Japanese Seasonal Seafood - June

The following is a list of seasonal seafood (and my best English translations) for the month of June in Japan.

Benizake - Sockeye Salmon
Tokizake - Chum Salmon
Gomasaba - Blue Mackerel
Inada - Young Yellowtail (or Amberjack)
Takabe - Yellowstriped Butterfish
Suzuki - Japanese Sea Bass
Shiroika - Japanese Squid
Isaki - Chicken Grunt
Shitabirame - Sole
Mebaru - Rockfish
Kihada Maguro - Yellowfin Tuna
Makarei - Righteye Flounder
Maaji - Japanese Jack Mackerel
Katsuo - Skipjack Tuna (a.k.a. Bonito)
Tobiuo - Flying Fish
Ayu - Sweetfish
Kinmedai - Splendid Alfonsino
Shijimi - Corbicula Clams

Most of these are excellent as sashimi. In particular I love kinmedai (splendid alfonsino) with its pink flesh. Katsuo (skipjack tuna) is nice seared and served with grated ginger and soy sauce. Ayu (sweetfish) is best when salted and grilled and one of my favorite miso soups is packed with shijimi (corbicula clams).

When we have either the shitabirame (sole) or makarei (righteye flounder) we often do a traditional butter meuniere (sauteed in butter and lemon). For the tobiuo (flying fish), Shinji likes to cut it into small pieces and toss it with some toasted sesame oil and salt.

Both of the salmon, benizake or tokijake we like simply grilled with a bit of salt. Better yet, marinated with salt overnight or for a few days and then grilled.

If you are in Japan in the month of June and go for sushi, ask the sushi chef for "shun no sakana" and you'll be given some of these seasonal seafood.