04 Oct Seasonal Fish
To give you brief overview of when fish tastes it’s best, we’ve made a seasonal guide. There is slight difference between fish from US and fish from Japan, and this guide mostly applies to fish from Japan. Since there are only limited fresh fish markets for the sushi and sashimi usage in US and Canada, many Japanese restaurants replace some of the fish in this chart with frozen fish from the US and other countries.
Bluefin Japanese Restaurant regularly use seasonal fresh fish shipped from the fish market in Nagoya, Japan.
|Spring||sea bream, croaker, clams, scallop, carp, mullet, octopus, flounder
* Chef Jun’s choice for Spring is white fish such as flounder, snapper, and any type of sea bream
|Summer||kingfish, sea bass, abalone, sea urchins, shrimp,eel, conch, sea cucumber, sea squirts
* Best taste for Summer is the sea bass family
|Fall||sardine, pacific saury, sea trout, mackerel, squid, salmon
* Best taste for Fall is mackerel family
|Winter||flounder, yellowtail (hamachi), oysters, spanish mackerel, cod, pollack, tuna, octopus
* Best taste for winter is hamachi, oyster and crab in the US