{"title":"v2_Seasonal Fresh Seafood","description":"\u003cp\u003ePlease come visit our store for our weekly catch from Japan.\u003c\/p\u003e\n\u003cp\u003eAll fresh seasonal fish are carefully selected by our team in Japan. Seafood availability and prices change daily based on market conditions. If you are looking for something specific, please feel free to contact us for the most up-to-date pricing.\u003cbr\u003e\u003c!----\u003e\u003c\/p\u003e","products":[{"product_id":"wild-salt-water-eel-anago","title":"Salt Water Eel (Anago)","description":"\u003cp\u003e\u003cspan\u003eアナゴ\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnago is often simmered for sushi or deep-fried for tempura.  Anago are found in the Northwest Pacific, especially off the coasts of Japan where they make their homes in the sandy, muddy bottoms of the sea. They are frequently captured and cultured in Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause anago is always cooked, it tastes very much like any other cooked barbecue fish. With the rice, which is usually a tad larger than other nigiri, it can feel very filling.  In \u003cem\u003eshirayaki\u003c\/em\u003e-style cooking, the eel is roasted without the \"tare\" sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g-1kg","offer_id":42484037091587,"sku":"4037091587","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/747879c0293c5ee68df1f9a8f9f1aa6d.jpg?v=1697735946"},{"product_id":"fresh-kinmedai","title":"Splendid alfonsino (Kinmedai)","description":"\u003cp\u003e\u003cspan\u003e金目鯛\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinmedai is the Japanese name for these red fish with large eyes. 'Kinme' means 'golden eye' in Japanese, and 'dai' is the Japanese word for 'sea bream'.  Kinmedai are deep water fish, typically residing between 400 and 600 meters below the surface. This is what gives them their distinctively large eyes that sometimes appear to have a golden color.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinmedai is a white-fleshed fish with a fairly high fat content and balanced flavor. The meat is not overly fishy, but is rich with umami flavor. Thus, kinmedai is highly versatile, and is prepared in a wide variety of ways.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"800g-1.5kg","offer_id":39843751952577,"sku":"3751952577","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/74160_0efb1c07-bf2b-4b9e-8d42-f0aab6adfa51.png?v=1627853943"},{"product_id":"hokkaido-horsehair-crab","title":"Fresh Hokkaido Horsehair Crab","description":"\u003cp\u003e\u003cspan\u003e毛ガニ \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe hairy crab (\u003c\/span\u003e\u003ci\u003ekegani\u003c\/i\u003e\u003cspan\u003e in Japanese) or horsehair crab is found in the Pacific Ocean and the Sea of Japan. It gets its name from the spiky hairs that cover its entire body. This little critter is smaller than the snow crab and the red king crab, making many people say it is more difficult to eat, but \u003cstrong\u003eit has a dense , sweet flavor,\u003c\/strong\u003e making the effort of cracking open that shell well worth it. People who call themselves true crab lovers will often choose the horsehair crab. It is often boiled in saltwater to bring out its rich original flavor, then cut into sections and eaten by hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWe ensure that the crab is alive at the time of shipping from Japan. However, due to the lengthy journey, there is a possibility that it may not arrive in a live condition.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWe recommend to boil in salt water or grilled:\u003c\/strong\u003e The meat of the crab tastes sweet, and the kanimiso (crab guts) can be eaten as well.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g±","offer_id":42130254594307,"sku":"0254594307","price":129.9,"currency_code":"CAD","in_stock":true},{"title":"800g±","offer_id":39406902411457,"sku":"6902411457","price":229.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/kegani-05.jpg?v=1620664538"},{"product_id":"fresh-hokkaido-scallop","title":"Fresh Hokkaido Scallops","description":"\u003cp\u003e生ほたて貝柱\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHokkaido scallops are famous for their delicious flavour as sashimi.  \u003c\/span\u003e\u003cspan\u003eOur Hokkaido scallops hail from the renowned northern Hokkaido region in Japan. This area benefits from nutrient and plankton rich water, allowing the scallops to thrive. \u003c\/span\u003eFirm in texture, rich and sweet in flavor, these scallops won’t last long at any dinner party!\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"450g tray (15-18pcs)","offer_id":40696258822337,"sku":"6258822337","price":159.9,"currency_code":"CAD","in_stock":true},{"title":"450g tray (10-12pcs)","offer_id":40696258855105,"sku":"6258855105","price":159.