LOVE Sanuki's report

71st Local Fish (Winter Edition)

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

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KAJI Tsuyoshi

NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3

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The Seto Inland Sea is so rich in fish species that it is said to be a "natural cage", and it is characterized by the fact that the fish species that are landed change with the seasons.
We visited the local fish in early winter in Kagawa prefecture at the Takamatsu Central Wholesale Market.

An urban market where the fishing port and the consumption area are close

The Takamatsu Central Wholesale Market was established in the 40s as a distribution base for marine products in Kagawa Prefecture.
An "urban market" where the production and consumption areas are close to each other, with the landing fishing port in front of you and close to government offices and shopping districts.Mr. Yamamoto of Kagawa Prefectural Fish Market Co., Ltd. told me that it is a market that is also wholesaled to local restaurants and supermarkets and has a deep connection with the citizens.
Transactions with "cant" and "quote" peculiar to auction

The Takamatsu Central Wholesale Market has adopted a "seri lowering method" in which the person who offers the highest price wins the bid when the auctioneer calls out.The auction lowering method is only continued in 4 or 5 markets in Japan.

In the auction, a "cant" is used to indicate the price by the movement of the finger.It seems that the way to fold fingers differs depending on the area.
In addition, the price is called "call price", which is peculiar to the auction.
"" Yama "means 35," Tenjin "means 25, and" Ake "means 15," says Yamamoto.This is to keep the prices in the market unknown to the general public.
Recently, while the number of markets that do not use cants is increasing, the Takamatsu Central Wholesale Market continues the old-fashioned style.
"When you visit the market, be sure to pay attention to the ants and quotes."
Lively auction

The early winter market starts at 5:XNUMX in the dark morning, and a dashing voice echoes in the hall.
Kaji-san is overwhelmed by the speed of the auction, saying, "You're using the cants and quotes you taught me earlier. Even if you ask them, they don't understand."
Competing while the auctioneers move in front of the arranged boxes is called "standing sale".Competing for live fish in an aquarium is called "living thing".There is also a "truck auction" where trucks come in from all over the prefecture and sell while unloading.
"Maruhagi," "Baika," and "oysters" that are in season in early winter

Mr. Shibano from the Fresh Fish Department of Kagawa Prefectural Fish Market Co., Ltd. taught us about three local fish that are in season in early winter.
The first is "Maruhagi (* standard Japanese name Kawahagi)".
Maruhagi gets a lot of liver in winter and becomes more delicious.You can eat sashimi with liver soy sauce, boil it, or put it in miso soup.
The second is "Baika".
Boiled is the standard, but the soft meat unique to the season is also suitable for stir-fried tempura and butter.
Mr. Shibano wants you to try it because the catch is large and the price is cheap in winter.
The third is "oysters".
In Kagawa prefecture, oysters are cultivated in multiple bays, but today I would like to introduce oysters from Shido Bay. It features a rich taste called "sea milk" and a large, plump body that does not shrink even when cooked.Not only fried butter, butter is also delicious.
Fish species in the Seto Inland Sea that change with the seasons

Mr. Shibano says that the characteristic of the Seto Inland Sea is that there are fish that represent each season, such as Spanish mackerel in spring, Managatsuo in summer, oysters in autumn, and Maruhagi in winter.
Many of the fish in the Seto Inland Sea are small, so I hear that the number of households eating fish is decreasing because it is difficult to cook and it is troublesome to eat.Kaji seems to be worried that the catch will decrease if the demand decreases.
"There are a lot of seasonal fish in each season, so please try it," said Mr. Shibano.
To taste the local fish in early winter

Kaji visited the "Oresan Seafood Restaurant" to taste the fish he saw at the auction.
"Oresan Seafood Restaurant" purchases fish directly from the market, so you can taste seasonal fish.
One item is "simmered Maruhagi".
The large size Maruhagi, which is rare in the market, is thick and full of liver.
Kaji-san ate a bite and said, "It's messed up, you can relax in your mouth.
"The fresh Maruhagi in Setouchi is good to be separated."
Mr. Yamamoto told me that it is a fresh proof that the body is easy to come off the bones.
Two items are "Baika Tempura".
In the early winter, baika is tender, so you can remove the eyes, ink sac, and bones and eat it as a whole tempura.
Kaji-san liked it, saying, "This is good. It's soft and has a strong taste."I heard that the taste is strong because I eat whole parts.
The three items are "stir-fried oysters with butter."
The mainstream of oysters produced in Kagawa prefecture is for heating, and they are shipped as peeled meat.Raw oysters are washed many times for sterilization.In fact, the umami of oysters is also leaking during washing.On the other hand, oysters for heating are not washed as much as raw oysters, so they retain their umami taste.
Oysters from Kagawa prefecture, which are large and clogged, do not shrink even when heated.The appeal of oysters from Kagawa prefecture is that they are delicious even when fried with butter.
"It's seasoned with butter and soy sauce, but the umami of the oysters is even stronger," says Kaji.
Kaji was very satisfied with the local fish dishes in early winter.
“The secret to the deliciousness of the market is that the fish caught in the local sea reach consumers immediately,” says thanks to the blessings of the Seto Inland Sea and the people at the Takamatsu Central Wholesale Market that support it. It was Kaji-san.