A Rich Fishing Ground Where Two Ocean Currents Meet
The waters off Choshi are among Japan’s most productive fishing grounds, where the cold Oyashio Current meets the warm Kuroshio Current. This meeting of currents creates an exceptionally rich marine environment filled with plankton and the small fish that feed on it.
Golden eye snapper raised in these nutrient-rich waters is known for its well-developed fat content throughout the year. Its delicate richness, combined with firm flesh, creates a refined flavor that makes it highly valued by seafood lovers.
Carefully Handled from the Boat to the Market
Choshi fishermen take great care in handling each fish after it is caught. The fish is processed carefully and quickly to help prevent deterioration before it reaches the market.
Fishermen also continue to improve their methods to reduce the amount of time the fish is exposed to outside air. These efforts help preserve the freshness and quality of the fish from the moment it is caught until it reaches restaurants and consumers.
A Distinctive Taste of Choshi
From its rich marine environment to the careful handline fishing and meticulous post-catch handling, Choshi Tsuri Kinme represents the seafood culture of Choshi. For visitors exploring the region, tasting this premium golden eye snapper as sushi, sashimi, or another local preparation offers an opportunity to experience the exceptional bounty of the waters off Choshi.