Yokosuka’s seas are a true treasure trove of seafood, offering a wide array of seasonal delicacies throughout the year. Local fishermen take pride in recommending a diverse selection of seafood to visitors, including fresh tuna, bonito, and a variety of shellfish such as turban shells, as well as other enticing local specialities.

We had the pleasure of interviewing a local fisherman who spoke with great passion about the appeal of Yokosuka’s seafood. Our goal is to bring you the very best seafood that Yokosuka has to offer, so that you too can experience the charm of this fresh and delicious cuisine that has been beloved by Japanese people for many years.

Whether you’re a seafood lover or simply looking to try something new, we invite you to come and savor the flavors of Yokosuka’s bountiful seas.

On this occasion, we had the pleasure of interviewing Mr. Yoshio Kuriyama, a skilled fisherman who works out of the port of “Yasura Kaeimaru” in Yokosuka’s Tokyo Bay.

Indulge in the Flavors of the Season! Top Picks for Yokosuka Seafood

The seafood caught in Yokosuka’s waters varies depending on the season and weather, allowing you to enjoy seasonal delicacies specific to a particular time of year. Local fishermen have carefully selected some of Yokosuka’s fresh and delicious seafood for you to try.

Yokosuka’s sardines and horse mackerel have firm flesh and a strong flavor that goes well with a variety of cooking methods. Grilled, boiled, fried, tempura, or any other method that tastes good is recommended. Fresh fish are especially recommended for “namero (minced fish)” and “sashimi”.

Mackerel lovers will enjoy masaba and sesame saba, which are in season from fall to winter. Goma saba (sesame mackerel) becomes fatty and tasty in summer.

Among the bonito caught in Yokosuka’s Sagami Bay, the “nichigorigiri bonito,”  landed on the same day it is caught, has beautiful pale pink flesh and the best texture.

Yokosuka’s local octopus is characterized by its deep flavor and sweetness, and is rich in minerals from the sea. The more you chew it, the more delicious it tastes.

Shonan Shirasu, freshly caught and processed by fishermen in Yokosuka, and can be eaten as is or combined with any style of cuisine, including pizza, pasta and, of course, Japanese cuisine.

Other recommended seafood includes shellfish such as turban shells and seaweed such as nori, wakame, kelp, and hijiki. 

It is a privilege to eat fried hijiki in its place of origin, where you can taste its aroma and soft texture. Dried hijiki lasts for a long time, making it suitable for preservation. The season for hijiki fishing opens around the end of March.

Discover the Secret Behind Yokosuka’s Delicious Fish

Yokosuka’s seafood is renowned for its exceptional taste and freshness, thanks to the short distance between the production center and restaurants. In Yokosuka, the time between catching the seafood and serving it at local eateries is very short, allowing you to savor the fresh natural flavor of the ingredients.

If you’re a seafood lover, we highly recommend trying locally caught products in Yokosuka. By doing so, you can taste the freshness and quality of the marine products and experience the unique flavors that Yokosuka’s seafood has to offer.

Yokosuka fishermen’s commitment

At Yokosuka, our fishermen are dedicated to providing the freshest seafood possible. We believe that the responsibility of fishermen extends beyond simply catching fish, and we take great care in processing and delivering our products to stores and restaurants.

Ensuring a stable supply is also a priority for us. Even during times when fishing isn’t possible, we keep the fish alive in tanks at the port so that we can fulfill orders promptly.

Local fishermen’s tips: How to best enjoy seafood

A local fisherman in Yokosuka gave us his recommendations for seasonal delicacies and tips for cooking fish at home.

Sashimi and carpaccio are recommended in summer

Home cooking tips: How to cut fish for the best taste

When cutting fish at home, it’s crucial to use a sharp knife to prevent crushing and rough cuts that can ruin the fish’s appearance and flavor. A simple knife sharpener can do the job, but make sure to sharpen the knife thoroughly before cutting.

When cutting, make sure to move the knife blade in one direction and avoid jerky motions that can result in an uneven cross-section and rough texture. For tight-fleshed white fish, it’s best to slant the blade to make the cross-section wide and thin, taking advantage of the fish’s unique elasticity.

When cutting tight fish, avoid pressing down too hard to prevent crushing the flesh. Instead of using the index finger, which can apply too much force, use the middle and ring fingers. For thick fish, it’s essential to re-insert the blade and pull it through instead of jerking it through for a clean cut.

Why cooking seafood in winter is recommended?

Tips for creative cooking of fish to enhance its flavor

To ensure perfectly cooked fish, remove it from the refrigerator in advance. Fillets should be taken out about 15 minutes beforehand, while larger fish may require more time to come to room temperature. Cooking cold fish can result in overcooked outsides and dry interiors.

Avoid overcooking the fish and serve it fresh and hot, as it loses its taste and texture once it cools down. Start by grilling the skin until it becomes crispy, then cook the flesh over low heat. This helps protect the meat from drying out.

Finally, lightly grill the flesh side for the finishing touch. Remember that fish protein changes at a lower temperatures than meat, so it’s best to use low heat. While cooking, monitor the temperature of the fish, which should be about 50°to 60° at the center, depending on the type of fish, dish, and cooking method.

Experience Yokosuka Fishermen at Work

1. Catching live sea bass in a net is the first step.
2. To maintain freshness, the fish is nerve-tightened by removing substances that cause deterioration from the meat.
3. 3.The fish is so beautiful that its freshness is maintained by the skills of experienced fishermen. The original flesh and quality of the fish is retained.

What is “Shinkei-jime”? 

Shinkei-jime is a method of live fishing, and there are two ways of fastening fish. The method of fastening fish caught in seawater ice is called “No-jime,” while the method in which fish are fastened with a knife or hand hook while still alive is called “Ikejime.”

“Shinkei-jime” is a technique in which a wire is passed through the nerve that runs near the fish’s spine to break the nerve and keep the fish fresh and tasty. It requires a high level of skill.

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Featured article: Seafood in Yokosuka!

Let’s indulge in delicious Japanese seafood in Yokosuka