大分県·海鮮
Saiki Yellowtail
As you take a bite, the creamy fat melts softly on your tongue, followed by a refreshing aroma that drifts through your nose—Saiki's Kabosu Yellowtail possesses a mysterious deliciousness where rich fat and a light aftertaste coexist. In Komasu, Saiki City, these yellowtails are fed feed mixed with powdered kabosu citrus peel before shipment. This process mellows the fishy odor and results in a refreshing flesh that remains light despite its high fat content. The season is from November to March, as the cold intensifies. The more it chills, the richer the fat becomes, reaching its peak deliciousness. Whether enjoyed as a quick dip in shabu-shabu or as glistening sashimi, this is Saiki's proud brand fish, raised in the winter Bungo Channel.
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