三陸・岩手の水産情報発信サイト 〜 三陸・岩手から「情報」の波を!!
漁師さんブログ【漁ログ】>> 魚市場ブログ【魚ログ】>> お魚販売サイト【魚っとモール】>> お魚カレンダー【魚カレ】
三陸・岩手から「安心・安全・旬」な情報を発信中!!
 【印刷用】魚カレ絵巻はこちらをクリック
★カレンダーの読み方
[best] 赤:水揚げ最盛期(お魚等がと〜ってもよく水揚げされる時期)
[better] ピンク:ある程度まとまって水揚げされる時期
[good]水色:量はそれほどではないが、水揚げが行われている時期

Japanese】 【Chinese(pdf)
Pacific krill
Isada krill
Characteristics
Caught in the early spring, Pacific krill is usually spread into the sea as bait. However, when eaten it tastes similar to shrimp.
Best Prepared
Mixed tempura
Shrimp flavored cream croquette, Chinese style soup, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Wakame (seaweed)
Characteristics
Iwate is proud to be the largest producer of Wakame in Japan. Wakame is raised in the rough waters along the Sanriku coastline, giving it a firm texture similar to that of meat. Wakame is also distinctly known for its dark color and resistance to heat.
Best Prepared
To add texture to salad, dishes with vinegar, Shabu-shabu, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
HornwortFunori, etc.
Characteristics
Hornwort looks similar to the leaves of pine trees, has the flavor of the sea and a pleasant texture. Funori, with its reddish-purple color,  has a uniquely crisp texture that is enjoyable to eat.
Best Prepared
By itself, dishes with vinegar, soups, ramen, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Cherry salmon (Masu salmon)
Characteristics
Cherry salmon are caught in Iwate using stationary nets along the coast mostly from March to June. This type of salmon is known for its extraordinary height, and is a rare catch in the waters of Iwate.
Best Prepared
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sand lance
Characteristics
The sand lance is one of the flavors of spring in Iwate. Just one bite and you can forget the harsh winter and savor the happiness of spring.
Best Prepared
Raw
boiled
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Slime Flounder
Characteristics
The Sanriku area is rich with a variety of flounder in its waters. Among the varieties of flounder, the Slime Flounder is something not to be missed during New Year’s holidaybecause of the fat it puts on during the winter season.
Best Prepared
Sashimi
Simmered in a soy brothsalted and grilleddried in a salty breeze for one night
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Kelp
Characteristics
Iwate is the second largest producer of kelp in Japan after Hokkaido. Kelp from Iwate is praised for being high in quality and the perfect size and texture for eating.
Best Prepared
Seaweed salad and raw spring roles, ingredient for Reimen, mixed tempura
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Omemasu salmon
Characteristics
When these salmon are caught in the spring they are called Omemasu, but if caught in fall they are called Aki salmon.
Best Prepared
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pink salmon
Characteristics
Of the salmon varieties, this is the smallest. Pink salmon are caught along the Sanriku coast with stationary nets at around the time cherry blossoms are beginning to bloom. A very small number are also caught in the rivers and streams of Iwate.
Best Prepared
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
King salmon
Characteristics
The largest type of salmon, it can reach up to 2 meters in length. These are caught along the coast of Iwate in stationary nets during the spring.
Best Prepared
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Puffer fish
Characteristics
These are usually found in warmer waters. There are poisonous and non-poisonous varieties.
Best Prepared
Sashimi, fried, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Filefish
Characteristics
These can be caught via fishing line or stationary net.
Best Prepared
Simmered in a soy broth
sashimi
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese sea bass(Suzuki)
Characteristics
These can be caught by fishing line or stationary net. In Japanese the name of this fish changes as the fish grows. From Seigo,
to Fukko, to Suzuki etc.
Best Prepared
Salted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Alaska pollock
Characteristics
Can be caught via trawling, stationary net, or fishing line.
Best Prepared
Fish paste, roe
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Ocean perch
Characteristics
The ocean perch lives in the deep ocean and is a very high-grade fish.
Best Prepared
Simmered in a soy broth
grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Redwing searobin
Characteristics
A very delicious fish in the winter, caught via trawling and stationary net.
Best Prepared
Salted and grilled
soups
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bluefin tuna
Characteristics
This fish is caught in the Sanriku sea starting in May when they reach about 50 cm. They are also called Mejimaguro in Japanese.
Best Prepared
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Shark
Characteristics
Sharks can also be eaten as food. Their meat is ground in to a paste and used in a variety of food products including a fish paste called kamaboko and a fish cake called hanpen.
Best Prepared
Kamaboko, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Ocean sunfish
Characteristics
A popular summertime food, the ocean sunfish’s body is very clean. Caught mostly in stationary nets.
Best Prepared
Dressed with miso and vinegar, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Other tuna varieties
Characteristics
These type of fish live in warm oceans and caught around the world. They are very large and eaten for their meat.
