This is a bluefin tuna caught in the waters of Okinawa, Japan

The smallest bluefin tuna can weigh 35-40 kilograms, and the largest can exceed 200 kilograms.

Bluefin tuna is categorized into albacore, midbelly and big belly depending on the part. There is a marked difference in taste and price depending on the part!

Obig belly (大トロ)

大腹 (also known as big belly) refers to the part of the tuna belly that has the most fat and is the most expensive, with a smooth texture, rich fat aroma, clear snowflake pattern, pinkish color, and tender meat with a distinctive aroma. In many Japanese restaurants, the big belly is also called big brisket, Otoro. because of the high price, in some low-end Japanese restaurants are usually not stocked.

Midsection (Nakatoro)

Midsection (also known as Nakabayashi), an intermediate to advanced part of tuna, is mainly found on the belly and back of tuna, and has a moderate fat content, which makes it sweet and soft when eaten with the sweetness of the fat as well as the slightly acidic flavor of the fish. The flavor is even better when it is blended with the naked part.

Tuna sushi (albacore)

The most common part of tuna is marinated in soy sauce before being prepared as sushi. This part of the tuna is the reddest in color, has the least amount of fat, and is relatively inexpensive; it is mainly found on the back of the tuna. Although there is not much fat, the meat is firm and chewy, and the light, slightly acidic flavor that is characteristic of tuna is most prominent in the akihama area. At sushi restaurants, the term "albacore" is synonymous with tuna.

Oma Ippon Tuna

Because of Japan's love of tuna, and because wild tuna is so limited, bluefin tuna caught at Ippon Oma is especially prized.

2, south tuna

South tuna, that is, southern bluefin tuna, in Japan, also known as Indian tuna, the length of 2.5m or so, distributed in the southern hemisphere within the southern latitude of 60 degrees subtropical, temperate waters. It is rich in oil and fat, and is also very suitable for sushi. Southern bluefin tuna season is the northern hemisphere's summer, in the Pacific bluefin tuna and Atlantic bluefin tuna is not so fat season, the southern bluefin tuna just to show the shiny fat.

3, salmon

National people into the Japanese restaurant, must order a dish is salmon sashimi or salmon sushi. In fact, in Japan, people used to eat very little salmon. The price of ordinary salmon is relatively cheap compared to Japan's native fish, and in the past, ocean transportation and food insurance technology is not developed enough, imported salmon shipped to Japan is not considered fresh enough to meet the standards for sashimi, so high-end restaurants rarely use salmon. However, it cannot be denied that ordinary salmon, which is orange and white, fat and tender, and relatively inexpensive, is also very popular in Japan today. In Japanese restaurants in China, salmon sashimi is generally popular for thick cuts, which are thought to deliver a very satisfying taste.

China is the world's largest consumer of salmon, preceded by the United States. Salmon is currently exported worldwide to China from at least 10 countries. These imported salmon are mainly farmed salmon.

Norway has been farming salmon since the 1970s and has pointed to Japan as a key consumer. But the Japanese people are not too fond of salmon as a fish, and more importantly, they are afraid of the parasites in salmon, and at that time, Japan was self-sufficient in seafood, for example, tuna was more than enough. With Norway's continuous efforts, it was not until 1980 that Japan imported its first salmon from Norway. To this day salmon is still, in Japan, a cold raw fish.

In addition, in order to ensure the safety of raw food, the Japanese people consume salmon also take a kind of frozen cooked method for raw food, because it can effectively avoid infection with parasites. According to the current scientific report, it is proved that the survival period of heterotrichous nematodes does not exceed 24 hours in the low temperature environment below -20 degrees Celsius. This means that freezing at a low temperature below -20 degrees Celsius for more than 24 hours can kill the parasite. Therefore countries have also established relevant safety standards. According to the relevant laws of the European Union, raw salmon is required to be stored at -20℃ for 7 days or at -35℃ for more than 15 hours before consumption to ensure safety. In Japan: -20℃, frozen for more than 24 hours (under the guidance of the Ministry of Health, Labor and Welfare). In the U.S.: -35°C and freezing for more than 15 hours, or -20°C and long-term freezing for more than a week.

