Fish seasons are categorized as the ‘catch season’ and the ‘flavor season’. The ‘catch season’ is the time when lots of fish can be caught and are cheap. Take Japanese Spanish mackerel (Sawara), for example, they approach the coasts during the spring to spawn, and this is the peak season. This is the catch season. Once they’re about to spawn and their bodies fatten for winter, we’ve entered the tasting season. This is because their bodies store more fat in preparation for spawning, colder temperatures, or seasonal migration. The increased fat content results in a softer texture and richer umami flavor. However, these seasons differ depending on the region, and may be longer or even happen twice a year.
In Japan, the appreciation of seasonal ingredients — known as “shun (旬)” — is deeply rooted in culinary culture. Knowing when a fish is in season not only ensures better flavor but also connects the diner with nature and the passing of time, which is a valued concept in traditional Japanese cuisine.
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We hope this information will be helpful.
how we can know fish season?
I’m sorry for my late reply. Sushi chefs and sushi connoisseurs always remember seasonal fishes. And of course they know that when the season differs, the region differs.
Hello Sir
where can i find a sheet about best season for all
sushi related fish ?
Thank you for your inquiry. Please check using the link below.
https://sushiuniversity.jp/visual-dictionary/?Name=Lean-meat-of-tuna-(Akami)