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/61qy0ejiJxL._AC_SX679.jpg?v=1614216285"},{"product_id":"fresh-whitebait-shirasu","title":"Fresh Whitebait (Shirasu)","description":"\u003cp\u003e生しらす\u003c\/p\u003e\n\u003cp\u003eExperience the clean, ocean-fresh flavor of Fresh Shirasu, a beloved delicacy in Japanese coastal cuisine. Harvested at peak freshness and quickly processed to preserve their delicate texture, these tiny, translucent juvenile fish are rich in natural umami and nutrients like calcium and DHA.\u003c\/p\u003e\n\u003cp\u003eOur fresh shirasu are flown directly from Japan and are perfect for enjoying raw (nama shirasu) or lightly blanched as kama-age shirasu. Their mild flavor and soft texture make them an ideal topping for warm rice bowls, chilled tofu, or simple salads. They also pair beautifully with grated daikon, ponzu, or freshly grated ginger for a refreshing side dish.\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"100g","offer_id":42509393363203,"sku":"9393363203","price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/AC5ADEFA394748A280F6BA43EDA024A0_LL.jpg?v=1616703528"},{"product_id":"japanese-icefish-shirauo","title":"Fresh Japanese Icefish (Shirauo)","description":"\u003cp\u003e\u003cspan\u003eシラウオ 200g\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirauo, often called noodlefish in English. These beautiful fish have tiny, transparent bodies that grow up to only 10 centimeters long. They are both precious and pricey as the fish can only survive in brackish water conditions where freshwater meets seawater. Fishing for Shirauo symbolizes the coming of spring, their peak season. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTypically shirauo are salted then steamed for a few minutes (which turns them from translucent to white) then quickly chilled before being served.  Sashimi (with soy sauce and wasabi), sushi, mixed with vinegeared miso paste, tempura and cooked with eggs.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"200g","offer_id":42509395427587,"sku":"9395427587","price":23.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/pixta_12751087_M_e6f697b3-60c0-44ab-979d-850e7f99989e.jpg?v=1617557841"},{"product_id":"toyama-white-shrimp-shiroebi","title":"Toyama white shrimp (shiraebi)","description":"\u003cp\u003e\u003cspan\u003eシラエビ  富山湾の宝石\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe white shrimp caught during summer are the \u003cstrong\u003e\"white jewel\" of Toyama Bay\u003c\/strong\u003e! The white shrimp that makes the deep sea of Toyama Bay its home is a rare species, and Toyama is the only place in the world it is caught! White shrimp is characterized by its refined sweetness and can be eaten as sashimi or as part of a rice bowl.  It can also be deep fried or make tempura!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"200g Meat Only","offer_id":39601156948161,"sku":"1156948161","price":119.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/DPP_7107-1024x682.jpg?v=1654224472"},{"product_id":"fresh-blackthroat-seaperch-nodoguro","title":"Blackthroat Seaperch (Nodoguro)","description":"\u003cp\u003eのどぐろ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlack throat seaperch, also known as \"Rosy Seabass\" or \"Akamutsu\", are caught along the coast of the Sea of Japan. They are about 40cm in size and season from autumn to winter. Their nickname is “black throat” for the black coloration on the inside of their throats. They are a white fish, and their meat is fatty and tender.  Nodoguro is regarded as high-priced item. As such, it is rare to see them at normal supermarket since whole sellers distribute most of them to restaurants. Most common way to eat Nodoguro is sashimi, grilled or simmered in marinade.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g±","offer_id":43518580752643,"sku":"8580752643","price":119.9,"currency_code":"CAD","in_stock":true},{"title":"500g±","offer_id":46172901277955,"sku":"4617290127","price":219.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/20224414265.jpg?v=1711004334"},{"product_id":"kuruma-ebi-japanese-tiger-prawn","title":"Japanese Tiger Prawn (kurumaebi)","description":"\u003cp\u003e車海老\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKuruma-ebi\u003cem\u003e \u003c\/em\u003eis a high-end ingredient in Japanese restaurants.  \u003c\/span\u003e\u003cspan\u003eKuruma ebi can be served raw (\u003cem\u003eodori\u003c\/em\u003e), but it is most often boiled.  In order to bring out the shrimp‘s most authentic flavour, the shrimps are kept alive until the very last moment, and cooked only minutes before being served to the customers.  The chef will skewer the shrimp using a wooden stick, and quickly boil it in water that contains salt and vinegar.  