a seasonal winter ingredient. COD MILT (SHIRAKO) 本白子

SRK2930

500 G/PK

FROM HOKKAIDO

タラ

For fresh line-caught cod, you can use Ryu-hi Konbu to marinate and create an exceptional sushi/sashimi. e male cod would also have shirako, so they are in demand. COD (TARA)

TAR1100

3-9 LB/PC

LINE-CAUGHT/NET INHOKKAIDO, AOMORI, SANRIKU

For fresh line-caught cod, you can use Ryu-hi Konbu to marinate and create an exceptional sushi/sashimi. e male cod would also have shirako, so they are in demand. Please try Tara out during its prime! PACIFIC COD (MADARA) 真鱈

TAR1100

5-9 LB/PC

LINE-CAUGHT/NET INHOKKAIDO, AOMORI, SANRIKU

When served with sanbai-zu(sauce containing equal portions of soy sauce, mirin, and vinegar) or vinegar-miso, it can be very tasty. CONGER EEL (NORESORE) ノレソレ

NRE1040

200 G/PK

FROM EHIME, AICHI

e yield for this sh is not ideal (only about 1/3 can be used). However, the pinkish white meat contains a unique Umami that can only be enjoyed from an Akayagara. When sliced bone-in and grilled, it preserves its full avor and is delicious. e meat contains a hint of shellsh-like avor. CORNET FISH (AKAYAGARA) ヤガラ

AKA1171

2-3 LB/PC

LINE CAUGHT IN MIYAZAKI, KAGOSHIMA

Fresh Tachiuo can be served skin-on for sashimi or sushi. Since the meat is so and oily, it also goes well on the grill or seared in sushi. e best ones are from Tokyo-wan, fatty but expensive. Tachiuo gets cheaper as it gets thinner, but TWF Japan would like to provide the best in the market. CUTLASSFISH 太刀魚

TAC1100

3-6 LB/PC

LINE-CAUGHT/NET INNAGASAKI, CHIBA, KANAGAWA

Out of all the squids, Sumi-Ika is the soest. So it makes a great ingredient for sushi. Winter time is the best season to try this squid since the meat becomes thicker and sweeter. Please try out the Sumiika. Also recommended for tempura. e tentacles can be prepped with vinegar aer being lightly blanched. CUTTLEFISH (SUMI-IKA) スミイカ

SUM1000

1 LB/PC

BASKET-CAUGHT INKAGOSHIMA, CHIBA, KANAGAWA

Usuzukuri (thin- sliced) served with kimo-shoyu(liver mixed with the soy sauce) is exceptional. Majority of the Umazura in the market are wild caught. FILE FISH (UMAZURAHAGI) ウマヅラハギ

UMA1104

1-1.5 LB/PC

LINE-CAUGHT/NET IN CHIBA, KUMAMOTO

Nameta-Karei has a long body, small head, and thick meat. Amongst the ounders, the amount of umami is top-class, and this sh is also known as the King of ounders. Exceptional when stewed! Please try it out once. FLOUNDER (NAMETAKAREI) ナメタカレイ

NAM1100

2-3 LB/PC

NET-FISHED IN KANTOU-HOKKAIDO, HYOGO

Wild Matsukawa imports are increasing! Known as the King of Flounder, it is an extremely delicious sh. Translucent beautiful meat with a ne texture, and a hint of sweetness from the natural oils. FLOUNDER (MATSUKAWA) マツカワカレイ

MAT1100

2-7 LB/PC

NET-FISHED IN HOKKAIDO, SANRIKU

Favored due to the lean meat and light texture. Tobiuo also has its unique scent. When served whole, the sh makes a wonderful presentation. Many chefs like to serve it with ginger and green onion rather than wasabi. FLYNG FISH (TOBIUO) トビウオ

TOB1100

2-3 PC/LB

NET-FISHED IN CHIBA, MIYAGI

e avor comes with class, and is considered one of the original Edomae sushi ingredients. When it’s salted, Sayori is said to increase in umami and sweetness. HALF BEAK (SAYORI) サヨリ