Of course, the salmon sold in today's market comes from captive breeding, even though saltwater-raised salmon has far fewer parasites than wild ones. But to be on the safe side, I recommend deep-freezing in accordance with European Union or U.S. standards as the highest safety factor. In addition, when ordering salmon sashimi in a restaurant, you should pay attention to the hygienic environment of the operation room and the availability of sterilization equipment, such as ultraviolet light. The main function of the purple light lamp is to send out ultraviolet light to achieve sterilization effect, especially necessary in the raw food seafood workroom.

4, salmon (salmon)

Of course, there are many kinds of salmon in Japan, and one of the most expensive is salmon, which is called "phantom salmon" in Japanese, and the market price is as high as a few thousand dollars a kilogram, which is dozens of times that of ordinary salmon, and is considered to be a sky-high price! Salmon refers to salmon whose reproductive organs have not developed properly, and its production is very rare, with only one or two in 10,000, and it is only caught from October to December. Salmon is the most valuable type of salmon, with 20 to 30 percent more fat than regular salmon, making its meat extremely sweet and silky.

Salmon is mainly produced in the Hokkaido region, where it is famous for its sashimi, a local dish made from freshly frozen salmon. There is a reason for this, as salmon has a lot of fat, and when it is frozen and thinly sliced for sashimi, the fat slowly melts in your mouth, giving it a very sweet taste.

5, cherry trout

And then cherry trout, is also better known as Japan's native salmon, the belly of the fish slightly pinkish-orange color, the meat is moist, rich in fat, is the salmon in the senior fish. As the word implies, it migrates again from the outer sea to the Sea of Japan every year when the cherry blossoms are in full bloom, and at this time, the meat of the cherry trout is the most plump and firm, and tasting cherry trout in the spring has become the main way of enjoying the spring. Sakura trout's belly is rich in fat, so it can be used to make sashimi to enjoy a moist and oily texture.

6. MAY TROUT

May trout, scientifically known as Oncorhynchus masou ishikawae, is a subspecies of sakura trout, and is mainly found along the coast of the Ring of Seto Inland Sea (west-central and southern Japan). It can reach about 40 centimeters in length, and has a silvery-white body with small red spots on its back. It is best eaten from winter to spring, and is suitable for sashimi and sushi.

7. Trout roe (king salmon)

8. Salmon roe (ikura)

Salmon roe is brightly colored, as round and full as a pearl, and crystal clear, which is mouth-watering to look at. When you take the roe into your mouth, the moment you crush the roe with your tongue and palate, you realize that the sweetness and the smell of sea water bursting out of the tiny roe is unforgettable.

The salmon roe we often eat actually comes from salmon, also known as dog salmon. Dog salmon is relatively coarse and low in fat, which makes it less flavorful to eat. Welcome to the Kitchen Shadow Food Super Eaters Group (add micro letter xiaotudou2002 apply for the group). However, its roe is large and brightly colored, making it more valuable than other salmon roe. Most dog salmon is salted and sold in Japan under the name ikura. There is also pink salmon roe that is quite popular.

The most common way to eat salmon roe is probably roe sushi and parent-child donburi, where the stickiness of the rice + the Q-tip of the roe is genuinely appetizing.

9, bonito

"In order to buy new bonito, put to the chopping board, a small judgment gold". As far back as the Edo period in Japan, fresh bonito was incredibly expensive. Today, skipjack tuna is known as "small tuna" and is loved for its tender meat and light taste. In May, the meat of bonito is sweet, so it is best to eat it rare in order to get the true flavor of bonito. Sushi is made from sliced bonito smoked with straw and lightly marinated in soy sauce, which gives the fish an indescribable smoky aroma, and the moderate fat content of the bonito gives it a distinctive flavor.

