Epinephelus bruneus
The longtooth grouper is a fish belonging to the order Perciformes, Serranidae, and Epinephelus, and the adult fish is a large fish of 1 m in length and over 40 kg in weight. It is the most delicious of the grouper and is attracting attention as a high-class fish traded at a high price of 6,000 to 15,000 yen per 1 kg.
Although eels are caught almost all year round, their best season is winter and they are especially used in Wakayama as an expensive foodstuff, such as "Longtooth grouper hot pot". If you remove the skin, there is thick fat under the skin, but the taste is light white fish, the meat is firm and hard, the texture is good and it has a strong taste, and the sashimi which is thinly made like fugu is one of the best.
Kishu is known for its "King grouper hotpot" but in recent years, the number of wild fish caught has decreased dramatically, making it an expensive dish that cannot be easily eaten at home. Oseto Suisan will continue to make further efforts so that you can enjoy delicious longtooth grouper hot pot in your own home.
＜Size/Shippable Month＞
6 kg ~ 12 kg (December to March)
Aquaculture history
| Producer | Oseto Suisan |
| Farming place | Oshima, Kushimoto-cho, Higashimuro-gun, Wakayama Prefecture |
| Environmental | Cage |
| Water depth | 40m-50m, 15m-20m |
| Live food | Not used |
| Formula feed | Used |
| Retailer | Nisshin Marubeni Feed Co., Ltd. |
| Product name | For flatfish, for grouper |
| Fishmeal history certificate | Yes |
| Presence or absence of administration | None (antibiotics / antibacterial agents) |
Fry history
| Producer | Kindai University Aquaculture Seedling Center |
| Land breeding place | Oshima Plant |
| Breeding feed | Labra Ava, Nova |
| Marine breeding place | Oshima, Kushimoto-cho, Higashimuro-gun |
| Medication history | No |
Chrysophrys major
It is a sea bream of the order Perciformes, widely distributed from Hokkaido south to Okinawa and around the Senkaku Islands, and inhabits mainly the deep reefs and sandy areas of 10 m to 50 m.
In rare cases, fish can be caught on shallow rocky shores, and the body length of a large fish reaches 60 cm and 10 kg, and sometimes even big fish of 80 cm can be caught. The fish that is delicious is called "1 shaku under the eyes" and is around 30 cm. It has been popular as a representative fish for celebrations since long ago.
They are also liberated and farmed widely, and are also farmed actively in the southern part of Wakayama Prefecture. Oseto Suisan is also a main product.
＜Size/Shippable Month＞
1 kg ~ 1.5 kg (January to May)
1.5 kg ~ 2.5 kg (July to October)
A small sea bream of about 22 cm in length and 200 g (December)
Aquaculture history
| Producer | Oseto Suisan |
| Farming place | Oshima, Kushimoto-cho, Higashimuro-gun, Wakayama Prefecture |
| Environmental | Cage |
| Water depth | 15m-20m |
| Live food | Not used |
| Formula feed | Used |
| Retailer | Nisshin Marubeni Feed Co., Ltd. |
| Product name | For red sea bream |
| Fishmeal history certificate | Yes |
| Presence or absence of administration | None (antibiotics / antibacterial agents) |
Fry history
| Producer | Kindai University Aquaculture Seedling Center |
| Land breeding place | Oshima Plant |
| Breeding feed | Labra Ava, Nova |
| Marine breeding place | Oshima, Kushimoto-cho, Higashimuro-gun |
| Medication history | No |
Pseudocaranx dentex
High-grade striped jack of the family Carangidae occurs in the Pacific Ocean south of Iwate Prefecture, and its young have a vertical yellow line that fades as they grow.
It is said that it eats bottom organisms other than fishes and squids because it swims around shore reefs and sandy bottom, and digs sand bottom by extending its mouth.
In recent years, it has also succeeded in cultivating fish, but the skin of adult fish is weak and easily damaged, so it requires experience and technology to manage it before shipping.
＜Size/Shippable Month＞
1 kg ~ 1.5 kg (October to December)
Aquaculture history
| Producer | Oseto Suisan |
| Farming place | Oshima, Kushimoto-cho, Higashimuro-gun, Wakayama Prefecture |
| Environmental | Cage |
| Water depth | 40m-50m, 15m-20m |
| Live food | Not used |
| Formula feed | Used |
| Retailer | Nisshin Marubeni Feed Co., Ltd. |
| Fishmeal history certificate | Yes |
| Presence or absence of administration | None (antibiotics / antibacterial agents) |
Fry history
| Producer | Kindai University Aquaculture Seedling Center |
| Land breeding place | Oshima Plant |
| Marine breeding place | Oshima, Kushimoto-cho, Higashimuro-gun |
| Medication history | No |
Grouper
Most species belong to the order Perciformes, family Seriformes, and inhabit reefs and coral reefs. Adult fish range in size from 10 cm to over 2 m in length. Most species inhabit reef areas, but some swim away from the bottom.
It preys on fish, crustaceans, cephalopods, etc., and the white meat, which is hardened with protein, is very delicious when it is eaten as sashimi, arai, simmered, or cooked in a pot, and is used as an expensive ingredient.
＜Size/Shippable Month＞
3 kg ~ 4 kg (December to March)
Aquaculture history
| Producer | Oseto Suisan |
| Farming place | Oshima, Kushimoto-cho, Higashimuro-gun, Wakayama Prefecture |
| Environmental | Cage |
| Water depth | 40m-50m, 15m-20m |
| Live food | Not used |
| Formula feed | Used |
| Retailer | Nisshin Marubeni Feed Co., Ltd. |
| Fishmeal history certificate | Yes |
| Presence or absence of administration | None (antibiotics / antibacterial agents) |
Fry history
| Producer | Kindai University Aquaculture Seedling Center |
| Land breeding place | Oshima Plant |
| Marine breeding place | Oshima, Kushimoto-cho, Higashimuro-gun |
| Medication history | No |
Trachurus japonicus
It is a kind of fish belonging to the order Perciformes and family Carangidae, and is one of the most commonly eaten fish in Japan, so when people say "horse mackerel" in Japan, they usually mean horse mackerel.
Depending on the size, they are called small horse mackerel, medium horse mackerel, big horse mackerel and so on, and fish up to about 30 cm are often caught.
A wide variety of dishes are prepared, including fried chicken, fried chicken, meuniere, broiled with salt, simmered fish, sashimi, sushi, and minced fish, and they are on the table.
＜Size/Shippable Month＞
about 300 g (October to December)
Hirome seaweed
＜Compound culture reducing environmental load of fish culture＞
In order to remove an organic substance load such as nitrogen and phosphorus due to fish culture, seaweed such as Ulva pertusa, Magnolia tinctada, and Salix japonica, which have good uptake of nitrogen and phosphorus, are cultured together with fish culture to reduce the environmental load of fish culture to purify the sea area.
＜Shippable Month＞
(February to March)