Product category: Fish
Broadbanded thornyhead
Basic information
- Name:
- Kinki、喜知次、吉次、黄血魚、Broadbanded thornyhead
- Habitat:
- Hokkaido ~ Tohoku
- Season:
- November to January
- Cooking method:
- boiled, sashimi, grilled with salt, dried fish, hot pot, fried chicken
Broadbanded thornyhead products
Broadbanded thornyhead Whole Fish Refrigerated
- Place of origin:
- Sea near Hakodate, Hokkaido
- Processing location:
- Hakodate City, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 9 to 11 fish / Approximately 3kg
- Price:
- ￥5,000～￥7,000 / kg
Although it is caught almost all year round, it is a high-quality fish that is rare and valuable. The soft white flesh stores fat and has a flavor that melts in your mouth.
Broadbanded thornyhead Whole Fish frozen
- Place of origin:
- Sea of Okhotsk, Hokkaido
- Processing location:
- Nemuro City, Hokkaido
- Product Temperature Zone:
- Frozen
- Standards/Quantity/Weight:
- 7 to 8 fish / Approximately 3kg
- Price:
- ￥5,000～￥7,000 / kg
Kinki (menme, kichiji) is a high-quality food representative of Hokkaido. Among them, Rausu and Nemuro are the most valuable because of their fatty taste that makes the meat and fat melt in your mouth. Each fish weighs around 400g, which is a satisfying size.
Rockfish
Basic information
- Name:
- Soi、曹以、Rockfish
- Habitat:
- Hokkaido to Kyushu
- Season:
- November to February
- Cooking method:
- boiled, sashimi, grilled with salt, steamed with sake, hot pot, fried chicken
Rockfish products
Sebastes vulpes doderlein Whole Fish Refrigerated
- Place of origin:
- Sea near Hakodate, Hokkaido
- Processing location:
- Hakodate City, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 3 to 4 fish / Approximately 5kg / case
- Price:
- ￥2,500～￥2,800 / kg
Fishing occurs almost all year round, but it tends to be more common from winter to spring. Shinzoi is the most expensive type of soy. It is a white-fleshed fish that is characterized by its smooth, elegant taste, and moderately fibrous, crunchy flesh.
Threestripe rockfish Whole Fish Refrigerated
- Place of origin:
- Rausu, Hokkaido
- Processing location:
- Rausu Town, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 3 to 5 fish / Approximately 5kg / case
- Price:
- ￥1,200～￥1,500 / kg
There is fishing almost all year round. Among soybeans, it is said to be more delicious than blue zoi and black zoi. The meat is firm and fatty, and the sashimi is quite delicious. Boiled, salt-grilled, fried, and hot pot dishes are also delicious.
Darkbanded rockfish
Basic information
- Name:
- Darkbanded rockfish, Ezo Rockfish, White-edged rockfish, 无备平鲉
- Habitat:
- Hokkaido - Iwate
- Season:
- June to October
- Cooking method:
- boiled, sashimi, fried chicken, aqua pazza
Darkbanded rockfish products
Darkbanded rockfish Whole Fish Refrigerated
- Place of origin:
- Rausu, Hokkaido
- Processing location:
- Rausu Town, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 3 to 5 fish / Approximately 5kg / case
- Price:
- ￥2,500～￥3,000 / kg
There is fishing almost all year round. Due to the decrease in the amount of fish caught, the price is on the rise, and rockfish is becoming a high-quality fish.The flesh of rockfish has little odor, and it is characterized by the refreshing taste typical of white fish, with a fluffy sweetness.
Righteye flounder
Basic information
- Name:
- Flounder, Righteye flounder, 鲽鱼
- Habitat:
- Pacific Ocean north of the Seto Inland Sea, Hokkaido coast of the Sea of Okhotsk
- Season:
- All year round (varies depending on type)
- Cooking method:
- boiled, salt-grilled, meuniere, sashimi, tempura, fried chicken, dried fish
Righteye flounder products
Nameta flounder Whole Fish Refrigerated
- Place of origin:
- Sea near Hakodate, Hokkaido
- Processing location:
- Hakodate City, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 2 to 3 pieces / Approximately 5kg / case
- Price:
- ￥2,300～￥2,700 / kg
Winter is said to be the best season, but they can be caught almost all year round. It is more expensive than other types of flounder. The moist, smooth white flesh of nameta flounder absorbs the flavor well and has a deep flavor. It goes perfectly with boiled meat.
Barfin flounder Whole Fish Refrigerated
- Place of origin:
- Funka Bay, Iburi, Hokkaido
- Processing area:
- Iburi, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 2 pieces / 1.7~2.0kg / case
- Price:
- ￥2,400～￥3,000 / kg
It is rare and the catch is small. This is high quality Matsukawa flounder caught in the Oshima region of Hokkaido and the Iburi region from Funka Bay. The meat is thick, firm, and has a crunchy texture. When eaten with sashimi or sushi, it has a light and elegant taste, but it also has a delicate taste that allows you to feel the sweetness of the fat.