Just as the \u003cem\u003eebi\u003c\/em\u003e starts turning red, it is removed from the water and chilled. The head (and sometimes tail) is then removed and the shell peeled. The shrimp's liver (\u003cem\u003eebi miso\u003c\/em\u003e) is placed between the prawn and rice as it is rich in \u003cem\u003eumami\u003c\/em\u003e and adds a lovely creaminess to the bite.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"30g± x 1pc","offer_id":40295257374913,"sku":"5257374913","price":13.99,"currency_code":"CAD","in_stock":true},{"title":"30g± x 6pcs","offer_id":47134420893955,"sku":"4713442089","price":65.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/S68100001_3.jpg?v=1625703193"},{"product_id":"fresh-seabream-madai","title":"Sea Bream (Madai)","description":"\u003cp\u003e\u003cspan\u003eIn Japan, red seabream was traditionally eaten during auspicious or celebratory occasions – during the New Year, or at weddings. The reason for that is that the sound of the word “tai” reappears in the word “medetai,” meaning \"auspicious.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMadai has a brilliant red skin, firm and translucent white flesh and a sweet taste. Wild madai is available from winter through spring. It is difficult to catch as the fish does not form schools, making it a luxury product.   Madai is used as sashimi and on sushi, and also popular grilled (usually the whole fish). Chunks of madai may be added to clear soups (suimono), larger pieces to one-pot dishes (nabemono). Kabutoni (the simmered head of the fish) is considered a delicacy. Pieces of sea bream can also be steamed with white rice to make tai-meshi.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-2kg","offer_id":40353842004161,"sku":"3842004161","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/0924093331_5f6be95be4bad_87508bc6-e1c0-4d27-a18e-868e7c18517c.jpg?v=1634839218"},{"product_id":"golden-cuttlefish-sumi-ika","title":"Japanese Spineless Cuttlefish (Sumi ika)","description":"\u003cp\u003e\u003cem\u003eスミイカ\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis squid has got its name because it spews a good amount of ink.  S\u003ci\u003eumi\u003c\/i\u003e (\u003cspan class=\"kanaKanji\"\u003e墨\u003c\/span\u003e) is the Japanese word for an inkstick.  Its proper name is kohika however it is more commonly known as sumi ika.  \u003ci\u003eSumi ika\u003c\/i\u003e is highly appreciated for its voluminous and tasty meat for the preparation of sushi and sashimi. The high content of free amino acids makes the meat particularly full-bodied, umami and sweet. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"Market Price","offer_id":42588859859203,"sku":"8859859203","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/25257.1.jpg?v=1634540799"},{"product_id":"fresh-channel-rockfish-kinki","title":"Channel Rockfish (Kinki)","description":"\u003cp\u003eキンキ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinki is one of the most expensive fish in Japan.  They are expensive not only because of the beautiful red color, which gives a sparkle to the market.   \u003c\/span\u003e\u003cem\u003eFirst, they are exceptionally fatty and juicy with exquisite and intense sweetness.\u003c\/em\u003e The moment the juicy white flesh melts in your mouth, the sweet flavor explodes. It feels the fat content is more than the protein.  Second, the catch of the fish has been very small recently. In Japan, they can be caught only in the northern part. Hokkaido has more than half of the total catch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe best season for Kinki is autumn to winter, before the spawning season. But you can enjoy the rich and sweet flavor all year round.  Kinki is so delicious no matter how you cook!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-700g","offer_id":40952997642433,"sku":"2997642433","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/60ddb5d41e85469aa28c7576a65e9293.jpg?v=1690349909"},{"product_id":"fresh-silver-pomfret-managatsuo","title":"Silver Pomfret (Managatsuo)","description":"\u003cp\u003e真名鰹(マナガツオ) \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManagatsuo’s main season is during the summer around June and July during the rainy season just before it spawns at the end of summer.  Cooking wise, steaming with ginger \u0026amp; green onion, simmer it in soy sauce (煮付け) or grill it over charcoal \u0026amp; serve with sea salt!  When gutting the fish, remember to keep the roe and liver if the fish is extremely fresh.  The liver should be bright red and not brown in color, and is typically steamed along with the fish and served together in the soy sauce mixture.