from Abashiri

Kinki fish

The firm texture and rich umami cultivated by cold currents

The waters off Abashiri, Hokkaido, are a cold-water region influenced by the Oyashio Current, forming a nutrient-rich fishing ground abundant in plankton and small fish.

Abashiri-produced kinki fish is carefully harvested using traditional handline or longline fishing methods, ensuring the fish are handled without damage. Fishermen immediately cool the fish with ice after catching them, preserving firmness and freshness. This maintains the thick flesh with just the right amount of fat.

Compared to fish from Nemuro or eastern Hokkaido, Abashiri salmon boasts tender, thick flesh with a mild, refined fat content. Its sweetness and umami deepen with each bite, leaving a distinctly light aftertaste. The firm texture, developed through slow growth in cold currents, harmonizes with the exceptional freshness achieved through fishermen's careful handling, delivering the uniquely rich flavor characteristic of Abashiri.