Codfish
Basic information
- Name:
- Cod, 鱈, codfish, 鳕鱼
- Habitat:
- All coast of Hokkaido, Sea of Japan coast up to Yamaguchi Prefecture, Pacific coast up to Ibaraki Prefecture
- Season:
- December to February
- Cooking method:
- hotpot, boiled, meuniere, carpaccio, fried, grilled, soup
Codfish products
Codfish Whole Fish Refrigerated
- Place of origin:
- Sea near Hakodate, Hokkaido
- Processing location:
- Hakodate City, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 2 fish / Approximately 10kg / case
- Price:
- ￥700～￥1,000 / kg
Prices are on the rise as catches decrease. It is ideal for dishes such as hotpots, soups, sautés, and meuniere, taking advantage of its low fat and soft white flesh. The cod milt, which is said to be second in taste to puffer fish milt, is also exquisite.
Salmon
Basic information
- Name:
- 鮭, Salmon, 三文魚
- Habitat:
- North of Tone River on the Pacific side, north of Yamaguchi Prefecture on the Sea of Japan side
- Season:
- September to October
- Cooking method:
- hot pot, meuniere, grilled food, fried food, soup
Salmon products
Autumn salmon fillet frozen
- Place of origin:
- Hokkaido
- Processing area:
- Akkeshi, Hokkaido
- Product Temperature Zone:
- Frozen
- Standards/Quantity/Weight:
- 6 vacuum packs / Approximately 8kg / case
- Price:
- ￥1,600～￥2,000 / kg
Autumn salmon from Hokkaido is characterized by its low fat content and refreshing taste. With its rich flavor and softness, it can be used in a variety of dishes. It is also perfect as a side dish for rice, rice balls, and as an ingredient for pasta. It is also popular as an ingredient in bento boxes.
Sakura trout fillet frozen
- Place of origin:
- Hidaka region, Hokkaido
- Processing area:
- Hokkaido
- Product Temperature Zone:
- Frozen
- Standards/Quantity/Weight:
- Abdominal bone removed, vacuum packed 5 pieces / Approximately 5kg / case
- Price:
- ￥1,800～￥2,500 / kg
This is a cherry salmon caught with a fixed net in Erimo, Hokkaido. The taste is similar to salmon, but it is characterized by sweetness and strong umami. There is no need to worry about anisakiasis due to the liquid freezing process, so sashimi is possible.
Atka mackerel
Basic information
- Name:
- ホッケ, Atka mackerel, 遠東多線魚
- Habitat:
- North of Ibaraki Prefecture on the Pacific Ocean side, north of the Tsushima Strait on the Sea of Japan side
- Season:
- May to July, November
- Cooking method:
- Dried, grilled, fried, boiled
Atka mackerel products
Atka mackerel Whole Fish Refrigerated
- Place of origin:
- Iburi region, Hokkaido
- Processing area:
- Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 8 to 10 fish / Approximately 5kg / case
- Price:
- ￥1,000～￥1,500 / kg
Atka mackerel is caught all year round, but the meat is especially firm and delicious in the winter. There are many large Atka mackerel on the market, and the large Atka mackerel has a characteristic that it has good fat. It is a delicious fish that can be eaten fried, boiled, or minced.
Herring
Basic information
- Name:
- ニシン, 鰊, herring, 鱱鱼
- Habitat:
- Around Hokkaido
- Season:
- February to March
- Cooking method:
- Salt-grilled, boiled, fried, marinated, smoked herring, kobumaki
Herring products
herring with young Whole Fish frozen
- Place of origin:
- Nemuro, Hokkaido
- Processing location:
- Nemuro, Hokkaido
- Product Temperature Zone:
- Frozen
- Standards/Quantity/Weight:
- IQF 9 fish / Approximately 4kg / case
- Price:
- ￥800～￥1,100 / kg
This product is made by selecting those with young from among the herring caught in the waters near Nemuro, Hokkaido, and freezing them in rounds. Since the eggs are incubating, you can take out the eggs and use them in cooking, or they are delicious when salt-grilled or boiled.
Fat greenling
Basic information
- Name:
- アイナメ、Fat greenling、六线鱼
- Habitat:
- Coastal areas throughout Japan from Hokkaido to Kyushu
- Season:
- May to July
- Cooking method:
- boiled, meuniere, carpaccio, fried, grilled, hotpot
Fat greenling products
Fat greenling Whole Fish Refrigerated
- Place of origin:
- Hakodate, Hokkaido
- Processing location:
- Hakodate, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 4 to5 fish / Approximately 5kg / case
- Price:
- ￥1,400～￥1,700 / kg
Greenlings are caught all year round, but the season is said to be from May to July. The soft white meat has just the right amount of fat and is characterized by an elegant flavor without any peculiarities. It can be eaten deliciously as sashimi, grilled with salt, or boiled.
