Miyagi seafood

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Information provided by Foodkingdom Miyagi http://foodkingdom-miyagi.jp

Miyagi prefecture is home to Japan's leading fishing ports: Kesennuma, Ishinomaki and Shiogama. It's the world's three biggest offshore fishing grounds, where an abundant of fish and seaweed are caught in large quantities.

Besides from the hauls of tuna and shark caught all year around, the area is rich in other seasonal fish. Between spring to early summer Skipjack Tuna are caught, and in winter it's Pacific Cod. Furthermore, brand fish such as the seasonal Bigeye Tuna from Sanrikushiogama and the "Kinka Mackerel" caught in the area around Mount Kinka have received high praise across the country.

In addition, the sea and aqua-cultural businesses along the rear of the coastal inlet are also thriving. Silver Salmon, Oyster, Sea Pineapple and seaweed are some of the produce with high production quantities and harvest.

Nori

Grown in the warm and cold currents The most northern part of Japan’s Nori is famous for its color, gloss and aroma which is among the finest quality goods Sanriku is one of the world’s three biggest fishing grounds and further sets itself apart by being the meeting point of the Oyashio and Kuroshio currents. […]

Sea Raven

Unique appearance and outstanding taste The popular Hidden Bottom Fish Mainly caught near the town of Shichigama where it is locally referred to as “Hokke”. The body has a rugged appearance but, apart from the bones, every part of the fish is edible. The texture and taste is similar to that of Fugu (Puffer Fish) […]

Common Octopus / Giant Pacific Octopus

Bred in the rough seas of Sanriku First-rate brand of Sanriku The fishing grounds of Minamisanriku in Miyagi prefecture is well known nationally. The Common Octupus caught here during winter is normally 60cm in length, and the small specimen weighs between 3 to 5kg. The firmness of the meat, sold under the brand name “Shizugawa […]

Whitespotted Conger (Eel)

Excellent for cooking and broiling A strikingly deep taste The Whitespotted Conger, locally called “noresore”, appears in the waters of the Pacific Ocean, just outside the coast, during the spring. Kobuchihama, in Ishinomaki in Miyagi prefecture, boasts the leading catching rate of this type of Eel. Using a device called “Eel body” (a cylinder with […]

Yesso Scallop

Good growth and stable prodcution A fresh Shellfish popular as Sashimi The stable cultivation of Scallops in the prefecture is aided by the improvement of aquacultural technology, which makes it possible to enjoy this seasonal taste annually. Scallops normally takes 3 to 4 years to mature enough to be harvested, but this method uses the […]

Blood Clam (Ark Shell)

The best in Japan for both colour and aroma A highly praised specialty of Miyagi Currently, the seasonal domestic Blood Clam is sold with a 10% discount, and Miyagi takes pride in being one of the areas with the biggest haul of high quality Clams. The delicacy is collected in an offshore area. The Clam […]

Asian Clam

Where Freshwater and Seawater meet Wild grown Clams in the wide estuary of Kitakami river The season for this glossy, amber colored shell is between Spring and Summer. There are ongoing actions to purify the water in the estuary of Kitakami river. Among the thick reeds you can find the Asian Clam bred to have […]

Sea Pineapple (Sea Squirt)

Representative of the early Summer Sea An abundant of a tasty delicacy that Miyagi takes pride in Referred to as the Sea Pineapple, it is the taste of early Summer. It has a distinctive appearance and once removed from its shelling the soft meat is put in a special vinegar. The Sea Pineapple caught in […]

Ubagai (Pseudocardium Sachalinense or Hokkigai Clam)

A large Clam overflowing with taste A specialty representing the Winter of Miyagi The season for the Ubagai Clam is from Winter to Spring. Since long ago, the town of Yamamoto has been involved with Recourse Management, which monitor the haul and size (shell length exceeding 95mm) of the Clams. The ingredients for deliciousness is […]

Wakame

Grown in naturally rich waters with thick elacticity The flavor is improved by its cultivation in the rough sea Wakame, a newcomer among the marine plants of the area, has been distributed along the entire coastal area of Miyagi prefecture. There are special characteristics about each Wakame production locations, and the rear of Sanriku’s coast […]