10. Bonito

The scientific name for bonito is skipjack tuna, also known as shirakaba tuna and hanamizo. It is mainly produced in Mie Prefecture, Wakayama Prefecture, and Kagoshima Prefecture, and its typical feature is the pattern on the back near the end of the tail. The best period for enjoying the flavor is from the fall of each year to the spring of the following year, and its fat content is slightly higher than that of bonito, and its taste is very close to that of the bluefin tuna in the middle of the belly, and it is already widely farmed artificially in Japan.

11. Bonito

Scientifically known as Oriental Fox Katsuwono, commonly known as Bombardier and Bombardier, it is an economic food fish. With a body length of about 1 meter, it has a spindle-shaped body and a mouthful of sharp teeth, which gives it the name of "bonito". It is best enjoyed in the fall and winter, and is delicious in sashimi and sushi.

12. Bonito (騒多鰹)

It is also called "skipjack tuna" (騒多鰹)

It is a small tuna with a length of about 60 centimeters. It is also known as "Bonito fugai", "Bonito sousa", "Bonito paixai", "Bonito fugai", "Bonito paixai", and "Bonito sousa". It is about 60 centimeters in length, with a conical head, a sharp and short muzzle, a thin and powerful tail stalk, a raised ridge on each side, and a crescent-shaped caudal fin. The back is greenish-black and the belly light gray. There are irregular black markings above the lateral line. Because this fish often gather together in groups, making noises on the surface of the water while feeding on small fish, it is called "騒多鰹" (騒多鰹), which has the meaning of "gathering and making a commotion, making a noise" in it.

To ensure freshness, it is often eaten around the area of origin. Both sashimi and sushi are delicious. The main season is fall and winter, when the fat content is higher in the cold, and it is as delicious as Honkan tuna.

Two categories: White fish series

1. Yellowtail (ブリ)

Amberjack, Hiromasa, and Mashihachi are known as the top three heavyweights among the highest-quality sushi ingredients. But unimaginably, all three of these names actually occur on a single fish and go by far more than just three names. This is because of the long growth cycle of the yellowtail. Although all adult yellowtail over 80cm are called ブリ, they are given different names at different times during the long years before they reach 80cm, and there are probably hundreds of names. In Japan, this fish, which has different names at different times in its life history, is called "Izushi fish", which means "to get ahead". It means that the more one's official position grows, the more one's name changes with it.

Overall, only adult yellowtail over 80 centimeters in length can be called yellowtail, which is rich in fat, very fatty and tender, and has a taste that compares favorably with that of tuna dabukuchi.

2. Hirimasa

Hirimasa is a fish with a body length of 1 meter or more, and its taste is fresh, and it is a good choice for sashimi and sushi, as well as for saikyo-yaki. It can be called a top quality food fish, and everything is in perfect balance. Hiramasa is rarely caught, so don't miss it if you happen to find it in stock at a Japanese restaurant.

3. Mashihachi

Mashihachi is named after the character for "eight" that can be seen on the front of the fish's head. Amberjack is a large yellowtail with a body length of 2m or more. The best season to eat it is early fall, and its belly part is very fat, with a rich and flavorful taste. In terms of meat texture and flavor, it is more similar to the yellowtail. The most classic way to eat it is of course sashimi and sushi.

4. Yellowtail

In addition to the above three, yellowtail is also caught in winter. The yellowtail is known as the king of the yellowtail. As a migratory fish, the yellowtail accumulates a lot of fat during its migration to protect itself from the cold, and because it fights with the waves along the way, its flesh is very firm. Therefore, the quality of yellowtail is very high, rich in fat and sweet meat. In winter, authentic Japanese restaurants will not be without "yellowtail". At this time of the year, the sweet, fatty yellowtail melts in your mouth and melts on your tongue, making it the top ingredient of the season.

