Japanese cuisine is built around the season, and so is the Japanese fish market. The same species can be lean in one month and at its best a few months later, and some fish only appear at auction for part of the year. For importers, understanding this rhythm helps with menu planning, pricing conversations and customer expectations.
This calendar gives a general overview of when popular species are usually at their best in Japan. It is a guide, not a promise: weather, water temperature and the daily auction all affect what is available on a given day, and seasons vary by region. For the current picture, ask your supplier what is good this week.
Farmed vs wild: two different rhythms
The first thing to know is that farmed and wild fish behave differently.
Farmed species such as buri (hamachi), madai, kanpachi, hirame and farmed bluefin tuna are available through most of the year, with fairly consistent sizes. They still have seasons when quality is considered best, but you can plan around them year-round. Many of them come from Kyushu and Ehime, close to Fukuoka.
Wild species follow nature. Their fat content, size and price change through the year, and some are only landed in certain months. These are often the fish that make a menu feel seasonal.
Calendar at a glance
The table below shows the months when each species is generally considered at its peak in Japan. Outside these months many species are still available, just less often at their best.
| Species | Usual peak in Japan | Notes |
|---|---|---|
| Buri / hamachi | November to February | Winter buri is prized for its fat. Farmed buri is available year-round. |
| Kinmedai | December to February | Fattiest in winter. |
| Nodoguro | September to February | Rich, fatty white fish, popular in autumn and winter. |
| Torafugu | October to February | Classic winter fish in Japan. |
| Zuwai-gani | November to March | Winter crab season. |
| Magaki oysters | November to March | Winter oysters. |
| Madai | March to May | Spring is the traditional peak. Farmed madai is available year-round. |
| Katsuo | April to June, September to October | Lean spring run and richer autumn run. |
| Kanpachi | May to September | Summer favourite. Farmed kanpachi is available year-round. |
| Iwagaki oysters | June to August | Summer rock oysters. |
| Hamo | June to August | A summer classic in western Japan. |
| Uni | Varies | Depends on region and species; summer and early winter are common peaks. |
| Sanma | September to November | The symbol of autumn in Japan. |
| Saba | Autumn to winter | Fattier as the water cools. |
| Farmed bluefin tuna | Year-round | Consistent fat and supply from farms. |
Season by season
Winter (December to February)
Winter is the richest season for many Japanese fish. Cold water means more fat, and fish like buri, kinmedai, nodoguro and sawara are at their best. It is also the season for fugu, winter crabs such as zuwai-gani and ke-gani, oysters and delicacies like ankimo and shirako. Demand is high in Japan at year-end, so plan winter orders early.
Spring (March to May)
Spring is associated with madai, often called sakura-dai in this season, and with the first katsuo of the year, which is leaner and lighter. Shirasu also has a spring season. It is a good time to introduce lighter, cleaner flavours on a menu.
Summer (June to August)
Summer brings kanpachi, shima-aji, kisu, anago and hamo, as well as iwagaki rock oysters and summer uni. Heat makes cold-chain discipline even more important, so make sure packing and arrival handling are agreed in advance.
Autumn (September to November)
Autumn is the season of sanma and the richer return run of katsuo. Saba gets fattier as the water cools, and nodoguro, ise-ebi and kuruma-ebi come into their best months heading into winter.
How to use the calendar as an importer
- Build a stable core. Farmed species give you predictable supply and sizes all year. Many importers build their regular orders around them.
- Add seasonal highlights. A few wild fish at their peak give menus and retail counters something new each season.
- Expect prices to move. Prices follow the daily market. Peak season does not always mean cheaper, because demand rises too.
- Stay flexible. A storm can keep boats in port for days. A good supplier will suggest alternatives of similar quality when a species is unavailable.
- Ask what is good this week. The calendar sets expectations; the morning auction decides what is actually available.
Buying seasonally from Fukuoka
As a Japanese seafood supplier in Fukuoka, we buy wild fish at the Fukuoka fish market every morning and farmed fish from partner farms in Kyushu and Ehime. That gives our customers both sides of the calendar: steady farmed supply and the best of the local season. Fresh, frozen and live seafood, over 300 species, are listed in our catalog, and each species page shows its usual season. Why Kyushu is a strong base for this is explained on our Why Fukuoka page, and how fish goes from the auction to the airport on the same day is on our logistics page.
To see what is in season right now, ask for today's price list.