From Hatayama Fish Processing

HOME > Introduction of goods.

Introduction of goods

Octopus: Happon-ashi

Octopus: Eight foot

 Amakusa has great conditions to grow seafoods, such as rocks that become burrows of octopuses, sandy soil that crabs and shrimps live, and the fast tide that tighten seefoods' meat. That's why Octopuses caught in Amakusa have tight meat and taste good.
 Octopus pots (traps) for common octopuses in Ushibuka harbor are set off the coast in June to August.
 The fishing ground where the water flows from Ariake Sea and Yatsushiro Sea that has abundant nutrition clash with a Kuroshio Current brings many resources.
 Octopus pots are set in this spot in seabed. There is unevenness by years, but usually around 100 tons of octopuses are caught in a year, and 200 tons are caught in good years.
 The feature of the caught local octopuses is that they have fat legs and good tastes because they grew up in the water that has rich nutrition. Those octopuses caught by octopus pots do not have scratches by nets, so they look good after they are boiled up.
 The caught octopuses are immediately soaked in ice water while they are alive, so they do not smell fishy but good fragrance of the beach when they are put in your moth, because they are frozen rapidly in their very fresh condition.
 Our brand "Happon-ashi" is preparing in the "slice type" and the "chunk type." Both types are processed with the vacuum packing in their half-raw states, so you can enjoy the scent of Amakusa sea without losing their natural flavor.



 Yellowtail is a fish that is called by different names at different stages of growth, and their bodies changes as they can save the fat which is the key of their flavor. The yellowtails grew in Amakusa Kumamoto with rich sea conditions have muscular fat-marbled bodies. And the tight textures and the rich mellow deep tastes are not forgettable. Even local fishermen recommend yellowtails as the certain quality of fishes.

  • Fresh yellowtail filet with gill

  • Fresh yellowtail loin with peel

  • Fresh leather nothingness yellowtail loin


 It was 1894 when sardine fishing with Hatta-Ami started in Ushibuka. The season was from early spring to end of fall, and they mainly caught sardine when they came close to the coast in the rainy season. After the World War II, the sardine fishing in Ushibuka revived in 1946, they started using Kinchaku-Ami fishing for a replacement of Hatta-Ami fishing. Kinchaku-Ami fishing is a round haul net fishing and one fishing group consists five ships. After casting nets, the shapes of the rings set the bottom of the nets become like drawstring purse wallets, that is why they named it Kinchaku-Ami fishing.



 Instead of their violent appearance, they do not have particular taste and are cooked well by butter baking or meuniere. Grilled fat belly parts taste also great. They are not usually eaten except for San-In and Kyusyu area, but it is treated as high-grade fish in Europe and America. They are called "Mahi-Mahi" in Hawaii and popular with tourists from Japan too. Dorado can be called health summer fish because they have rich proteins and less fat.