Himi yellowtail

Because local fishermen still use traditional set nets to catch only a few hundred a day, the yellowtail sells for several times the price of regular yellowtail. It is said that Himi has been fishing for yellowtail for more than 400 years using a method called "set-net fishing". In order to spawn, yellowtail from the south are caught in the area of the fishing port in Himi, where they are caught and landed, and this is the time when the yellowtail is fat and flavorful. The landed yellowtail is preserved in the same way as described above, and immediately placed in ice water, the yellowtail is in a state of temporary death to maximize its freshness. Himi's fish market is closed to uninvolved people, and general customers can only watch the fishing operations and bidding from the second floor aisle of the market. A certificate of sale is issued for each yellowtail that has been certified as "Himi Kanburi" and can only be used once. The certificate is affixed to the yellowtail and shipped to each region in a special blue box.

5, platinum gun (swordfish)

Platinum gun in fact and tuna is not very much to do with the main swordfish meat, the color of this fish meat is extremely like fat, in the Li Ang Du father fish microblogging has been introduced, is the upper level of the food chain of fish, fat and grease overflow, the content of mercury is high. In Ernest Hemingway's novel "The Old Man and the Sea", the old man captured a huge marlin is this kind of fish.

The flesh of the swordfish was once white, and the Japanese fish called the swordfish メカジキ. In Japan, there is no such thing as a platinum gun, if you have to come up with a platinum gun, it can only be a swordfish. Swordfish is a kind of fish in the sea swimming speed is very fast, the highest speed can even reach 130 kilometers per hour. The mouth of the swordfish takes up one-third of its entire body. Its main food is various kinds of fish and squid, and its weight can be up to about 100 kilograms and its length is about 2 meters. When the swordfish is swimming at high speeds, its tail generates a tremendous amount of propulsion, and its incredibly hard upper jaw can easily pierce a 50-centimeter-thick wooden boat.

Swordfish are abundant in the Sanrikuchi fishery in Kesennuma, Japan, a natural fishery known as one of the world's four largest. Many restaurants in the country still sell oily swordfish today as platinum guns to deceive the uninformed youngsters. I think those of you who have been lucky enough to have eaten "platinum gun" will remember the word "oily" vividly!

6, Spotted Gizzard Shad

Spotted Gizzard Shad, commonly known as Flatworm, Oilfish, and Sea Carp, is the most laborious and time-consuming ingredient to make sushi as a side dish. Gizzard Shad loses its freshness very quickly, so it must be marinated to bring out the flavor of the fish, a process that is difficult to achieve without a lot of experience and control over both the fish and the seasoning. Young gizzard shad (Shinko) is a popular sushi ingredient. At the beginning of July, a very small amount of shinko begins to appear on the market, and at this time, the sushi world in Tokyo begins to stir, with sushi chefs competing with each other for the precious shinko in every way they can.

7. Needlefish (サヨリ)

It is an elongated marine fish. It is a delicious little fish with a refreshing taste, and its flesh is crystal clear. It is delicious in sushi.

8. Cod Shirako

Shirako, meaning "white child" in Japanese, is the sperm nest of fish. The Japanese consider it a delicacy. "Shirako is characterized by a creamy texture in the mouth, with a thin and crispy outer skin and a smooth and tender inner skin. It is also rich in protein, so it is regarded as an excellent tonic for the body. Some of the more common ones are puffer fish and cod fish. Cod roe, also known as "yumeko," looks like a cloud. Although cod is large, a male cod is said to have only 500 grams to 1,000 grams of white roe.

9, swordfish

Swordfish is the most sensitive to the freshness of the fish. In our country, okonomiyaki is usually salt-grilled or sautéed, and even in Japan, few people dare to challenge okonomiyaki sashimi. If you want to eat sashimi, you have to catch it in September when the winds of autumn are blowing and the fish is at its most flavorful. Under the chef's skillful hands, the fish is cut into one-inch-long slices, which are extremely tempting, with one side glistening with silver and the other with the pink color of cherry blossoms, and are three parts soft and three parts sweet, which makes for a unique taste. Sushi is usually available only along the coast from the Shima Peninsula in Mie Prefecture to Kumano Beach in Wakayama Prefecture.