SAY1100-SAY1170

5-7 PC/LB

NET CAUGHT IN OSAKA, SANRIKU, CHIBA

Higedara is in season. Higedara is widely popular in stews or broiled dishes. Since the texture is on the so side, it is recommended to kobu-jime(marinate in Konbu) if you want to serve in sashimi. Please enjoy the taste of winter! HIGE-TARA (COD) ヒゲダラ Since Nishin lives in cold water, this sh carried a rich taste. But since it’s a sh that spoils fast, even in Tsukiji there aren’t many that come in fresh. erefore we will only ship out when we nd the best quality. When grilled there’s nothing like it, but when served as sashimi it brings out depth of avor like silver skin sh. Marinated in vinegar or citrus is equally delicious. HERRING (NISHIN) ニシン 2-3 LB/PC NET-FISHED IN HOKKAIDO NIS1100

HIG1100

2 LB+/PC

LINE CAUGHT IN KYUSHU-CHIBA

e meat of this sh is rm and packed with umami. It can be served stewed or steamed. Nigokori (a method where they stew and simmer the sh collagen into a gelatin) is exceptional. HOBO (BLUEFIN SEAROBIN) ホウボウ

HOU1100

1-1.5 LB/PC

LINE CAUGHT/NET IN KAGOSHIMA, EHIME

NET-CAUGHT IN SHIMANE, HYOGO ese petite shes are transparent and can be consumed whole. e season rst starts from Hokkaido or Aomori, but as it gets colder the larger size imports from Shinji Lake will start. e ones from Shinji are sold to high-end traditional restaurants in Japan. Besides sashimi, they can also be cooked with eggs, tempura, soups, or in various dishes. ICEFISH (SHIRAUO) 白魚 LARGE SIZE SHIU1100/SHIU1100A

ough many consider the prime time for Kisu to be summer, winter Kisu can also be very delicious. ough not oily, the mild avor is absolutely concentrated with umami, therefore considered one of the Edomae sh. e avor diers when Konbu-jime, Su-jime, or seared so it can be enjoyed in many ways. JAPANESE WHITING (KISU) キス ISE0100 Japanese Spiny Lobster can only be caught o the coast of Japan. Raised in the strong currents, their meat is succulent on a dierent scale. is time we are introducing CAS frozen Japanese Ise-Ebi when the price lowers during season. Since it’s frozen, you don’t have to worry about the meat deteriorating when the lobster dies, and it is convenient to use when you have a special guest in the restaurant. JAPANESE LOBSTER ISE EBI CAS凍結伊勢海老 150-200 G/PC NETFISHED INNAGASAKI, MIE, WAKAYAMA, CHIBA

KIS1100/KIS1150/KIS1170

4-15 PC/LB

NET-FISHED INCHIBA, KANAGAWA, MIE, AICHI

Since regulation for King Crab has increased, the imports has decreased and the price has gone up this year. Still so, the demand is high! KING CRAB (TARABAGANI) タラバガニ

REGULAR TRB6050 LARGE TRB6070

NET FISHED IN HOKKAIDO

is sh is packed with Umami. When fresh, it can be served as sashimi. It’s also great in nitsuke (stew), and by adding hot water to the le over dashi, it can make a great soup. KINKI (THORNYHEAD) キンキ

KNK1100

1 LB/PC

LINE-CAUGHT IN HOKKAIDO, AOMORI

LINE-CAUGHT/NET INNAGASAKI, MIYAZAKI, CHIBA, ETC As a delicate white-meat sh, Ishidai is popular in any cuisine and stable throughout the year. But its avor in sashimi/sushi makes it even more popular in the market. In Nigiri, it provides an interesting texture and umami. ere is a layer of oiliness, sweetness, and umami lying under the skin, making it a great ingredient. KNIFEJAW (ISHIDAI) 石鯛 3-6 LB/PC Kan-saba(winter saba) is a fatty sh. Ones from Nagasaki and Saishutou are popular. It can be served cured or grilled, and is packed with umami. WILD MACKEREL (SABA) 天然サバ ISH1100

SAB1100

1-2 LB/PC

LINE-CAUGHT/NET IN SANRIKU, KANAGAWA, MIE

is sh is widely known for Kasu-zuke or Saikyou-zuke (type of miso-yaki using sweeter miso), and real Akoudai’s umami cannot compare with any other sh. It can be equally delicious stewed. When prepared as sashimi, it is recommended to keep the skin on because the umami lies right under the skin. OCEAN PERCH (AKOUDAI) アコウダイ

