Cherry salmon is a beautiful fish that lives in clear streams and lakes in Japan. Nowadays, aquaculture is also carried out. Its bright color and impressive appearance attract the attention of many anglers and nature lovers. In this article, we would like to introduce the characteristics of cherry salmon and recommended cooking methods.

I think everyone is familiar with salmon, but do you know what is the difference between it and cherry salmon?☺

Salmon is landed in the fall, while cherry salmon is landed in the spring. The name changes depending on the time of landing. Sakura trout also has a much higher amount of fat in its flesh than salmon, making it a perfect fish for cooking as it is full of umami ingredients.

Cherry salmon are often around 40 to 60 cm in length, and large individuals exceeding 70 cm are occasionally seen. The body color changes from dark green to blue on the dorsal side, and silvery white on the ventral side. Mature males have red spots on the sides of their bodies, which is why they are called “Sakura Masu”.

Sakura trout contains a lot of fat, making it the perfect fish for sashimi, sauté, and any other dish. Please try this cherry salmon that can only be tasted during a limited time.

We receive orders for cherry salmon from customers all over the world, and we also export them, so please feel free to contact us.

 

【Contact us】
Itabashi Trading Co., Ltd
Food Department　
TEL :+81-3-3248-1016（Workday 10:00～17:00）　
FAX :+81-3-3248-1008
Email: shokuhin@itabashi-trading.com