Shimonoseki (Yamaguchi)

The Akahata Red Grouper is a blacktip grouper with light white meat. With its beautiful red colour, it is often served during celebratory or festive meals. It can be prepared in a variety of ways, with its pure and subtle flavours, it is delicious as sashimi or served in a carpaccio dish. Additionally, it is superb grilled or boiled simply with salt.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference.

Onaga is Japanese for long tail, which is a unique characteristic of this beautiful ruby red snapper. A deep water fish, the Onagadai has delicate and sweet textures, and in winter, the fish is extra fatty giving it a delicious rich texture. With its beautiful red colours, Onagadai is often served in celebratory events like wedding or the new year as the Japanese believe its bright red colour will bring luck! This delicious fish can be enjoyed simply as sashimi, but its flavours can also be enjoyed steamed or baked.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Processing: Whole fish
Cooking: Sashimi, Steam, Baked
Source: Wild Caught, Yamaguchi

Kinme means golden eyes in Japanese, which can be seen in the fishes unique and easily spotted large eyes. Kinmedai roam the deep below the ocean surface and this gives them their delicious fattiness. Don't be intimidated though, they are still delicate and tender!   fish are deliciously fatty but still delicate and tender. By lightly torching the fish, it brings out the delicious umami characteristic. The fish can also be prepared in a variety of other methods, all to draw out its beautiful natural flavours.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Preparation instructions for Simmered Kinmedai:
Soy sauce 100cc, Sugar 130g, Sake 100cc, Mirin 20cc, Ginger 1 cut.
1. Cook for 1 minute with cover
2. Add ginger and mirin
3. Cook for 5 more minutes

Origin: Wild-caught, Yamaguchi
Processing: Ikejime, Fresh Frozen
Cooking: Grill

Amai is Japanese for sweet, which could be where delicately but slightly fatty fish gets its name from. Part of the Tai family, it is especially prized in Kyoto where it has been part of high-class cuisine. It is best had between October and March, where the red and white varieties are more flavourful. Our Amadai can be had as sashimi, but, its sweetness really showcases itself when it is heat treated. Steaming, grilling, fried, and many other preparations are suitable for this delicious fish.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Processing: Whole fish
Cooking: Sashimi, Steam, Panfry
Source: Wild Caught, Yamaguchi

The Ishigaki Dai, also known as a spotted knifejaw, is a small fish indigenous to Japanese waters. If you are unfamiliar with this fish it's because it is very rare and quickly snapped up once they are available. Don't look down on this small fish, its powerful jaws allow it to feed even on Uni, which could be why it has a lovely fatty texture to go with its clean sweet flavours.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Processing: Whole fish
Cooking: Sashimi
Source: Wild Caught, Yamaguchi

Sometimes called Akamutsu, Nodoguro was named for the black colouration on the back of its throat. Often called the toro of white fish, it has an extrodinary amount of fattiness for a white fish, giving it its sought-after buttery texture. Often, these fish are sold exclusively to restaurants with prior relationships to the fishermen making them a rarity in the market. Nodoguro can be enjoyed in many ways, as delicate sashimi, a nice smokey grill, or deliciously broiled.

Kindly note that this item is only available for Friday deliveries. 

Processing: Whole fish
Cooking: Sashimi, Grilled, Broiled
Source: Wild Caught, Yamaguchi

It might not be the most beautiful fish to look at, but Monkfish, or Anko, packs a flavour punch. Since the Edo period, people have been enjoying the comforting Anko Nabe in winter seasons. Its firm, meaty flesh with mild sweetness has often been likened to lobster. Don't miss out on this delicious fish which was even offered to the Imperial Family by the Mito Clan!

Kindly note that this item is only available for Friday deliveries. 

Please note that if the fish is severely underweight, we will refund the difference. 

Processing: Whole fish
Cooking: Hotpot
Source: Wild Caught, Yamaguchi

Considered the King of Squids in Japan, Aori Ika is one of the most popular and best tasting squids. Due to its rarity and high demand, prices may seem high, but many find it hard to say no to this amazing dish. If you've never tried it, the crunch and the sweetness of it might surprise you, but resist the temptation and keep on chewing. With each chew, more and more of its delicate sweetness surfaces and you'll be amazed by what such an unassuming piece of sashimi can taste like.

Kindly note that this item is only available for Friday deliveries. 

Processing: Fresh Frozen
Cooking: Sashimi
Source: Wild Caught, Yamaguchi

Hirame is a type of shiromi (white-fleshed fish) and usually referred to as Olive Flounder. Rarely seen outside of authentic Japanese restaurants, Hirame is considered a classic sushi/sashimi dish and is truly in season during winter. It is most commonly enjoyed as sushi or sashimi where its gentle sweet flavours allow all the ingredients to shine. 

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Fillet Total Weight: 1.5 - 2kg                                                                                                Source: Wild, Yamaguchi
Processing: Ikejime, Fillet, Chilled
Cooking: Sashimi, Grill 

With its beautiful light pink flesh, Hiramasa is often confused with its cousins. However, true Hiramasa is much rarer. It is most often wild caught, and very rarely do its farmed counterparts make the cut. Its rich clean flavours, coupled with the subtle sweet flavours and firm flesh make it one of the most popular ingredients in the finest sushi restaurants. With its delicious flavours and large flakey flesh, it adapts itself well to many cooking methods.

Kindly note that this item is available only for Friday deliveries. 

Should the fish be severely underweight, we will refund the difference

Sawara or the Spanish Mackerel, goes by many Japanese names depending on the season and its size. The fish is also believed to be an auspicious sign as it ushers in spring! Although it is a mackerel, it has beautiful white flesh without the red parts common in others and is considered the best mackerel due to its rich but not overpowering flavour, commonly attributed to it feeding on sardines and saury. Sawara can be enjoyed as sashimi but is delicious when lightly seared as well.

Kindly note that this item is only available for Friday deliveries. 

Should the fish be severely underweight, we will refund the difference

Check out our recipe for Whole Grilled Sawara with Garlic Parsley Stuffing