【Akizake】the autumn salmon season has arrived on Rishiri Island！ This salmon is called Shirozake (白鮭) in Japanese, scientifically known as Oncorhynchus keta (chum salmon). Its flesh is a lighter orange than sockeye, which is why it is often referred to as “white salmon.” Shirozake (白鮭) is a migratory fish that returns to rivers in autumn to spawn, which gives it the seasonal name Akizake (秋鮭). Compared to other species, it has a leaner texture and a clean, delicate flavor, making it ideal for classic Japanese preparations such as salted salmon, ikura (いくら), and nabe (鍋) hot pots. Enjoy this seasonal flavor available only at this time of year! #秋鮭　#白鮭　#利尻島 #TasteOfRishiriIsland - - - - - - 📍SAKASYU: EST. 1889 Tokyo’s oldest seafood purveyor. Delivering the finest seafood twice a week from Toyosu to Michelin-starred⭐️restaurants in the U.S. Trusted by top chefs.
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