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1.5kg","offer_id":42393530007811,"sku":"3530007811","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/1-24.jpg?v=1635402677"},{"product_id":"fresh-horse-mackerel-aji","title":"Horse Mackerel (Aji)","description":"\u003cp\u003eアジ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAji is commonly known as Japanese horse mackerel. It’s a small fish with a devoted following at sushi restaurants. Despite its name and appearance, aji is not a mackerel. It’s a type of jack and is related to hamachi and kanpachi.  The season for aji is from spring to fall, and they’re said to taste best in the summer. That said, you can find decent horse mackerel year-round.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"100g-250g","offer_id":42312124006659,"sku":"2124006659","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/aji_a7f5502b-e53c-4bf1-9c52-6bf25f4fac46.jpg?v=1641883690"},{"product_id":"fresh-chub-mackerel","title":"Fresh Chub Mackerel (saba)","description":"\u003cp\u003e真サバ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMackerel or saba is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.  \u003c\/span\u003e\u003cspan\u003eIn Japan it is mainly called “Masaba” or “Sekisaba”.  It can be appreciated as sashimi, served with grated fresh ginger and lemon.  It can also be pan fried, cooked with soy sauce \u0026amp; sugar, deep fried etc!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":42315500716291,"sku":"5500716291","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/image13.jpg?v=1641938726"},{"product_id":"japanese-helmet-crab-kuri-gani","title":"Japanese Helmet Crab (Kuri gani) 日本新鮮栗蟹","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eクリガニ （栗蟹）\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHelmet crab, or kuri-gani, is a type of crab that comes into season in the spring.  In Aomori, it is also referred to as “sakura crab” or “flower viewing crab.” It is one of the key elements of flower viewing in Aomori along with . Though smaller than hair crab, the taste of helmet crab is equivalent to or superior to that of hair crab. In its peak season, the crab’s innards become rich and flavorful, a superb taste that cannot be found elsewhere. Helmet crab is not commercially available nationwide, and it is a gem that you must try in Aomori during flower viewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e長得和毛蟹有點像，棲息於海面下200米,因其形狀類似栗子包在多刺的栗殼裏而得名，通常被稱為日本栗蟹。每隻大約有拳頭大小，價格相對比毛蟹要便宜。這種蟹主要分佈在日本的北海道地區，春季至夏初為其最佳時令，一般用於製作味增湯或者煮蟹，其味道鮮美濃郁，很受歡迎。\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g+\/-","offer_id":42349984973059,"sku":"9984973059","price":39.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/togekurigani1.jpg?v=1642479662"},{"product_id":"fresh-japanese-tilefish-amadai","title":"Tilefish (Amadai)","description":"\u003cp\u003e甘鯛\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAmadai is moderately fatty but light, and is also faintly and fascinatingly sweet, which is \u003c\/span\u003e\u003cem\u003eamai\u003c\/em\u003e\u003cspan\u003e in Japanese.  This may be the reason the fish is called amadai.  Amadai has been used in high-class cuisine for years and prized in Kyoto under the name of \"Guji\".  Amadai is eaten as \u003c\/span\u003e\u003cem\u003esashimi\u003c\/em\u003e\u003cspan\u003e, cooked with soy sauce and sugar, grilled with salt, steamed and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA popular recipe uses Japanese technique called \"Matsukasa-Yaki\", or more literally \"pine-cone baking\". The traditional method is to grill the fish (amadai) at a high temperature from afar. The delicate scales will cook gradually, resulting in a crisp texture.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":42393526665475,"sku":"3526665475","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/pixta_44981718_M.jpg?v=1643174533"},{"product_id":"japanese-spiny-lobster-ise-ebi","title":"Japanese Spiny Lobster (Ise-ebi)","description":"\u003cp\u003eイセエビ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the most precious gifts of the sea, the Ise ebi is named after the Ise Bay, where it is caught in huge quantities. The peak season for this crustacean is from October to January, when its almost-transparent meat is especially firm and sweet, and dishes starring this luxurious seafood can be found on the menus of upmarket restaurants. At its freshest, it is served as sashimi, but is also delicious steamed in sake or grilled teppanyaki-style before your eyes. Often, it is served with its ornamental, bright-red shell, making for a truly Instagram-worthy snap.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"350g±","offer_id":42408460878083,"sku":"8460878083","price":119.99,"currency_code":"CAD","in_stock":true},{"title":"600g±","offer_id":42408460910851,"sku":"8460910851","price":189.