AKO1100

7-12 LB/PC

LINE-CAUGHT INCHIBA, KANAGAWA, SHIZUOKA

Compared to Madako, it is sweeter and soer in texture, and therefore recommended to be served raw. inly sliced and served for tako shabu-shabu is also popular. OCTOPUS (TAKO-ASHI) 北海タコ足

HKD1100

2-5 LB/PC

FROM HOKKAIDO

Iidako’s spawning season is spring, therefore from fall to winter they will carry the “Ii” (eggs) in their body. When perfectly steamed with soy sauce, it creates a deep Umami. OCTOPUS (IIDAKO) イイダコ

IID1000-IID2300

2-4 PC/LB

BASKET CAUGHT IN SETONAI, KYUSHU, EHIME

FARMED IN KYUSHU, SHIKOKU e prime time for the luxury sh, Kue, is from now until spring. Because of its umami, there are even stores that exclusively only serve Kue. e transparent white meat is great for sashimi, but also exceptional in stew. Since the head is packed with umami, it can be used in a dish by itself.. When broiled, the skin becomes like gelatin, melting in your mouth. OUPER (KUE) 養殖クエ 3 LB/PC Tairagai has a unique delicious avor and umami dierent from hotate! By cutting it vertically or horizontally, the texture changes and can be enjoyed dierently. Not just for sushi, it can also be exceptional when grilled. PEN SHELL ADDUCTOR (TAIRAGAI) 平貝 KUE2100

TAI5506

5-8 PC/LB

FROM KOREA, OKAYAMA

Its meat is rm and packed with umami. It can be served stewed or steamed. Nigokori (a method where they stew and simmer the sh collagen into a gelatin) is exceptional. POMFRET (MANAGATUO) マナガツオ

MAN1100

2-5 LB/PC

NET-FISHED IN SHIKOKU, KYUSHU, YAMAGUCHI

ese sh live among rocks and feed on seaweed, creating a unique avor during the summertime; winter time’s Kan-Mejina is dierent. Mildly oily and a delicious white meat sh. ere is a layer of Umami under the skin so we’d advise to serve seared or yubiki with the skin-on. RUDDER FISH (MEJINA) メジナ

MEJ1101

1.5-3 LB/PC

LINE-CAUGHT/NET INCHIBA, NAGASAKI, NIIGATA

IWA1100A

3-4 PC/LB

NET-FISHED IN CHIBA, MIE

New season fresh shirasu was just caught and CAS frozen packed. A decade ago, only locals or shermen were able to enjoy this delicacy. But with the recent technology of CAS freeze, we are able to provide them at their freshest quality. FROZEN SARDINE FRY (SHIRASU) CAS冷凍生シラス200gパック

SHIS1121

200 G/PK

FROM OSAKA, TOKUSHIMA, EHIME

It goes into spawning season around January and by this time its meat has regained nutrition. Starting now until summer they tend to inhabit the shallows, making them another seasonal sh that relates to spring. SEA BASS (FUKKO) フッコ

FUK1100

2-3 LB/PC

NET-FISHED IN CHIBA, TOKYO, MIE

ough a white-meat sh, it’s still oily and avorful. Since it doesn’t contain the odor like suzuki, it can be served as sashimi or steamed. SEA BASS (HIRASUZUKI) 平スズキ

HIR1103

3-7 LB/PC

NET-FISHED IN CHIBA, KYUSHU, HYOGO

Kasugo is a young Chidai and since the skin is so, it can be served with the skin on. It can be marinated in salt or vinegar to shime, or with konbu to make a nigiri. A delicate and complex texture and visually appealing too! Denitely a neta (ingredient) that must be tried during spring. SEA BREAM (KASUGOTAI) カスゴ鯛

KAS1100

3-4 PC/LB

LINE-CAUGHT/NET INKAGOSHIMA, EHIME, OOITA

White baigai is a shellsh with a great avor. Aer grilling, can be easily twisted out with a toothpick, and tastes exceptional. ough it takes a bit of time to shuck the meat, it is also great in sashimi. SEA SNAIL (HIRO-BAIGAI) 白バイ貝

BAI5000

40-50 G/1PK

BASKET-FISHED INTOTTORI, YAMAGUCHI, SHIMANE

One of the most popular sushi ingredients among shellsh is Hokkaitsubugai. With its scent of the sea and crunchy texture, there is nothing like it. When visiting a sushi restaurant, it’s denitely one of the ingredients that must be ordered. SEA SNAIL (HOKKAITSUBU) 北海つぶ貝