10. Hirame

Hirame, also known as 鮃, hirame, and bime, is a strange fish with a flat body. It can be found in all the seas of Japan, and the best time to enjoy it is in the fall and winter in the Honshu region, while in the Hokkaido region it tastes good from fall to the following spring and early summer. In general, the colder the weather is, the more flavorful the natural Hirame is. Hirame has snow-white, translucent flesh that is light and flavorful, with a firm texture and elasticity that makes it absolutely delicious for sashimi and sushi. It is considered one of the best white-bodied fish.

11, yellow sole

A kind of halibut, a representative of summer white fish, early summer to early fall is the most delicious time of the year. Yellowtail has a light flavor, but the taste is tender and the meat is sweet, especially the edge of the body of the skirt meat "edge side" tough and chewy, which is the favorite of the diners.

12, flounder

Also a type of halibut, the best time to enjoy it is during the winter months, when its flesh is white and almost transparent, with an elastic texture, which makes it an excellent ingredient for sushi, along with tamarind soy sauce, mashed daikon radish, and sprouted green onions.

13, mackerel

Mackerel, also known as Japanese mackerel, the most fat in the fall, usually after the salt and rice vinegar marinade and then pinch sushi, not only can fishy, but also make the mackerel meat softer, better taste when eating.

14, onyx jacks

Onyx jacks, also known as the big mackerel, island jacks, yellow bands to be jacks, the body of the fish on both sides of a bright yellow-colored bands, and amberjack is very similar, but the meat is more delicate and sweet. The special feature of onyx is that it is also rich in fat during the summer months, and its creamy white flesh with a slight light amber color has a refreshingly smooth taste and firm, fatty texture, making it a highly prized ingredient in Japanese sashimi and sushi cuisine.

15, jacks

The official name of the Japanese mackerel is "Japanese mackerel", and it is written as "jacks" in Japanese kanji, but it is usually written as "jacks" or kana "aji" on the menu. Mackerel can be found in the market all year round, but the seasonal period is summer, when it is rich in fat and has a sweet but mild flavor when it is made into a sushi dish, and it is very popular. In Japanese, mackerel is pronounced as "aji" because it is "delicious".

Mackerel was first used in Japanese cuisine as a dried fish, but around the 1960s, the popularity of "Koaji no Tataki," a local dish from Kanagawa Prefecture, one of the main producers of mackerel, became popular in Tokyo, making it a trend to eat mackerel in its raw form. The fresh flavor of the mackerel in tataki goes well with the soy sauce and ginger, and even today, you can't stop tasting it.

16. Seki jacks

Seki mackerel is also known as seki jacks. Seki jacks, produced in Oita Prefecture, are superb for sashimi and sushi. Seki jacks can only be caught in one way, by fishing, and the "Ippon Jigging" method, in particular, is less damaging to the fish, and the quality of the catch is guaranteed, especially when combined with excellent fishing techniques.

17, Marukojun(jacks)

The adult fish can reach about 50cm. Natural catch is very rare, most of the market is Indonesia and other places of farmed fish, frozen and sold, the price is cheaper, of course, the flavor of the two are completely incomparable. Natural marcoban is most flavorful from spring to summer and can be used for sashimi and sushi.

18. Small jacks

They are about 30 centimeters long. They are rare and hard to find outside their area of origin. The meat is excellent and tastes best when eaten raw.

19, Japanese sea bass

Japanese sea bass, also known as sea bass, is generally considered to be the best quality sea bass produced in the Seto Inland Sea in Kansai. The best season for sea bass is in the middle of summer, and there is more fat in the fish, and the best season for sea bass before consumption is in the middle of summer, when the fish begins to slowly accumulate fat and the flavor becomes fresh.

