Seafood Market Kitokito-ya
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Seafood in Shinminato

Seafood harvested in Toyama bay, where Shinminato fishing port belongs to, is well known of its wide product variety and richness. Especially yellow tails in winter, firefly squids and white shrimps in spring, wild oysters in spring-summer are well known throughout Japan. We at Kitokito-ya deliver the luxury Shinminato seafood which the experienced native fish connoisseurs strictly selected to your home.

What kind of place Toyama bay is like?

Toyama bay is one of the leading inshore fishing ground, where 500 species of seafood are caught out of about 800 species available in the Sea of Japan.
Because the bottom of Toyama bay with its steep slopes and complicated topography, is deep right off the shore, fish come in deep in the bay, making it an excellent fishery.

Why do they catch so many kinds of fish?

ar off the coat in the Sea of Japan, the Liman cold current and Tsushima warm current pour in,
The deep bottom of Toyama bay is filled with deep sea water called Japan Sea Proper Water.
Because of this, we catch of course the cold current seafood, but also migratory fish such as tuna, yellow tail or bonito, resulting in different kind of seafood in each season.
On top of it, here in Shinminato port, we adopt the stationery trap fishery and small trawl net
fishery, which are thought to be fish resources preserving and less probable of damaging fish.

Why is seafood provided by Kitokito-ya so fresh?

Primarily, us the operator, Kitokito-ya own our own fishing boats. Thus we can deliver fresh, rich seafood.
Moreover, at Shinminato fish market, not only early morning auction but also daytime auction at 1:00pm, which is called Nadoki auction, are carried out. Thus we can deliver the seafood just out of water even in the afternoon.
This is the reason why the local Sushi restaurants get high appreciation in their delicious food.

The topography of Toyama bay and fishermen’s pickiness also contribute

Toyama bay seabed topography dives down a 100m(300ft) right off the coast, so the boats can reach their stationary traps in only 5 to sub 20 minutes. As the fishery is close by, just out of water seafood can be brought back to the port quickly.
However, not just being satisfied with this advantage of the close fishery, we even further care about the freshness of fish. Using ice and cold deep sea water in Hakama, processing the fish alive right out of the net in ice water, avoiding scales from falling off or damaging, the fresh fish are brought into the port in highly pristine condition.
The reason why the Toyama bay fish are rich is not only caring the quality from the market but also from on the ocean already.

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