EZO5000

1-2 PC/LB

BASKET-FISHED IN HOKKAIDO, AOMORI

Uni from Japan is sweet! Delicious in sushi but Uni donburi is also exceptional! Also tasty when you sear the uni and wrap in nori (a good quality nori is recommended). SEA URCHIN ROE (UNI) ウニ

UNI4000

250-300 G/TR

FROM HOKKAIDO, RUSSIA

Season for Matoudai is from fall to winter. e liver starts fattening up during this time and if fresh, can also be used in dishes. As it gets colder in the winter, this sh gets fattier and tastier. Stewed or meuniere is also excellent. SEABREAM (MATO-DAI) マトウダイ

MAT1101

2-3 LB/PC

LINE-CAUGHT/NET IN CHIBA, KYUSHU

Recommended served by karaage, or deep fried, to enjoy from head to tail whole. e avor is a reminder of the coming of spring. BABY SMELT (CHIAYU) 稚鮎10尾入り

AYU1160

100 G/TR

FARMED IN GIFU, AICHI, SHIZUOKA

Mainly used in fried food such as kara-age or tempura due to its unique aroma when heated - and it is very delicious! delicious! Nanbanzuke (fried then marinated with spice, vinegar, and onion) is also very popular. SMELT (WAKASAGI) ワカサギ

WAK1100

200 G

NET-FISHED IN HOKKAIDO, SHIGA

Seikogani season has started on November 8th and is a limited seasonal item. ough small, it is dense with umami and delicious if served together with the kani-miso (innards). Fans and exports are increasing for this crab so please try it out! SNOW CRAB (SEIKO-GANI) セイコガニ

SEI2000

2-3 PC/LB

NET-FISHED IN HYOGO, TOTTORI

An interesting fact is that Sakuramasu is the same sh as the Yamame; only one has gone to sea and the other stayed in the river. A gi from the north, exceptional in sashimi, and also known for its masu-su- shi in Toyama. SPRING TROUT 桜マス A smaller size (40-60cm) of Sawara is called the Sagoshi. Compared to Sawara, Sagoshi is more lean, inexpensive, and is easier to use due to its smaller size! Because of its simple avor and so texture, it matches well with sushi rice. Also great seared or Konbu-jime (marinated in konbu). In some provinces they also use Sagoshi for Bo-sushi (stick sushi). SPANISH MACKEREL (SAGOCHI) サゴシ 2-3 LB/PC LINE-CAUGHT/NET IN KYOTO, NIIGATA, SETONAI SAG1100

SAK1101

7-12 LB/PC

LINE-CAUGHT INCHIBA, KANAGAWA, SHIZUOKA

Raw rey squid must be handled carefully during preparation, but the avor of freshly boiled ones are like no other. SQUID (HOTARUIKA) 生ホタルイカ

HOT1000

NET-FISHED IN TOYAMA

ough the Toyama product is pricier, its avor is on a dierent level. Small ones from Hyogo and Ishikawa are still being imported. Please specify which product when ordering. BOILED SQUID (HOTARUIKA) ボイルホタルイカ

HOT4000

SMALL SIZE

NET-FISHED IN HYOGO

Buri is a wild hamachi that has grown to a certain size. ey migrate over to the tip or the “Tenjoy(ceil- ing)” of Japan, to fatten up for spawning season by eating sanma, ika, and iwashi. Please enjoy the actual avor of yellowtail! e avor and satisfaction is on a whole dierent level. YELLOWTAIL (BURI) 天上鰤 Nice sized wild ones are coming into the market. However, the farmed ones are also popular because of the size and price. e liver should be fattening up as we go more into the winter. Eating this sh with “Kimo- shouyu”(mixing their liver with the soy sauce) is exceptional. ey are in the same family as Fugu(puersh) and their meat texture is similar to it. TRIGGER FISH (KAWAHAGI) カワハギ 1 LB/PC AMA1100-AMA1100A Amadai has always been considered a high-end seafood in Japanese cuisine. In Kyoto they are called “Guji” and are used in Kaiseki cuisine. e meat is white, lean, and so, but as its name suggests, sweet. Since its meat contains more water, Konbu-jime (marinating the meat in Kelp) brings out its full potential. Amongst the dierent breed of tilesh, the white tile “Shirokawa” is considered the best. TILEFISH (AMADAI) 甘鯛 1-3 LB/PC LINE-CAUGHT IN OOITA, KAGOSHIMA KAW1100 LINE-CAUGHT/NET IN YAMAGUCHI, MIE

