Yokosuka’s waters are a treasure trove of seafood, with seasonal delicacies to be enjoyed in every season. Local fishermen proudly recommend a wide variety of seafood.

In addition to fresh tuna, bonito and other seafood, there is a wealth of shellfish such as turban shells and other attractive local produce.

‘We want to bring you the best seafood from Yokosuka.’ We interviewed a local fisherman with such passion about the appeal of Yokosuka’s seafood.

Please enjoy the appeal of the fresh seafood that many Japanese have loved for many years in Yokosuka.

This time we spoke to Yoshio Kuriyama, a fisherman on the ‘Yasura Port Yoshiei Maru’, which is active in Yokosuka’s Tokyo Bay.

Enjoy the taste of the season! Recommended Yokosuka seafood

The following is a list of recommended seafood caught in Yokosuka’s seas. The seafood caught in Yokosuka’s seas varies according to the season and weather, allowing you to enjoy seasonal delicacies that can only be tasted at that particular time of year. Here are some of the freshest and tastiest Yokosuka seafood, carefully selected by local fishermen.

Yokosuka’s sardines and horse mackerels have a firm flesh and a strong flavour. They are suitable for a variety of cooking methods. It is recommended as it can be eaten with everything from grilled fish, boiled fish, deep-fried fish and tempura.

Fresh ones are especially recommended for ‘nameko’ and sashimi.

Mackerel are masaba (mackerel) and goma saba (sesame mackerel). Masaba mackerel is in season from autumn to winter. Goma saba (sesame mackerel) is fatty and tasty in summer.

Among the bonito caught in Yokosuka’s Sagami Bay, the ‘nichigori-katsuo’, which is landed the same day as it is caught, has beautiful pale pink flesh and the best texture.

Yokosuka’s local octopus is characterised by its deep flavour and sweetness. It is rich in minerals from the sea, so the more you chew it, the more flavourful it becomes.

Shonan Shirasu is freshly caught, processed and sold by fishermen in Yokosuka. It can be eaten as it is and goes well with any style of cuisine, including Japanese cuisine, pizza and pasta.

Other recommended shellfish include turban shells, and seaweeds such as nori, wakame, kelp and hijiki.

It is a privilege to eat hijiki kama (fried hijiki) in its place of origin. The aroma and soft texture of hijiki can be tasted directly. Dried hijiki is also suitable for preservation as it lasts for a long time. The opening of the hijiki fishing season is around the end of March.

Why Yokosuka’s fish is so good

The reason why seafood is so tasty in Yokosuka is the proximity between the place of origin and the restaurant. In Yokosuka, the time until you actually eat it is very short because the place of production and the shops, such as restaurants, are close. If you want to eat fresh seafood, I want you to taste locally caught products in the local area.

Yokosuka fishermen’s commitment

The commitment of our fishermen in Yokosuka is to ship highly fresh seafood. We believe that it is our job as fishermen to carefully process the fish and deliver it to the shops. We also place great importance on a stable supply. Even on days when we can’t go fishing, we keep the fish swimming in the fish tank at the port so that we can ship them if there is an order.

Recommendations on how to eat seafood from local fishermen

Learn from local fishermen in Yokosuka about their recommendations for tasty seasonal fish and tips for cooking fish at home.

Summer Delight: Discover the Best Way to Enjoy Yokosuka Seafood Raw with Sashimi and Carpaccio

How to cut fish and tips to make it tastier at home

When cutting fish at home, it is important to use a well-sharp knife. If the sharpness is dull, the fish will be crushed and the cross section will be rough, which will reduce both the appearance and the taste of the fish.

It does not have to be a special knife. A simple knife sharpener is fine, and it is recommended to sharpen the knife thoroughly before cutting.

When cutting fish, the blade of the knife should be in one direction. It is strictly forbidden to make a jiggle cut. Note that moving the knife back and forth will result in a smooth cross-section and a rough texture on the tongue, which will affect both the texture and appearance of the fish.

When cutting tight-fleshed white fish, for example, it is recommended that the blade of the knife be slanted and the cross section of the fish be cut in a wide, thin and slender manner in order to utilise the unique elasticity of white fish.

Tight fish is difficult to cut without a hand, but if you press down too hard, the flesh will be crushed. Do not use your index finger, which is easy to apply force to, but use your middle and ring fingers. If the fish is thick, you may not be able to cut it with just one pull of the blade. In such cases, it is important to re-insert the blade and pull it through again, without jerking.

Yokosuka seafood in winter is recommended to be cooked

Heating and cooking tips that make fish taste better with a little effort

Fish should be removed from the refrigerator beforehand. If filleted. 15 minutes before or so if it is a fillet. If the fish is larger, take it out a little earlier.

If the fish is too cold, it will take too long to cook through to the centre. By taking the fish out of the fridge in advance, the outside of the fish will not be overcooked and the flesh will be Prevent the fish from becoming too dry.
The fish should not be overcooked.

Be careful not to overcook the fish. After cooking, it is best to eat the fish freshly cooked and hot, without resting. If it cools down, the taste will be less than half as good.

When cooking fish, start with the skin! It is recommended that the skin is crispy and the flesh is cooked over low heat. By grilling from the skin, the skin protects the meat during cooking and prevents it from becoming dry.

It’s best if the flesh side is only lightly grilled as a finishing touch! Fish proteins change at lower temperatures than meat. Therefore, a low heating temperature is recommended.

It depends on the type of fish, the dish you are making and the cooking method, but generally speaking, the fish should be cooked to a centre temperature of about 50° to 60°.

Scenes from the work of the Yokosuka fishermen

1.catch sea bass swimming alive in a net.

2.Fish are ‘Shinkei-jime’ to keep them fresh by removing substances that cause deterioration in freshness from the fish.

What’s Shinkei-jime?

‘Shinkei-jime’ is one of the methods of ‘Ike-jime’. There are two ways of fastening fish. The method of fastening fish in seawater ice is called ‘No-jime’. The method of fastening fish with a knife or hand hook while they are still alive is called ‘Ike-jime’.

‘Shinkei-jime’ is a method of fastening fish in which a wire or other means is passed through the nerves near the fish’s backbone to break them, keeping the fish fresh and tasty. Advanced techniques are required.

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.

Let’s indulge in delicious Japanese seafood in Yokosuka