Monkfish
Basic information
- Name:
- アンコウ、鮟鱇、Monkfish、鮟鱇鱼
- Habitat:
- Sea of Japan and Pacific Ocean sides from Hokkaido to Kyushu
- Season:
- November to March
- Recipe:
- Monkfish hot pot, Dobu soup, Fried chicken, Monk liver, Boiled
Monkfish products
Monkfish Whole Fish Refrigerated
- Place of origin:
- Funka Bay, Hakodate, Hokkaido
- Processing location:
- Hakodate, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 1 fish / Approximately 7 to 10kg / case
- Price:
- ￥2,500～￥4,000 / kg
Monkfish landed in Funka Bay from Hakodate are characterized by their large livers. It is said that the flavor of the white flesh, which is so light and elegant that you cannot imagine from its grotesque appearance, is comparable to that of blowfish. The body, liver, stomach, ovary, skin, fins, and gills are called the ``seven anglerfish utensils,'' and everything except the bones is edible, and you can enjoy a variety of textures depending on the part.
Great sculpin
Basic information
- Name:
- カジカ、棘鰍、Great sculpin、杜父鱼
- Habitat:
- Sado, Niigata Prefecture, Akita Prefecture, Aomori Prefecture, Iwate Prefecture, entire coast of Hokkaido
- Season:
- December to February
- Cooking method:
- Kajika nabe, boiled, fried chicken
Great sculpin products
Great sculpin Whole Fish Refrigerated
- Place of origin:
- Funka Bay, Hokkaido
- Processing area:
- Muroran, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 1 to 4 fish / Approximately 5kg / case
- Price:
- ￥400～￥800 / kg
Kajika is a fish belonging to the genus Kajika in the order Perciformes, family Sculpinidae, and is one of the representative winter fish in Hokkaido. Although it looks rugged, it has a mild taste and is known as a delicious fish to eat.
Sailfin poacher
Basic information
- Name:
- ハッカク、八角、トクビレ、Sailfin poacher
- Habitat:
- Hokkaido, Toyama Bay, Iwate Prefecture
- Season:
- January to March
- Cooking method:
- Sashimi, sushi toppings, grilled dishes, open dishes, miso soup, bouillabaisse
Sailfin poacher products
Sailfin poacher Whole Fish Refrigerated
- Place of origin:
- Hokkaido
- Processing location:
- Hakodate, Hokkaido
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 3 fish / Approximately 1.5kg / case
- Price:
- ￥2,000～￥2,300 / kg
The flesh is white, moderately chewy, and mixed with fat, making it an exquisite dish. The characteristic taste is that when you put it in your mouth, the fat melts and you can feel the sweetness and umami. The crunchy texture is also appealing.
Mackerel
Basic information
- Name:
- サバ、鯖、Pacific mackerel、鲭鱼
- Habitat:
- All over Japan
- Season:
- February to March, September to October
- Cooking method:
- Shime mackerel, grilled, Tatsuta-age, sauté, stew in miso
Mackerel products
Frozen mackerel
- Place of origin:
- Japan
- Processing location:
- Japan
- Product Temperature Zone:
- Refrigerated
- Standards/Quantity/Weight:
- 10 fish / approx. 10 kg / case
- Price:
- ￥1,300～￥1,600 / kg
This is a super large size domestically produced mackerel. Domestic products in the 1kg class are rare. It's plump and fat, and the freshness and fatness are the best.
If you would like a quote for fresh fish, please use the quote request form on our website.
Product list
- Inworld kitaguni Bussan mainly handles marine products from Hokkaido.
- Although the proportion is small, we also handle marine products from outside Hokkaido and overseas.
- The marine products sold to hotels and restaurants in Japan are mostly fresh fish, but the products exported overseas are mainly frozen marine products.abalone, dried sea cucumber, kelp, and other processed marine products.
- You can see the specific products handled by Inworld kitaguni Bussan in each category below.
Company introduction
Inworld Kitaguni Bussan retails, wholesales, and exports Hokkaido products (sweets, seafood, cosmetics, etc.). In Asakusa, Tokyo, we operate a store that sells Hokkaido specialties to tourists.
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Inworld Co., Ltd.
Inworld Co., Ltd. develops business for inbound tourists (foreign tourists visiting Japan). -
commercial crab sales
Kitaguni Bussan sells commercial crabs exclusively to hotels and restaurants. We sell high-quality, low-priced commercial crabs specifically for hotels and restaurants. -
Kitaguni Bussan
Kitaguni Bussan is a store in Asakusa, Tokyo that sells Hokkaido specialties. We operate "Kitaguni Bussan" in Asakusa, Tokyo, which carries Hokkaido's specialty products.