Lavender jobfish figure sashimi May 2018 issue No.173
Black seabream cuisine Apr. 2018 issue No.172
Boring clam figure sashimi Mar. 2018 issue No.171
Starry flounder sashimi & nigirisushi Feb. 2018 issue No.170
The style of fish shop sushi Jan. 2018 issue No.169
Value added prodct of snow crab Dec. 2017 issue No.168
One side of Italian fish dish Nov. 2017 issue No.167
White croaker hiratsukuri sashimi・nigirisushi・fillet Oct. 2017 issue No.166
Cornetfish nigiri sushi & usutsukuri sashimi Sep. 2017 issue No.165
Four-line tongue-sole nigiri sushi & usutsukuri sashimi Aug. 2017 issue No.164
Emperor red snapper sashimi Jul. 2017 issue No.163
Damselfish cuisine Jun. 2017 issue No.162
Golden threadfin bream kobujime hiratsukuri sashimi May.2017 issue No.161
Redlip mullet usutsukuri sashimi Apr.2017 issue No.160
Hairy stingfish sashimi Mar.2017 issue No.159
John Dory sashimi & nigirisushi Feb.2017 issue No.158
No.157 is dare to be translated into English because of the honor of the author.
White trevelly usutsukuri sashimi Dec.2016 issue No.156
Shaghai crab cuisine Nov.2016 issue No.155
Shaghai fish cuisine Nov.2016 issue No.155-2
Sunrise perch sashimi and sushi Oct.2016 issue No.154
Usutsukuri sashimi of yellow groupet Sep.2016 issue No.153
Hiratsukuri sashimi of longtail tuna Aug. 2016 issue No.152
Stingray sashimi & sushi Jul.2016 issue No.151
Stingray cuisine Jul.2016 issue No.151-2
Segoshi figure sashimi of Ayu Jun. 2016 issue No.150
Ayu figure sushi Jun.2016 issue No.150-2
Red-spotted rocked grilled sashimi May.2016 issue No.149
Unesu slice of Mink whale Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna Mar.2016 issue No.147
Sashimi of Halibut Feb.2016 issue No.146
Usutukuri sashimi of Catfish Jan.2016 issue No.145
Nigirisushi of Catfish Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Arai sashimi of mullet Dec.2015 issue No.144-2
Difference in the fish meal across the sea Nov.2015 issue No.143
Difference in the fish meal across the sea Nov.2015 issue No.143-2
All of sardine(sashimi & nigirisushi)Oct.2015 issue No.142
Figure sales of amberjac slice(Sep.2015 issue No.141)
Hiratsukuri sashimi of Indian Mackerel (Aug.2015 issue No.140)
Assorted sashimi of tokobushi abalone (Jul.2015 issue No.139)
Hiratsukuri sashimi of the alive rabbitfish (Jun.2015 issue No.138)
Broiled hiratsukuri sashimi of pomfret (May.2015 issue No.137)
Fillets with bone,with head of Ruby snapper(Apr.2015 issue No.136)
The fish-figure of halfbeak sashimi,halfbeak nigirisushi,halfbeak vinegared (Mar.2015 issue No.135)
Red sea bream nigiri sushi(Feb.2015 issue No.134)
Recommended raw fish face-fo-face naked selling(Jan.2015 issue No.133)
A sashimi of tuskfish(Dec.2014 issue No.132)
A fish-figure sashimi of Lobster(Nov.2014 issue No.131)
The sashimi hiratukuri of Broiled mackerel (Oct.2014 issue No.130)
Sockeye salmon steak (Sep.2014 issue No.129)
Arai sashimi of Carp (Aug.2014 issue No.128)
Syunsen sashimi assortment (Jul.2014 issue No.127)
Grenadier anchovy whole fish sashimi (Jun.2014 issue No.126)
Rockfish sashimi (May.2014 issue No.125)
Sashimi and sushi tilefish seasonal (Apr.2014 issue No.124)
Assorted sashimi of tuna fullness (Mar.2014 issue No.123)
A Largescale blackfish nigirisushi of coldest (Feb.2014 issue No.122)
Unachirashi sushi (Jan.2014 issue No.121)
The charm of Argentine prawns (Dec.2013 issue No.120)
Sydney Fishs Market (Nov.2013 issue No.119)
Raw autumn salmon skinfiring sashimi (Oct.2013 issue No.118)
The toro usutsukurisashimi of the Greater amberjack (Sep.2013 issue No.117)
A sashimi of hiratukuri for the Brassy chub (Aug.2013 issue No.116)
A sashimi of fish-figure for the Yariika (Jul.2013 issue No.115)
A sashimi of fish-figure for Leather parboiling of the grunt (Jun.2013 issue No.114)
A usutsukuri sashimi of the black scraper (May.2013 issue No.113)
The japanese ancyovy nigiri sushi (Apr.2013 issue No.112)
Syunsen sashimi chirashi sushi (Mar.2013 issue No.111)