BUR1100

22 LB/PC

LINE-CAUGHT/NET INHOKKAIDO, TOYAMA, ISHIKAWA

ASADORE FISH BOX 駿河湾朝獲鮮魚 BOX FRESH FISH CAUGHT THAT MORNING

At Suruga Bay, where the Fujikawa River and Abe River feed into, lies a treasure trove of seafood. It truly is the sea of grace!

Every morning, shermen go to Suruga Bay to collect their catch for the day. Usually one would have to wait until the desired type of sh has been caught before they can order it. Let's say, however, that you wanted a case of whatever is caught that morning, shipped that same day. Like an Omakase box, but the ocean decides which sh are sent! When you order one week ahead of time, what is delivered to you will be the freshest possible sh from Japan! Contents depend on what is caught that morning! SHIPPED TO NY THE SAME DAY; FRESHEST IT CAN GET! ORDER ONE WEEK AHEAD ITEM CODE: FBX010A

Check the list on the next page to see what is available now!

ASADORE FISH AVAILABILITY SPRING SUMMER FALL WINTER

Japanese Armorhead, Boarsh (Tsubodai)

Bartail Flathead (Ma Kochi)

Bluen Sea Robin (Hobo)

readsail Filesh, Leathersh, Filesh (Hon Kawahagi) Filesh, Leathersh, Leatherjacket (Umazurahagi)

Japanese Flyingsh (Tobiuo)

Bluen Sea Robin (Hobo)

reeline Grunt (Isaki)

Blue Nose (Metai)

readsail Filesh, Leathersh, Filesh (Hon Kawahagi)

Japanese Spanish Mackerel (Oki Sawara)

Rocksh (Soi)

Bream, Rue, Japanese Buttersh (Metai)

Marbled Rocksh (Hon Kasago)

Greensh, Nibbler, Ruddersh, Largescale Blacksh (Kushiro, Mejina)

Blackhead Sea Bream (Kurodai)

Hairy Stingsh (Oni Kasago)

Goldenreadn-Bream, Besugo (Itoyori) Bream, Rue, Japanese Buttersh (Metai)

Yellown Sea Bream (Hasuko tai)

Japanese Barracuda (Hon Kamasu)

Japanese Sea Perch (Suzuki)

Japanese Barracuda (LG) (Hon Kamasu)

Blue drum, Honnibe Croaker, Ninea Croaker (Nibe)

Japanese Spanish Mackerel (Hon Sawara)

Marbled Rocksh (LG) (Hon Kasago)

Blackmouth Croaker (Meigo)

Japanese Spanish Mackerel (Hon Sawara)

Golden readn-Bream, Besugo (Itoyori)

Hairy Stingsh (Oni Kasago)

Spotted Grunt, Sweetlip (Koshotai)

Smooth Flutemouth (Yagara)

John Dory (Matodai)

Japanese Amberjack (Inada)

Yellown Sea Bream (Hasukotai)

Yellown Sea Bream (Kibire)

Blackthroat Sea Perch (Akamutsu)

Japanese Armorhead, Boarsh (Tsubodai)

reeline Grunt (Inada)

Splendid Alfonsino (Kinmedai)

Blackthroat Sea Perch (LG) (Akamutsu)

Smooth Flutemouth (Yagara)

reeline Grunt (Isaki)

Golden readn-Bream, Besugo (Itoyori)

Crimson Sea Bream (Chidai)

Pacic Bluen Tuna (Hon Meji Maguro) (Kinkai Tusri-mono)

Crimson Sea Bream (Chidai)

Blackmouth Croaker (Meigo)

Barred Knifejaw (Ishidai)

Greensh, Nibbler, Ruddersh, Largescale Blacksh (Mejina)

Japanese Spanish Mackerel (Hon Sawara)

Red Sea Bream (Madai)

Pacic Bluen Tuna (Hon Meji Maguro) (Kinkai Tusri-mono)

Red Sea Bream (Madai)

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