{"id":1431,"date":"2019-09-04T08:24:27","date_gmt":"2019-09-03T23:24:27","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=1431"},"modified":"2025-07-28T10:39:13","modified_gmt":"2025-07-28T01:39:13","slug":"what-are-fish-seasons","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-are-fish-seasons\/","title":{"rendered":"What are fish seasons?"},"content":{"rendered":"

\"\"Fish seasons are categorized as the \u2018catch season<\/strong>\u2019 and the \u2018flavor season<\/strong>\u2019. The \u2018catch season\u2019 is the time when lots of fish can be caught and are cheap. Take Japanese Spanish mackerel (Sawara)<\/a><\/span>, for example, they approach the coasts during the spring to spawn, and this is the peak season. This is the catch season. Once they\u2019re about to spawn and their bodies fatten for winter, we\u2019ve 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.<\/p>\n

In Japan, the appreciation of seasonal ingredients \u2014 known as \u201cshun (\u65ec<\/span><\/a>)\u201d\u00a0 \u2014 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.<\/p>\n

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Revision date: July 28, 2025<\/p>\n

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Fish seasons are categorized as the \u2018catch season\u2019 and the \u2018flavor season\u2019. The \u2018catch season\u2019 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\u2019re about to spawn and their bodies fatten for winter, we\u2019ve 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 … Continue reading What are fish seasons?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[29,36,37,4,76],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1431"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=1431"}],"version-history":[{"count":21,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1431\/revisions"}],"predecessor-version":[{"id":7009,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1431\/revisions\/7009"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=1431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=1431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=1431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}