Best Prepared
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea urchin
Characteristics
Iwate prefecture is the second largest harvester of sea urchin in Japan. Almost 90% of sea urchin caught are of the Kitamurasaki variety. In the number one sea urchin production area, Hirono, grooves
are carved into natural rocks to increase production.
Best Prepared
Raw
Ichigo-ni (A soup with sea urchin and abalone), etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bonito
Characteristics
The main catch of the summer in Iwate is the bonito. The large size and the right amount of fat, brought on by the return from the waters in the north down to the south, bring the bonito to near perfection.
Best Prepared
Sashimi
the absolute best when freshfinely mincedgrilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Yellowfin tuna
Characteristics
Caught with longline, stationary net, etc.
Best Prepared
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Swordfish
Characteristics
Caught with a instrument similar to a  spear known as a tsukubo.
Best Prepared
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Mahi-mahi (dorado)
Characteristics
Caught with a trawl line, etc.
Best Prepared
Dried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Striped marlin
Characteristics
Caught in the summer, by trolling or a longline.
Best Prepared
Sashimi
teriyaki
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Scallop
Characteristics
Iwate is the 4th biggest producer of scallops in Japan. All scallops are cultivated using aquaculture, which means very little sand or other contaminants will enter the scallop. This makes them excellent for sashimi. Compared to scallops produced in Aomori or Hokkaido the adductor muscle is much larger and so commands a higher price.
Best Prepared
Sashimi
grilledtempurabutter friedsalads, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese sardine (maiwasi)
Characteristics
Caught by stationary net, round netting, etc.
Best Prepared
Dried
salted and grilledfish dumpling
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific saury
Characteristics
A fish that the Sanriku area is known for. These fish feed off of the bountiful prey in the seas near Hokkaido. By the time they return south to the fishing grounds in the seas off of Iwate in September and October, they have put on just the right amount of fat.
Best Prepared
Sashimimarinatedgrilled lightlymincedmarinated “nanban” stylegrilled and then broiled with a soy based saucein a hamburger steakfish dumpling soup
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bluefin gurnard
Characteristics
This fish appears from the summer to winter and has a distinctive belly that is a bluish-green color.
Best Prepared
 Salted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese amberjack (buri)
Characteristics
In season during the winter, the name of this fish changes as it grows. In the past the number of Japanese amberjack caught were very large, and so that is why the large Kanon statue in Kamaishi is embracing one.
Best Prepared
Teriyaki, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Red sea bream
Characteristics
Caught in the summer with stationary nets, etc.
Best Prepared
Sashimi
salted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Oyster
Characteristics
Iwate is the 5th largest producer of oysters in Japan. By closely managing the oysters’ growth, oysters in Iwate are characteristically a larger size and very tasty. For oysters still in the shell, the shell has a good shape and also has a lot of meat. For shelled oysters, the best time to eat is in the spring.
Best Prepared
Grilled in foil along with wakame from Iwate
gratindressed with grated daikon raddishfried with bacon, Okonomiyaki, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Abalone
Characteristics
Iwate is Japan’s largest producer of abalone. “Ezo” abalone are smaller in size, but if mixed with lots kelp or wakame it is savory and a meaty texture, selling for a higher
price than other products.
Best Prepared
Sashimi
abalone dressed with organs and grilled, Ichigo-nia soup with sea urchin and abalone)、abalonesteak, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese Spanish mackerel
Characteristics
Caught with stationary nets, etc.
Best Prepared
Sashimi, teriyaki
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fall salmon (male)
Characteristics
Iwate is the second largest producer of salmon in Japan after Hokkaido. Peak salmon catching season is at the end of November. Utilizing the winter climate of the Sanriku area, these fish are dried into aramaki (slightly salted salmon), an food you’ll always find in Iwate.
Best Prepared
Stews
chancha-yaki (grilled with vegetables), marinated, etc. Use the head and bones along with vegetables like daikon radish to make a broth.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fall salmon (female)
Characteristics
Iwate is the second largest producer of salmon in Japan after Hokkaido. Peak salmon catching season is at the end of November. Utilizing the winter climate of the Sanriku area, these fish are dried into aramaki (slightly salted salmon), an food you’ll always find in Iwate.
Best Prepared
Stews
chancha-yaki (grilled with vegetables), marinated, etc. Use the head and bones along with vegetables like daikon radish to make a broth.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese common squid
Characteristics
In summer squid meat is tender and sweet, because it is fresh the meat is see-through. In the winter, the meat becomes harder, so it is dried for a night in order to be salted and fermented.
Best Prepared
Sashimi
deep friedbattered and deep friedgrilled with other seafood similar to squid
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Spear squid
Characteristics
Winter brings the final spear squid fishing season for Japan, and this occurs in the Sanriku area. It is sweet with an excellent texture and it is called the highest-grade of squid. They are especially good just before they begin spawning.
