Think you know fish? Well, why not join the Japanese Fish Seminar to see just how much you know.
Organised by the Japan Fisheries Cooperatives (JF) Zengyoren and Kanda Wadatsumi, the Japanese Fish Seminar is a PRIDE FISH initiative designed to introduce and educate Singaporeans about the wonders of fresh Japanese fish.
Each seminar features the highlight catch of each season throughout the year. The up-coming seminar held on 17 September will showcase three of the most flavourful fishes that best represent autumn in Japan. At the seminar you will be able to learn more about Japan’s fishing culture, fish stock and enjoy servings of the fresh fish introduced.
Are you ready to discover the REAL flavours of fresh Japanese Fish? Here are three fishes that will be swimming our way this September.
NODOGURO (Blackthroat Seaperch)
Also known as Akamutsu because of its red body, this fatty white fish from Shimane has tender, white meat with a distinct, sweet flavour which makes it great for stewing, grilling and sashimi.
Whilst an unpopular fish choice till the 1950s, it is now considered a higher-tired fish similar to red seabream, flounder and pufferfish. Available all year round, the best time to to eat this fish is during autumn, when the fish is at its fattiest.
Recognised as the autumn fish from Kyoto, it is often served as an seasonal special in Kyoto between the months of October to December. Its clean, refreshing flavour with a touch of natural sweetness make it ideal for grilling, steaming and soup dishes.
Tango Guji is a particular kind of amadai that is caught in Kyoto’s city of Miyazu. It is rich in protein, fats, vitamins (B12, D and E) and minerals (potassium and calcium).
The fish undergoes strict export regulations to ensure that you only consume the best Japan has to offer — the fish’s temperature must be maintained at 4° Celsius and only those weighing over 300 grams can be exported.
SAWARA (Spanish Mackeral)
Fished from the shores of Shonai, Yamagata, this mackeral is best enjoyed as “aged” sashimi due to it’s naturally fatty flavour. It is often served at high-end inland-Japan restaurants. A fish of lesser-known fame, it is packed full of DHA, EPA and vitamins.
Through the use of ikejime (a method of paralysing fish to maintain the quality of its meat) and other nerve extraction skills, the fish remains fresh for a longer period of time than the usual Sawara.
The event will be held at Kanda Wadatsumi, a classy, Tras Street restaurant that also serves as the satellite shop for JF Zengyoren. It is a traditional-inspired Japanese restaurant led by Chef Hara who has over 10 years of experience in the culinary field.
The restaurant strongly believes in introducing the best seasonal fish to their customers and have developed a strong relationship with JF Zengyoren which led them to start the PRIDE FISH project. Through the project, they offer Singaporeans a chance to discover and sample the choicest seasonal fish from Japan selected by experienced Japanese fishermen.
While spots for the up-coming Japanese Fish Seminar in September are quickly being filled up, you can still reserve a seat by emailing firstname.lastname@example.org ASAP!
The Japanese Fish Seminar
Sat, 17 Sep
Noon – 2pm
50 Tras Street