Summer Fish

Around 100 species worldwide, with about 10 species found in Japan.

Nocturnal, it hides under rocks or in crevices during the day.

Press the center of the flesh; a good one barely moves. Limp, sagging ones are no good.

5–20 cm

Kuro abalone, megai abalone, Ezo abalone, tokobushi (small abalone)

Sashimi, grilled, steamed, simmered, or Western-style

Squid eaten in Japan fall into four families: cuttlefish, spear squid, neon flying squid, and firefly squid.

Many kinds are edible, and nearly the whole body is used except for the cartilage and beak.

Most kinds are said to live only about a year.

Choose ones with clear, black eyes

25 cm or more

Japanese flying squid, spear squid, golden cuttlefish, bigfin reef squid, swordtip squid, neon flying squid, firefly squid

Sashimi, simmered, grilled, deep-fried, or Western-style

A "promotion fish" whose name changes as it grows, and also varies by region.

In the Kanto region, ones under 40 cm are called inada. In the Kansai region they are called hamachi.

Sashimi, grilled, or simmered

Covered with a grayish-yellow shell skin. The shell is soft, so it can be cracked open and the meat easily removed.

Once the slime is removed and the innards are properly cleaned, bai-shellfish sashimi has a pleasant texture and a sweet, delicious taste.

5 cm

Sashimi, steamed in sake, or simmered

Both eyes are on the right side of the body. About 40 species are found around Japan.

It lives on sandy-muddy bottoms shallower than about 100 m.

To tell karei from hirame, remember: "hirame face left, karei face right"!

Choose thick-fleshed ones without whitish blotches

45–90 cm

Brown sole, marbled sole, spotted halibut, Greenland halibut, Alaska plaice, ridged-eye flounder

Sashimi, simmered, grilled, deep-fried, or Western-style

There are about 140 species of horse mackerel and relatives worldwide.

They form large schools from the coast to offshore waters.

In Japan they are an important food fish, caught in large quantities by many methods such as set nets, purse seines, drag nets, gill nets, and line fishing.

Choose ones with clear, black eyes and firm flesh.

20–50 cm

Japanese horse mackerel, brownstriped mackerel scad, yellowtail horse mackerel, kusaya-moro, slender scad

Sashimi, grilled, dried, deep-fried, or simmered

A "promotion fish" whose name changes as it grows; the standards and names also vary by region.

In the Kanto region: around 5 cm "hikarigo," around 10 cm "koppa," around 25 cm "seigo," 40–60 cm two- to three-year fish "fukko," and four- to five-year fish over 60 cm "suzuki."

The flesh is a firm, springy white with almost no bloodline.

60 cm or more

Sashimi, grilled, steamed, or Western-style

Japan accounts for about 60% of the world's octopus consumption.

It lives in burrows dug in the sandy-muddy bottom. By day it stays still in its den, and at night it becomes active in search of prey such as shrimp, crab, and bivalves.

Domestic common octopus is in short supply, so most octopus consumed in Japan is from Africa or Hokkaido.

For raw octopus, choose ones with firm suckers. For boiled octopus, choose ones with legs curled up tightly.

30–100 cm. Giant Pacific octopus from Hokkaido can exceed 3 m.

Common octopus, giant Pacific octopus, ocellated octopus (iidako)

Sashimi, simmered, steamed, vinegared, takoyaki, oden ingredient, or in vinegared dishes