20, sardines

Sardines and swordfish similar, but smaller, in Japan, this fish also has a " 鰯 " title, because it is very easy to rot, the freshness requirements are extremely high, only to their own sources of supply and freshness is very confident of the restaurant only have sales. Processed fish meat crystal clear, the flavor than the akihabu bland some, but body fat is slightly higher, there is a very special fresh taste ~

21, silver belt herring

22, blue-spotted horse mackerel (サワラ)

Blue-spotted horse mackerel, the back of the fish is blue-gray belly for the silver-white, and the body is covered with blue-black spots. Although the horse mackerel season for the spring, but the Japanese people think that the horse mackerel really delicious season, is in the late fall and winter every year, this is because the horse mackerel belongs to the migratory fish, every year in the late fall they will be collective southward swim down to the sub-tropical or temperate waters for the winter, this time the horse mackerel due to the weather has become cold, the body fat will be more and more become fat, and the mid-winter to the beginning of spring the horse mackerel, but also the most meaty in the year. This is the fattest time of the year, and the Japanese call it "cold Spanish mackerel".

23. Needlefish (サヨリ)

The needlefish, also known as the Japanese Hyporhampus zhēn, has a long, slender body, and its most distinctive feature is its pointed mouth. Needlefish is a typical silver-bodied fish with a light and refreshing flavor, and the fish is best pinched and shaped into sushi without any other processing to preserve its fresh flavor to the greatest extent possible.

This kind of fish requires a high degree of freshness, and the fresh fish meat is made directly into sashimi without any processing, with a light and natural meat flavor.

24, Izagi

Kanji name "Izagi", "Izagi", "chicken fish", in China is usually called the three lines of iso perch, stone perch, the people of southern Fujian called it yellow chicken. Summer is the best season to eat Izogi, when the fish meat is tender and smooth, with a soft texture, rich flavor, with rich fat, fat and sweet aroma, taste is very outstanding. 13 cm at 1 year old, 20 cm at 2 years old, 24 cm at 3 years old, 30 cm at 4 years old.

25, flying fish トビウオ

Flying fish looks peculiar, pectoral fins are particularly developed, as large and long as the wing. With its streamlined and graceful body, the flying fish can leap more than 10 meters out of the water and fly more than 400 meters in the air. A delicacy of the Sea of Japan in early summer is the flying fish. This fish is perfect for sashimi, and its meat is soft, tender, and refreshing. The pectoral fins of the flying fish play an important role in the sashimi, making the whole look particularly dominant. If these two pectoral fins were missing, perhaps the effect would be greatly reduced.

Flying fish roe (とびこ), also known as imitation crab roe, is a kind of fish roe that appears very frequently in Japanese cuisine. It is a small, golden-yellow ball about 1 mm in diameter that is transparent, slightly salty, and very Q-bouncy, and it is often made into warship rolls or used to garnish food. Flying fish roe was originally golden yellow, people sometimes for the sake of aesthetics will use food coloring to the flying fish roe coloring, there is no lack of sodium alginate as raw material on the market through the ballooning technology made of artificial flying fish roe substitutes, synthetic flying fish roe taste and flavor and natural flying fish roe is very similar. Flying fish roe is also often made into frigate rolls, flying fish roe tacos, and so on.

26, large fish

Size fish, also known as sandpiper, is a top pre-Edo ingredient, and is known in Japan as a beachcomber. It is also known as the "beach girl" in Japan. The freshness of the sashimi is so good that the meat is white and transparent, and the meat is so delicate and fresh that it is suitable for making sushi.

27, the swordfish

The swordfish is our Chinese scallop, because of its slender body shiny skin resembles a samurai wearing a sword, so people in Japan call it swordfish. It is mainly produced in Oita, Wakayama, Ehime, Nagasaki, Tokushima, and Hiroshima Prefectures. Though white scallop can be seen all year round in China, in Japan, Japanese people who follow the seasonal eating habit only eat white scallop in summer and fall, and white scallop is only on the menu in summer in the high-class food stalls. The reason for eating swordfish in the summer is that swordfish migrate to Japanese waters to spawn in the summer every year, when the oil in the body of the swordfish is the most abundant, the meat is tender and soft with the best flavor and texture, and after the spawning of swordfish in the fall, although you can also be a large number of catch, but its flavor and texture are not as fat as the swordfish in the summer.