Jun. 2018 issue No.174

Variety of Japanese horse mackerel

Too much known edible cheap fish for the masses

Recently, the author asked me "Why will not you pick up a horse mackerel at FISH FOOD TIMES?" At that time I answered appropriately that "I do not know why, because I did not have the opportunity."

However, looking back on that later, I did not have that opportunity. The real reason is because I had a question about how to make an article about horse mackerel which is a general cheap fish for the masses Japanese people ordinarily eaten from ancient times.

I did not mention anything about the relatives of horse mackere so far, but in No. 94 Zengo segoshi sashimi (October, Heisei 23) I mentioned about horse mackerel of bean size, 69 Giant trevally hiratsukuri sashimi (September 2009 issue), he picked up Giant trevally belonging to Carangidae family, genus Caranx. Although not ignoring the horse mackerel, when it became the japanese horse mackerel which is the representative of the horse mackerel, it was generally too well known that it had an impression that it was difficult to handle in reverse.

However, FISH FOOD TIMES, which was 15 years since its launch, thought that it would be impossible to avoid referring to Japanese horse mackerel, which could be said to be the mainstay of the mainstay as a fish to eat. The problem is how to treat japanese horse mackerel. Considering what Japanese horse mackerel tells "fish sales pro" assumed as a reader of FISH FOOD TIMES, it is not even possible to write particularly interesting things that are hardly known to the world, so the content of the description I want to make a point of view as "Japanese horse mackerel selling hint".

Difference between japanese horse mackerel and japanese scad


The upper image is a japanese horse mackerel for explanation. Japanese horse mackerel is slightly different in appearance between the shallow type that settles in the shallow sea reef area and the migration type that travels around the open sea. The shallow type is generally yellowish strongly, abundant and rounded, the migrant type is dark as a whole and muscular and slender. japanese horse mackerel is an English name horse mackerel, scientific name is Trachurus japonicus, both English name and scientific name are given Japanese name.

What is very similar to japanese horse mackerel is Japanese scad of the bottom image, English name is japanese scad, scientific name Decapterus maruadsi.


The difference between japanese horse mackerel and japanese scad is that unlike Japanese horse mackerel, which is also called a flat horse mackerel, if japanese scad is frequently dealt with, japanese scad has aliases like round horse mackerel, I can understand in a moment with the feeling of the scalp which is more difficult to remove than the japanese horse mackerel. Even more obvious physical differences exist in the japanese scad, although there are small upper and lower fins called 'syoriki' in the rounded enclosure of the japanese scad image below but not in japanese horse mackerel.



Japanese scad lives in the relatively southern sea area more than japanese horse mackerel, the autumn to winter is the most frequent catch, the Japanese horse mackerel, the spring to summer season, is getting out of time. In general, evaluation on the market is higher for Japanese horse mackerel, but this is because Japanese horse mackerel is easier to remove leather than japanese scad, as for japanese horse mackerel It seems to be an evaluation that the fat content including subcutaneous fat is many and tasty.

In addition, I will introduce Amberstripe scad which inhabits in the southern ocean, as a horse mackerel whose fat content is lower than chiai meat of fish and which stands out more than japanese scad. The image below is taken by the writer at a fish market on an island in the Nansei Islands, but the Amberstripe scad just caught on the island is eaten even with sashimi like japanese horse mackerel, it only becomes an open processed product such as kusaya I want you to know that it is not.

アオムロアジ   アカムロアジ

Mackerel scad Roughear scad


Japanese horse mackere fishing ground and catchment area

By the way, returning to japanese horse mackere, japanese horse mackere was caught more mainly from the East China Sea to the Japan Sea side than the Pacific side, and half of Japan's annual catch was landing in Nagasaki prefecture and Shimane prefecture.      

