lively local fish delicacies fair

The Seto Inland Sea, the sea of ​​grace, where seasonal seafood is landed throughout the year.
A variety of seafood and various culinary techniques and traditions interweave
Introducing the exquisite menu of each store.
Enjoy the delicious seafood that enriches the food of Kagawa.

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Olive Yellowtail
Characterized by a refreshing taste with little odor
They are farmed by feeding them mixed with olive leaf powder and shipped from September to January.Due to the effect of olive leaves, it is resistant to oxidation and discoloration, and you can enjoy a moderate texture.
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Naoshima Hamachi/Hiketa yellowtail
Kagawa's brand Hamachi other than "Olive Hamachi"
"Naoshima Hamachi" is grown in fast-flowing waters by mixing seaweed powder with its feed."Hiketa yellowtail" can be raised in a large fish tank without stress.
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An important fish that supports aquaculture in Kagawa Prefecture as a “prefectural fish”
Ships September-January.Hiketa in Higashikagawa City was the first place in the world to successfully cultivate yellowtail.
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It is famous for being the highest quality among the fish caught in the prefecture.
Akou is in season from spring to autumn. A member of the grouper family, it is beautiful in appearance and delicious.
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Horse mackerel
It is said that it got its name from its good taste.
It is in season from spring to summer.Blue fish that are caught all over Japan and have been popular for a long time as dried and salt-grilled fish.
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Conger Eel
Can be caught and enjoyed all year round regardless of the season
In the prefecture, the big and fat conger eel is called "beesuke".It is eaten boiled, tempura, grilled, etc.
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The Seto Inland Sea, where various types of squid are landed
Among the squids, "beika", which is a small squid, and "koika", which is in season from spring to early summer, are famous.
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Iriko (dried sardines)
High-quality national brand "Ibuki Iriko"
The sardines caught near Ibukijima are immediately transferred to a high-speed transport vessel filled with seawater ice and returned to port.The quality is high because the fisherman produces everything from catching to processing quickly.
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Eel (farmed)
Farmed eels that take more than a year to finish
Raise glass eels collected in the estuary.It is said that the custom of eating eel on the Midsummer Day of the Ox was inspired by Gennai Hiraga's publicity.
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Okoze (Stonefish)
Delicious fish for any dish
Stingfish are slow-growing and take three years or more to reach catch size.The catch in Kagawa Prefecture is increasing due to the release effect.
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“Milk of the sea” with a soft body and unique flavor
Ships from around October through winter.Kagawa Prefecture is one of the oyster farming areas, and oyster grilling, which originated in Mure Town, is a winter tradition.Rich in nutrients.
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Flatfish Maytagray
The main flounder caught in Kagawa Prefecture is the Marbled flounder and the Mayta flounder.
Marbled flounder, which is in season from spring to summer, and Mayta flounder, which is commonly caught in large numbers, are mainly caught.
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Greater Amberjack
A fish that is especially delicious in the summer
They live in warm seas, and there are only a few natural catches in the prefecture.However, it is second only to yellowtail in farming, and the meat is refreshing and delicious.
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In the Seto Inland Sea, many are caught from early summer to autumn.
There are many types of shrimp caught in Kagawa Prefecture, but among them, those that only grow to around 10 cm are collectively called "small shrimp."
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A summer-season fish that inhabits coastal sand and mud areas.
The body is long and slender, and the head is characterized by a shape that looks like it has been crushed from above.Magocchi is popular as a delicious fish with a white taste and a firm texture.
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Sanuki salmon
Delicious salmon with no odor and just the right amount of fat
Trout salmon farmed in the sea of ​​Kagawa. Raised with feed containing four types of herbs.
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Sanuki Denbuku (Nasi puffer fish)
It is also called "phantom hidden pufferfish"
It is also called the "phantom hidden puffer fish" because only puffer fish caught in certain areas of Japan where safety has been confirmed, such as the waters of Kagawa and Okayama, have been lifted.
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Japanese Spanish mackerel
fish representing spring
The large one is called "Sawara" and the small one is called "Sagoshi".Miso pickles and pressed sushi using salawa are also local dishes of Sanuki.
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Rich in calcium and highly nutritious
``Kamaage shirasu'' is anchovy-fried young anchovies while still fresh, ``dried shirasu'' is dried, and ``chirimen'' is dried even further.
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Japanese sea bass
Fatty and delicious fish in the summer
A shusse-o fish that changes its name as it grows to “Seigo Sei,” “Hane,” and “Suzuki.”
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Sanuki's Thai food is chewy and has a strong umami flavor thanks to strong currents.
It is said that there is a large catch of “Sakura Dai” in spring, and “Momiji Dai” in autumn is rich in fat and delicious.
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Pen shell
December to April is the fishing season and the best time to eat
It has firm flesh and a sweet taste, and is treated as a higher quality than scallops.The Bisan Seto Sea area is one of the leading production areas in Japan.
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Among the seafood produced in the prefecture, it is considered to be important due to its large production volume.
The common octopus of Kagawa Prefecture grows thick and vigorous due to the fast and complex currents of the Seto Inland Sea and abundant food.It is abundantly caught from summer to autumn.
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Delicious from autumn to winter
Compared to Thailand, the range of movement is narrower, and many spend their entire lives within the prefecture.Depending on the region, there are local dishes such as ``Satsuma'' and ``Chinu rice''.
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It has white flesh and is said to be the most delicious of all puffer fish.
It used to be available only in high-class cuisine, but in addition to wild fish, the amount of aquaculture production has increased, and the distribution has become stable.
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Sea cucumber
Expensive sea cucumbers in season in winter
Catching is prohibited from April to October, when eggs are laid in spring and grow to 15-20 cm.Shodoshima has long been a famous production area nationwide.
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Western mussels in season in spring
A snail that inhabits shallow waters with sandy and muddy bottoms.When eaten as sashimi or boiled, you can enjoy the crunchy texture and the mild taste.
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Conger pike conger
There are two seasons, and you can enjoy different flavors depending on the season.
From the rainy season to July, it is light, and in late autumn, it has a rich flavor.In Shodoshima, high-quality pike conger that meets four standards is branded as 'Shodoshima Island Hamo'.
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Bastard halibut
Delicious fish that can be eaten in various ways
Even though it is distributed for one year, it becomes firmer and tastier from autumn to winter.Light white meat with delicate flavor.In recent years, the fish catch in Kagawa Prefecture has been on the increase due to the effect of release.
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Luxury fish representing summer
A valuable high-class fish that is abundant in the west of Kansai and rarely caught in eastern Japan.It is a representative fish of Kagawa's summer because it enters the Seto Inland Sea to spawn in the summer.
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Migratory crab
The blue crabs of the Seto Inland Sea, which is famous throughout Japan as a fishing ground
When the water temperature drops, the shell hardens and the flesh becomes tight, so it is said to be in season from late fall to spring.In particular, the female is excellent from winter to spring when the uchiko is clogged.
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