28, sea eel

Sea eel has a more subtle flavor than the familiar star eel and river eel. Generally speaking, the local eel comes from Awaji Bay in the Seto Inland Sea, and its skin and bones are relatively soft, making it a good choice for cooking.

The eel's body has countless tiny, sharp spines, so it is necessary to use a traditional cooking technique called boning. Boning is the process of cutting almost every one millimeter into the flesh of the eel without cutting the skin. By doing this, the fish's spines are finely chopped and the fish is eaten without stinging the tongue or feeling any discomfort at all. There is a Japanese proverb that says that an eel needs to be cut 25 times an inch, which means that a one-inch long fillet of eel needs to be cut 25 times, which shows how delicate this treatment is. After cutting the eel meat into sashimi, placed on a plate like a quietly blooming flower, pick up the shape of a hollow, rich and soft in the mouth, both "color" and "taste" is excellent.

29, star eel (cave)

30, river eel

River eel's body is stout and cylindrical, the back of the greenish-gray or brown without spots. The meat is plump and has a firm, soft texture after grilling, and is usually used to make white-roasted river eel or kabayaki river eel. It can also be shaped into sushi, but its texture is not as good as that of the star eel.

31. Perch

Perch, or crucian carp, is a specialty of Lake Biwa in Shiga Prefecture, Japan. Perch sushi is a dish in which perch and rice are fermented with salt, and after the rice is removed, only the flesh of the fish is eaten. The perch is at its fattest in March when it is about to spawn. After the perch is cleaned and salted, it is placed in a container with freshly simmered rice and left to marinate for about six months, and then in late July, it is fermented and becomes "perch sushi," the most original form of sushi.

32, Octopus

The octopus, also known as 鰊魚, is a strange fish with a pointed head and large wing-like fins. It is octagonal in cross-section and has spikes at each end. This fish is a specialty of Hokkaido, and you can't eat it outside of Hokkaido. Despite its strange appearance, the flavor is unambiguous, the meat is very delicate and high in fat, some even say you can eat the taste of first love from it....

33. Kabayashi

For the Japanese, who are rich in seafood, river fish are not widely eaten, but there is one river fish that is an exception: the much-anticipated kabayashi in the summer months. It seems to be a miracle that it exists only in rivers and lakes where the water is clean and clear. Its flesh is tender and soft with a hint of sweetness, and it has a watermelon-like sweet aroma, which is the elegant flavor of summer in the minds of Japanese people.

34, Pomatomus saltatrix (blackfish)

The Pomatomus saltatrix is one of Japan's top fish, with red skin, and is known as one of the two top red-skinned fish, along with the Kichijii. Because of its black throat, it is also known as "blackfish with a black throat", a name that is more widely used in Japan. It is rich in fat and is chosen for its unique sweet flavor, and is very tasty as sashimi. It is a very expensive fish, costing thousands of yen or even tens of thousands of yen to eat at a restaurant.

35: Meguro

This is a typical white fish of early summer. The meat is soft and smooth, and the flavor is very strong.

36, Brown iris

Brown iris, also known as stone dogfish and stonefish, is an ugly fish with a big head and hard fins, but its meat is very tasty and can be prepared in a variety of ways. For the Japanese, of course, sashimi is the best way to prepare it.

37. Rokkuri

Rokkuri is known by several names in Japan, the standard Japanese name for the fish is catfish, and in the Kanto region, people call it aiwa, while in the Kansai region, they refer to it as catfish. Rokkuri is the earliest seasonal fish ushered in every spring, and its meat is light and tender, fresh and sweet, typical of white meat fish.