Ministry of Agriculture statistics Heisei 28
japanese horse mackere
1st Nagasaki prefecture 55,100t
2nd Shimane prefecture 24,200t
3rd Miyazaki prefecture 11,000t
japanese scad
1st Miyazaki prefecture 8,500t
2nd Kagoshima prefecture 4,600t
3rd Wakayama prefecture 3,200t
Total relatives of horse mackerel 155,200t

Among them, the Matsuura fish market in Matsuura City, Nagasaki Prefecture, which is the base of the Japanese oceanic tropical net (Maki Ami) fishery, is the fish market boasting the largest catch in Japan, including horse mackerel as well as mackerel. It is a major supply base for horse mackerels in Japan, and dry food businesses throughout the country seem to be receiving supplies such as horse mackerel as a commodity material from this fish market in many places.


Matsuura city in Nagasaki prefecture is located in the northern part of Nagasaki prefecture near the prefecture border with Saga prefecture, wholesale company in Matsuura fish market is western Japan uoichi corporation, the transition of the amount of transactions of horse mackerels in year 2016 is the upper right graph . The red line shows that the 4 months from April to July shows the largest number of landings in the year, and by chance the year 2016 graph seems to have been unfished in June, but the year 2017 According to the halfway data, June seems to have been the second landing after June in July, and it is no doubt that June is also the season of the landing of horse mackerels in June.

Nagasaki prefecture sells coastal objects 'Gonaji' and offshore objects 'Tokiaji' nationwide as a Nagasaki brand, but there are other countries nationwide including Sekiaji (Oita), which is particularly famous as a brand horse mackerel, Setsukiaji ( Yamaguchi), Tenryoaji (Kumamoto), Bibiaji Miyazaki, and so on. Among them, "Donchichiaji" in Hamada-shi, Shimane Prefecture, is differentiating rivals with the character of Digitizing of the lipid content. The standard is japanese horse mackerel with a size of 50 g or more that was caught between April and August with the most fatty period, and using an exclusive device, the average of the lipid content exceeds 10% Only as "Donchichiaji" is certified.

Japanese horse mackere in season is not less than brand horse mackerel

I would like to appreciate that being sold as a brand horse mackerel with high quality horse mackerel that has reached its own standard like this in various parts of the country. But since japanese horse mackerel in the season from around April to July gets more fish especially in the year, prices are also good, so many fresh items are good and there are too much fat, so it's not brand horse mackerel It is a season when it becomes very delicious.

During this period especially beans horse mackerel (zengo) and small horse mackerel are also caught a lot, and horse mackerels of plenty are often sold at price superior cost performance, so attractive items like the following images It will be provided in various places.

Beans horse mackerel and mall horse mackerel commercialized in season
豆アジ 小アジ
Beans horse mackerel (zengo) Small horse mackerel
アジ背越し マアジにぎり鮨
Beans horse mackerel (zengo) segoshi sashimi Small horse mackerel half body nigirisushi
マアジ アジ
Beans horse mackerel (zengo) small cut sashimi Small horse mackerel small cut sashimi


In the above image, I introduced products that eat raw japanese horse mackerel as sashimi and sushi which will increase in the spring to early summer season such as bean horse mackerel and small horse mackerel. In the field sense, it is a feeling that there is no other product with a high digestibility rate as much as the products of horse mackerels, and it seems that horse mackerels are proud of their strong popularity suited to Japanese tastes. In Japan, from horse horse mackerel called minimal zengo to huge Giant trevally, fish called horse mackerel who Japanese love is really sold as a variety of fish products, but after all it is fresh to eat raw It seems to be the most valuable to eat horse mackerel with sashimi and sushi.

For example, in the case of small horse mackerels, it is also effective to give customers the degree of freedom of cooking afterwards by selling them as half-length as in the image below, without increasing the added value by increasing the degree of processing to sashimi.

マアジ   マアジ

Small horse mackerel halfbody for sashimi Small horse mackerel halfbody for sashimi(kanoko)


SKU commercialization of middle size horse mackerel

Let's talk about small horse mackerel, this time, next let's introduce the middle size horse mackerel in the form of product list.

