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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
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