Seafood in season in Oct (4th place Hyogo)
Table of contents
Introduction
Hyogo Prefecture (5 types of seafood) was ranked 4th in the prefectures with the highest catches and types of seafood that will be in season in October.
In Hyogo prefecture, the following five types of fish and shellfish will be in season in October.
Fish
flatfish, whitebait, semifasciatus, sailfin sandfish, daggertooth pike conger
Hyogo Prefecture has the highest catch in Japan for whitebait, semifasciatus and sailfin sandfish. Hyogo Prefecture has two seas with completely different properties from the Sea of Japan in the north and the Seto Inland Sea in the south, so a variety of fish and shellfish are landed.
PRIDE FISH
Japan Fisheries Cooperatives has selected “Kasumi crab (red snow crab)” (season: September-December), “Spanish mackerel in Awaji Island” (season: September-November) and “Momiji-dai (sea bream) in Akashiura” (season: September-November) as “PRIDE FISH” in autumn in Hyogo prefecture. In addition, although it is a summer “PRIDE FISH”, you can also eat “Nama Shirasu (whitebait) in Awaji Island” (season: May-November) if you go to Hyogo prefecture in October.
“Kasumi Crab (red snow crab) ” is a Benizuwai crab that is landed only at Kasumi Port in Tajima, Hyogo Prefecture. It is offered cheaper than snow crab (Matsuba crab) and can be eaten deliciously with sashimi.
On Awaji Island, they are working to popularize the raw food culture of Spanish mackerel. I have also eaten raw Spanish mackerel. It has the best texture that melts, and it’s very delicious. If you like fish but have never eaten raw Spanish mackerel, please try it.
Akashi sea bream is famous all over the country. The sea bream that grew up in the fast-flowing Akashi Strait is firm-textured and very delicious. Generally, the season for sea bream is said to be spring, but it is said that autumn, when the sea bream is fertile and fatty, is the true season. It is called “Sakura bream” in spring and “Momiji-dai (maple bream)” in autumn.
Raw whitebait on Awaji Island is a young anchovy, which is caught in the Akashi Strait, which has a fast tide and abundant food. Only the ones landed at Iwaya Port on Awaji Island are called “Awaji Island Nama Shirasu”.