SKU commercialization of medium size horse mackerel
アジ アジ
Semi-headless with gills and the internal organs of the fish removed Headless
アジ アジ
two pieces disassembling three pieces disassembling
アジ アジ
Openfishbody with the head  Headless openfishbody
アジ アジ
Semi-headless to halve two pieces disassembling to quarter
アジ アジ
halfbody with skin four pieces halfbody no skin four pieces


The middle horse mackerel is easy to use for various dishes, especially because it looks good in a tray when it is sashimi, it is easier to increase added value than large horse mackerel and small horse mackerel, actively to sashimi products I want you to use it.


The middle horse mackerel sashimi


In addition, there is a figure sashimi as a method to increase the added value by making use of the size of the middle horse mackerel.


The figure sashimi of the middle horse mackerel

 マアジ姿造り   マアジ姿造り

The making of base of monolithic type

The making bese monolithic type

マアジ姿造り  マアジ姿造り

monolithic type separate type

"namerou and sangayaki" covering the weak points of horse mackerel

I've been introducing figures and sashimi that can raise the value of the item to the highest level using japanese horse mackerel that you can get at a relatively inexpensive price so far, but the members of horse mackerel have in common One of the weaknesses is "discoloration is fast". Even if the freshness of horse mackerel is good or bad, it is common for blue fish such as mackerel and sardine that the body of horse mackerel, whose skin has been removed and exposed to air, changes color over time and darkens It is a disadvantage.

So let's explain below how to cover this weakness. According to a certain document, old fishermen seemed to have cooked horse mackerel on the boat with miso to cook and eat. This fisherman 's dish which was called "namerou" is so tasty that it was said that it got this name because he tried to "lick" the dish and ate it. And when the fisherman goes to work in the mountain, it brings in the abalone 's shell' surplus 'namerou' and brings it and burns it in a mountain cottage and seems to have been eating, not cooked on the ship, but cooked at the mountain house He called "sangayaki".

Let's show how to make "namerou" and "sangayaki" below.

namerou and sangayaki
アジ アジ
1, Cut off the chiai meat of fish of the halfbody of the horse mackerel from which the skin was removed. 5, Cut small and add ginger.
アジ アジ
2, Separate halfbody thinly vertically. 6, Add more chopped green onion.
アジ アジ
3, Turn thin and long cut meat sideways and cut it small. 7, Add miso and mix.
アジ アジ
4, Cut a smaller piece of meat from the top with a kitchen knife strongly hit and cut it. 8, finally add an appropriate amount of soy sauce and mix.
horse mackerel namerou
アジ アジ
1, Put a bunch of namerou in a pot. 3, Turn over when it turns on brown.
アジ アジ
2, Smother while adding a little sake. 4, Smother until the heat passes through the core.
horse mackerel sangayaki

I will end this month soon. When talking about Japanese food culture, horse mackerel is considered to be an indispensable important existence. Even the horse mackerel bone was discovered from the shell mounds of the Jomon Period, it has been proved that Japanese have eaten horse mackerel from long ago, and now as a handy fish dish, the frequency of appearing at dinner at home It can be said that it is one of the high fish.

The horse mackerel is a fish eaten by many Japanese cuisines from long ago and Japanese who have been prohibited by the influence of Buddhism to eat four legs animal meat until the Edo period have mainly fish animal I have ingested it as a protein source. As one of the fish, the horse mackerel of popular blue fish fish has been processed into dried fish and the like and has been eaten by the general public in large numbers. So I think that one drop of horse mackerel's blood is lurking in the blood of the Japanese.

The fish called horse mackerel will continue to be eaten with deeply involved in the Japanese dietary life, even though the resource is still going up and down, especially the japanese horse mackerel picked up this time is delicious among horse mackerels Because they are standing equal, it is no doubt that they will continue to be loved and loved by Japanese people. It can be said that it is a happy thing to be able to provide food customers rooted in such Japanese lives as fish sellers.

In this month's issue, I've got a lot of heartfelt feelings about how much I could describe the horse mackerel of great existence including the historical meaning. I think that I could express a little "hint of sales of japanese horse mackerel" as a description viewpoint.

From now on to June July, there will be a season when many delicious japanese horse mackerels are caught and price is also available and easy to sell. I would be happy if you would sell japanese horse mackerel with some reference to the items that readers posted in this issue.

An opinion and the communication are to iinfo@fish food times

Date of updating 1 Jun. 2018