The salmon season is September and October, when you get over a long road and return to the river where you were born.

Salmon roe making will begin in each household in Hokkaido around September, when the autumn salmon run up.

Salmon born in the river descend into the sea, grow large, and return to the river again.
In Hokkaido, salmon returning to the river where they were born are caught by a large set net set in the sea.
The salmon caught during this period are called “autumn salmon” and are caught in almost all areas of Hokkaido.
In addition, salmon migrate along the coast of Hokkaido to eat food even outside the spawning season, and are caught by set nets.
The salmon that returned to Hokkaido for spawning are called “autumn salmon,” while the salmon caught from May to August mean “I came to Hokkaido at the wrong time.” We call it “Tokishirazu” or “Tokisalmon”.

Source: “Hokkaido Fisheries Federation, Hokkaido Autumn Salmon and Salmon Roe”

URL:北海道の秋鮭・いくら｜北海道ぎょれん (gyoren.or.jp)

Autumn salmon has few small bones, so it is a popular fish for children.

It is low in fat and has a refreshing taste, so you can enjoy dishes using oil such as meuniere and fried food.

In addition, the salmon meat, which is easy to dry when grilled with chan-chanyaki or foil, will be moist and plump.

• Autumn salmon gratin
• Autumn salmon cream stew

Autumn salmon is perfect for children’s favorite menus.

Please enjoy “Autumn salmon”, which will reach its peak in season.

＜Autumn salmon chicken nanban style recipe＞

Recipe provided by: Practical Consulting Division
Trainer Business Manager

Masatake Kusano

※It is a sentence created with translation software.