Autumn is a great time for Japanese seafood as a lot of the fish are rich with fat. This time of year we love sanma, both as sashimi, or simply salted and grilled. Katsuo done tataki-style, seared on the outside and rare on the inside, calls out for some shochu or nihonshu. And when it gets really cold, Shinji loves kanburi, or the winter buri (Japanese amberjack) rich with fat and as sashimi.
This list of November seafood is short as I don't have a lot of time at the moment, but I do hope to update it later this month along with links to photo of the seafood.
Akagarei - flathead flounder (Hippoglossoides dubius)
Ara – rock cod (Nuphon spinosus)
Buri – Japanese amberjack (Seriola quinqueradiata)
Chidai – crimson sea bream (Evynnis japonica)
Ginsake – coho salmon (Oncorhynchus kisutch)
Hamadai – ruby snapper (Etelis coruscans)
Hokke – arabesque greenling (Pleurogrammus azonus)
Katsuo – bonito or skipjack tuna (Katsuwonus pelamis)
Kawahagi – thread-sail filefish (Stephanolepis cirrhifer)
Kurigani – helmet crab (Telmessus cheiragonus)
Medai – Japanese butterfish (Hyperoglyphe japonica)
Mishima Okoze – Japanese stargazer (Uranoscopus japonicus)
Mizudako – North Pacific giant octopus (Octopus dofleini)
Sanma – Pacific saury (Cololabis saira)
Shishamo – Japanese longfin smelt (Spirinchus lanceolatus)
Yanaginomai – yellow-body rockfish (Sebastes steindachneri)