Slime Flounder (Flatfish)

A Fish served to celebrate the New Year Luxury food representing the Winter of Miyagi The area stretching between Sendai bay and Sanriku coast is a treasury for various kinds of Flatfish. Slime Flounder is a luxury food that represents the Winter of Miyagi. The meat is rich in protein and the gelatinous area of […]

Pacific Cod

A Fish tossed about in the cold Sea Meat and Roe with a rich taste During the Summer the Pacific Cod resides roughly 80m deep in the Sea, but during Winter they move to shallower waters. The fishing season in Miyagi prefecture begins in November and finishes the following January. Measuring to a length of […]

Chub Mackerel

Rich in high quality fatty acids A Fish with a popular taste and texture During Summer the Chub Mackerel spends its time north of the Hokkaido coast breeding and growing. Once the Mackerel makes its way down south to the area around the coast of Sanriku’s Mount Kinka, they are large in size with plentiful […]

Pacific Saury

Excellent fattiness An Autumn taste which represents Sanriku Pacific Saury grow from eating the plankton off the coast of the Kuril Islands, and swim down south to Sanriku’s coast to breed. It is said that the hauls of this season, with its fattiness, are the most delicious. Furthermore, since the Saury is rich in DHA […]

Swordfish

A violent Fish dashing through the sea Having a similar texture as Fatty Tuna it should be eaten with great relish The name “Swordfish” came from the swordlike appearance of its prolonged upper jaw. The larger specimens can weigh more than 300 kg, and because of their ferociousness, the bill is cut off straight after […]

Skipjack Tuna

A Fish with a classical taste of the season Exquisite first-class fattiness Skipjack Tuna has two cultivating periods during the year. The first season, known as “First Skipjack Tuna” takes place around June and August when the first wave of Tuna arrive riding the Kuroshiro current. The first haul appears at the fish markets in […]

Bigeye Tuna

Sent directly from Sanriku coast “East Product” Highest grade of carefully selected Bigeye Tuna The wild Bigeye Tuna of Shiogama port are fished in the waters of the Sanriku’s eastern coast, from early Autumn to Winter. The haul is put through rigorous examination. The Tuna’s freshness, color and luster, fattiness and taste has to be […]

Silver Salmon

The active Fish cultivation industry and aquaculture in Shizuka bay, Miyagi prefecture, is due to its water temperature being suitable for cultivating Silver Salmon. After being bred in pure freshwater from the mountain area, they are moved to sea cages. High quality achieved thanks to development of cultivation techniques Shizugawa bay in Miyagi prefecture is […]

Pacific Oyster

The haul of Oysters is brought to the “Mangokuura fresh Oyster plant” or other plants near the shoreline. The Oysters are then removed from the shell one by one, manually, and carefully washed. They are shipped with careful consideration to safety and freshness. Pacific Oysters grown in Sanriku are sweet and rich in flavour Pacific […]

Seasonality chart

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Asian clam In season In season In season In season In season In season
Bigeye tuna In season In season In season In season
Blood clam In season In season In season In season In season In season In season In season In season In season
Chub mackerel In season In season In season In season In season In season
Common octopus In season In season In season
Giant pacific octopus In season In season In season In season In season In season In season In season In season In season In season In season
Nori In season In season In season In season In season In season In season In season In season In season In season In season
Pacific cod In season In season In season In season In season
Pacific saury In season In season In season
Sea pineapple In season
Eating raw
In season
Eating raw
In season
Eating raw
In season
Eating raw
Sea raven In season In season In season In season
Skipjack tuna In season
First
In season
First
In season
First
In season
Returning
In season
Returning
In season
Returning
Slime flounder In season In season In season In season
Swordfish In season In season In season In season In season In season In season In season In season In season In season
Ubagai In season In season In season In season In season In season In season In season
Wakame In season In season In season
Whitespotted conger In season In season In season In season In season In season In season
Yesso scallop In season In season In season In season