38. Kijiji

The Kijiji, which is mainly found along the Pacific coast north of Suruga Bay and in the Bering Sea, has a bright vermillion colored body and bright eyes. The best time to taste Kichijii is from autumn to early spring, and it is said to be one of Mr. Cailan's favorite fish because of its soft flesh and rich fat, which he jokingly called "flowing oil fish.

Kichijii, also known as kinkichi, kichijii, or yellow blood fish, is one of the most highly prized fish in Japanese cuisine, and is very rare and difficult to catch, making it a very valuable fish. It has a reputation as a ruby, and is the absolute king of the traditional Japanese culinary table. Kichijii inhabits the frigid deep sea all year round and grows slowly, taking more than 10 years to grow to more than 1 catty. Because of this, it is rich in fat and has a delicate texture, and when thinly sliced and eaten as sashimi, it is smooth, sweet, and flavorful.

39. Black Pomatomus saltatrix

The black pomatomus saltatrix, which is about 60 cm in length and blackish-purple in color, is a rare and superb fish that lives in deep-sea areas between 200 and 500 meters. It is best enjoyed in the fall and winter. It is suitable for raw food (sashimi and sushi).

40, GOLDEN-SEAKER

This fish has a red phosphorus dot shape, fat but not greasy, and its taste is more than one level higher than that of salmon. Grouper and redhead chub are the same type of deep-sea fish, also known as halibut chub, and the biggest difference between the two is that the eyes of the grouper are particularly large, the lower fins are also larger, and the meat is quite Q tender, suitable for sashimi, sushi and other dishes.

41, gilthead snapper

Gilthead snapper belongs to a kind of big-eye snapper, not gilthead snapper Oh, the two are not the same kind of fish, need to be distinguished.

42, Red Gannet

Although called snapper, but the gannet is actually not the perch snapper family, but the perch family gannet family. Gag snapper has a unique look, with a slightly square head, so it is also known as squarehead fish and horsehead fish. There are three general types of gag snapper, the red gag snapper with pink scales, the yellowish gag snapper, and the silvery-white white gag snapper. Among them, white grouper is the most delicious, but it is also the scarcest, and red grouper, which is slightly inferior in flavor, is the most widely available in the market. So it's interesting to know that the gannet is a type of snapper that looks like a snapper but is not, and is also called a snapper.

43. White snapper

White snapper is mainly produced in Nagasaki Prefecture, and autumn and winter are the best time to enjoy it. The flesh of the white sea bream is the firmest of its kind, with a slightly sweet flavor that makes it very tasty. In traditional Japanese cuisine, grilled or steamed white seabream is a must. It is also suitable for Wakasa-yaki, Saikyo-yaki, Shioyaki, Chaojiru, Tangyanpai, and sashimi.

44. Yellow sea bream

The yellow sea bream is usually about 40cm long and has a reddish color all over its body, with a darker back and a golden yellow head, tail and fins. The best time to enjoy the taste is in winter, the meat color is white and transparent, the meat is tender and hardly feel the fiber, the water content in the fish meat is high, but this kind of fish has high requirements for freshness, and if you don't pay attention to the freshness, it will be lost.

45, hamachi seabream

Hamachi seabream is characterized by red body and long tail, living in the deep sea 200-450 meters of water, mainly produced in Kagoshima Prefecture, Tokyo (Izu Islands, Ogasawara), Okinawa, etc., the production is very rare, the price of more than 2,000 yen per kilogram. The best time to enjoy it is from the fall to the spring of each year, and it is known as a high-class fish that is delicious in any way.

45: Ebisu seabream, Ebisu seabream

The Ebisu seabream has a body length of more than 40 cm, and its body is covered with glassy scales and is a beautiful ruby red color. The flesh is white with a translucent texture and has a delicious flavor, but the scales are hard and difficult to handle. It is difficult to judge freshness from its appearance as the body color is bright and does not fade. It is caught in small quantities, so it is difficult to tell when the best time to enjoy the flavor is