Seafood

Being close to one of the three major fishing grounds in the world, Ishinomaki is blessed with a rich variety of fish.

The three major fishing grounds of the world

The Sanriku–Kinkasan Offshore fishing grounds at the tide where the Oyashio current collides with the Kuroshio current are one of the world’s three biggest fishing grounds. In addition, the rias coast has a gentle cove and it is a garden of the sea creatures. There are also plenty of nourishment from the forest, plankton is also abundant in the sea of Ishinomaki. In order to send the blessings of the blessed sea of Ishinomaki to the world, fishermen use a variety of fishing methods such as purse seine netting, bottombed netting and set net. In addition, oyster cultivation, whose aquaculture method is supposed to be the basis of the aquaculture way currently performed in the world, produces 70% of Miyagi prefecture. In addition, diverse aquaculture business is carried out utilizing nutrient rich fishing ground such as scallops, hoya, silver salmon and seaweed etc. And the grace of such seas gathers at the Ishinomaki Fish Market, the gateway to the sea in Ishinomaki. Furthermore, in the area “”Sakana Machi””(means Fish Town in Japanese) spread behind it, as many as 60 companies that support the fishery industry are gathered as a name. In Sakana Machi, we deliver delicious fishery processed goods every day, to meet the diverse needs of the modern era by combining sophisticated skill and high technology equipment. A wide range of products such as canned fish, frozen foods, vacuum packs, retort foods, fish meal, etc. are produced from raw materials for processing making full use of the material of the fish itself, such as live fish / fresh fish, fillets and paste.

Major fish in Ishinomaki fish market

Spring: Konago, Red sea bream, Maazi, Flying fish, Mekabu seaweed, Ezo abalone, Shako, Ginzake
Summer: Bonito, Bluefin Tuna, Bingo, Sesame, Ginza, Sardine,Suzuki, Ghazami, Maboya
Autumn: Masaba, Sagittated calamary, Spear squid, Acacia, Rosacea, Sawara, Maanago, Red Sea Bream, Hoshigarai, Flounder
Winter: Kichigi, Nametagaray, Madara, Grape shrimp, Abrahabs, Herring, Sea cucumber, Oyster, Seaweed

Main fish farming

Oysters

1,038 t/y

The Ishinomaki area has an environment blessed with oyster cultivation, and 70% of the output in the prefecture is from Ishinomaki. In addition, the “drooping culture farming method,” which involves hanging scallop shells with rope and growing them underwater, was created in Ishinomaki and has spread to the rest of the world. Miyagi seed oysters, including Ishinomaki, are widely used in Hiroshima and France.

Coho Salmon

4,780 t/y

Coho salmon farming in Miyagi has been going on for over 40 years. Because there are no parasites in aquaculture silver salmon, it is safe to eat the raw fish as sushi and sashimi. The best season is from April to July. Silver salmon are carefully raised as high-quality food and managed well in a rich ocean and forest environment.

Scallop

2,606 t/y

Scallops grow strung up and immersed in the sea. It takes at least 6 months to land, and it is necessary to increase the flotation so as not to sink the scallops with the increase in weight during the period from putting them in the sea to removing them from the sea; organisms must be removed so the scallops have proper nutrition. When the scallops fill their seashells, the process is completed.

* The number from the survey conducted by Japan Fisheries Cooperative Miyagi and Oshika in 2021

Main inshore fishing

Mackerel

37,867 t/y

The catch of mackerel is outstanding compared to other fish in Ishinomaki. Both chub and Blue mackerel are found in Ishinomaki. As the water temperature decreases, the mackerel grow larger and become a bluish color. Mackerel grown in the rich fishing ground off Kinkasan Island are popular, especially mackerel with more fat and the size of which exceeds the standard certified are branded as, Kinkasaba

Cod

4,245 t/y

Pacific cod are caught in Ishinomaki using bottombed netting and gill nets, and longline fishing is appreciated due to its freshness and high quality. Winter is the best season for Pacific cod. As autumn passes, the cod approach Ishinomaki, aiming for Sendai Bay, where there is a spawning ground. When it gets cold, the umami increases and can be enjoyed using many cooking methods, such as cooking it in a hot pot or frying it. Because it is a low-fat, high-protein white fish, it is also ideal for diets, hospital food, and baby food.

* The number from the 2021 Survey on Conditions of Seafood and Its Logistics