Best Prepared
Sashimi
grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea cucumber
Characteristics
Sea cucumbers live from the shallows all the way to deep ocean. They are caught using a water glass and a net on a pole, as well as by trawling. Sea cucumbers are well known for being used in Chinese gourmet delicacies.
Best Prepared
Dishes with vinegar
konowatosalted and fermented sea cucumber entrails
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Rockfish
Characteristics
This fish hides along steep underwater cliffs and reefs. There is lots of prey for the rockfish to feed off of in Iwate’s waters, and so these fish are known to grow to a large.
Best Prepared
Sashimi
grilled, marinated, deep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific herring
Characteristics
Caught in stationary nets and gill nets, etc.
Best Prepared
Salted and grilled, roe (salted and preserved), etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese horse mackerel
Characteristics
Caught in stationary nets and trawling, etc.
Best Prepared
Salted and grilled
driedminced
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Angler fish
Characteristics
Caught in stationary nets.
Best Prepared
Stews
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Rays
Characteristics
Caught occasionally in stationary nets.
Best Prepared
Boiled slowly in a soy broth, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Atka mackerel
Characteristics
Caught with stationary nets and fishing lines.
Best Prepared
Dried
boiled slowly in a soy broth, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Marbled flounder
Characteristics
The Sanriku area is rich with a variety of flounder in its waters. Flounder that has been putting on fat from fall to winter is perfect for cuisine.
Best Prepared
Sashimi
boiled slowly in a soy brothsalted and grilleddried in a salty breeze for one night
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Broadbanded thornyhead
Characteristics
A beautiful fish with a vivid red color. Caught by trawling, longline fishing, etc.
Best Prepared
Boiled slowly in a soy broth, etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fat greenling
Characteristics
This is a large fish that reaches about 60 centimeters. It is a white fish and has a light flavor but also some sweetness, excellent for sashimi. When used for a broth it adds a savory flavor that creates a high quality flavor.
Best Prepared
Sashimi
boiled slowly in a soy brothsoupsdeep friedsalted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Broadstriped bitterlings
Characteristics
With a body the shape of an egg, broadstriped bitterlings are found living in reefs and areas with lots of vegetation. These are well known as something caught when fishing off of quays and piers.
Best Prepared
salted and grilled
boiled slowly in a soy broth, etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea pineapple
Characteristics
Iwate is the 2nd largest producer of sea pineapple in Japan. In Japan, Sea pineapple is not usually consumed outside of the northern Tohoku region. However, it is quite popular in Korea. They are in season from June to August and great for protecting yourself against the summer heat.
Best Prepared
Dishes with vinegar, sashimi, tempura, deep fried, soups, mixed with Korean red chili paste
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Conger eel
Characteristics
Routinely caught at night and very popular. Caught with tubes, etc.
Best Prepared
Tempura
sushi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Olive flounder
Characteristics
The eyes of this fish are on its left side. Caught by stationary nets, line fishing, etc.
The olive flounder is being targeted as a fish for cultivation, and is flourishing as it is stocked in waters throughout Japan.
Best Prepared
Sashimi
slowly boiled in a soy brothdeep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Octopus
Characteristics
Different varieties are caught using cages, etc.
Best Prepared
Sashimi
boiled in salty water, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Mackerel
Characteristics
Caught in the summer, the mackerel is shaped like an artillery shell with a blue back and silver belly. It is a beautiful sprinter of the ocean. Caught mostly in stationary nets.
Best Prepared
Salted and vinegaredboiled with miso, deep friedsalted and grilled
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Barfin flounder
Characteristics
The barfin flounder is a cold water fish found in the Pacific Ocean north of Ibaraki prefecture, and in the northern Sea of Japan. Very few are caught and is a very valuable fish. The waters of Iwate are the right temperature and so it is one type of fish hoped to be cultivated in the prefecture.

Best Prepared
Sashimi
deep friedslowly boiled in a soy broth

April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific cod
Characteristics
A fish typical of Iwate’s winter. After they leave the waters of Hokkaido after March they can still be caught in Iwate up to the end of May.
Best Prepared
Stews
sashimiingredient for sushiwrapped in kelpgrilled lightly)、salads, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese smelt
Characteristics
About 20 centineters in size, it looks similar to fresh-water smelt, but it cant live in fresh water. This Japanese smelt is seen frequently along the coast of Iwate.
Best Prepared
salted and grilled
deep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese codling
Characteristics
The Japanese codling looks a lot like a ladle. The name is a codling because it is related to the cod. It is a deep water fish, but it can also be caught along the seashore as well.
Best Prepared
Served with liver,
salty donko soupboileddeep fried as a whole
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Horsehair crab
Characteristics
A sea food that reminds you that winter is coming. Located from around 100 to 250 meters underwater, they are caught mostly by trawling the ocean floor either with nets or cages.
Best Prepared
Boiled in salty water, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch

※上記画像の出典は、魚ログの他、岩手県水産技術センターからご提供いただいたものです。