Seafood

Flying fish

トビウオ　とびうお　tobiuo

Also known astobiuo, ago

At its best in May, Jun, Jul

Flying fish (tobiuo), Japanese seafood
Flying fish (tobiuo) is at its best in May, Jun, Jul. It is in the market from Apr to Aug.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Flying fish: Sashimi

Sashimi

Lean and delicate. Good with ginger soy sauce or vinegared miso.

Flying fish: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

The flesh is firm. Grill the skin side until fragrant.

Flying fish: Tsumire (fish balls)

Tsumire (fish balls)

Chopped into balls. Springy, and well suited to soups.

Flying fish: Yaki-ago (grilled and dried)

Yaki-ago (grilled and dried)

Grilled then dried. In Kyushu it is essential for the broth of zoni and udon.

How to choose

A silver sheen with unbroken pectoral fins. Clear eyes and a firm belly.

Storage

Loses freshness quickly; process the same day. Drying it allows long storage.

Main areas

Good to know

Called ago in Kyushu, where the grilled and dried fish makes a prized broth. It spreads its pectoral fins and glides several hundred metres over the sea.

Back to the calendar

At their best around the same time