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/ise-ebi-1p.jpg?v=1643662723"},{"product_id":"scorpionfish","title":"Scorpionfish (kasago)","description":"\u003cp\u003eカサゴ\u003c\/p\u003e\n\u003cp\u003eJapanese Scorpionfish can be caught throughout the year, but the season is said to be from autumn to winter.  Body color varies from orange to red to brown depending on the depth of the water. There are white spots on the body surface and dark borders around it.  It is a very delicious fish with transparent white flesh and a moderate amount of fat.  It can serve as sashimi, steamed, miso soup making, deep fried etc. You can also prepare dashi stock from the heads and bones so nothing goes to waste!\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":42484302741763,"sku":"4302741763","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/202109301354139713.jpg?v=1709924089"},{"product_id":"fresh-chicken-grunt-isaki","title":"Chicken Grunt (Isaki)","description":"\u003cp\u003eイサキ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChicken grunt（Isaki）comes into season during the summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. “Tsuyu (rainy season) Isaki” is a term that describes isaki fish caught during June and July as it becomes fattier and tastier.  As it has a large amount of fat, it is also rich in DHA and EPA, which can delay the progression of arteriosclerosis and prevent lifestyle-related diseases.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIsaki is prized as sushi and sashimi. It’s considered a shiromi, or white fish, even though its flesh is pinkish-red in color. Isaki has a firm texture, and a mild, sweet flavor.  Best suitable for various dishes such as sashimi, simmered, and salt grilled.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":42897472618755,"sku":"7472618755","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/tokusetsu-osakana-lstph15-big.jpg?v=1654540449"},{"product_id":"fresh-golden-sea-bream","title":"Golden Sea Bream (Renkodai)","description":"\u003cp\u003eレンコダイ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTai is a firm-flesh white fish, very mild in flavor. Many find it to have a very agreeable taste, especially newcomers to fish since it does not have much “fishy” flavor. It is very lean for most of the year and only ever develops a small amount of fat in the late spring and early summer months. When enjoying as part of a Japanese style seafood dinner, it provides a clean refreshing pause from stronger-flavored \u003c\/span\u003e\u003cem\u003eneta\u003c\/em\u003e\u003cspan\u003e like eel or mackerel.\u003c\/span\u003e T\u003cspan\u003ehis fish is known to have high omega-3 fatty acids and a high omega 3 to omega 5 ratio. A delicious but also healthy addition to your dinner!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g-500g","offer_id":43207529693443,"sku":"7529693443","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/13450993_1087765994595963_2206880233860635293_n.jpg?v=1661292667"},{"product_id":"fresh-red-spotted-grouper-kijihata","title":"Red Spotted Grouper (kijihata)","description":"\u003cp\u003eキジハタ \u003cspan\u003e雉子羽太\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKijihata is a very delicious, mild and elegant white fish that does not lose its taste at any season and can be enjoyed all year round.  \u003c\/span\u003e\u003cspan\u003eKijihata is high in gelatin and it can be made into rich fish soup stock, which leads to delicious \u003c\/span\u003e\u003cem\u003esakamushi\u003c\/em\u003e\u003cspan\u003e (steamed with sake).  You can also enjoy kijihata by steaming, or simmered with soy sauce and sugar.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":43360301089027,"sku":"0301089027","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/main_1296x_85508488-f778-4009-8b85-d3f8d04ea621.jpg?v=1664501247"},{"product_id":"fresh-striped-beakfish-ishidai","title":"Striped Beakfish (ishidai)","description":"\u003cp\u003e石鯛\u003c\/p\u003e\n\u003cdiv class=\"wp-block-group conts conts02 is-layout-flow\"\u003e\n\u003cdiv class=\"wp-block-group__inner-container\"\u003e\n\u003cp\u003eIshidai is a white-fleshed fish that is highly valued at high-end restaurants and sushi restaurants. It is best enjoyed during the Summer through the Fall. Ishidai is considered a shiromi, or white fish. It has a very refreshing, sweet taste with high-fat content suitable for any cooking method, such as sashimi, simmering, and salt-grilling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1.5kg","offer_id":44102253740291,"sku":"2253740291","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/m_1364.jpg?v=1690355689"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/collections\/Category_Seasonal_Fish.png?v=1794189087","url":"https:\/\/fukuya.ca\/collections\/v2_seasonal-fish.oembed","provider":"Fukuya Foods","version":"1.0","type":"link"}