The best fish to catch in Japan depends on whether you seek sport or taste, with top contenders being the fighting Japanese Sea Bass (Suzuki) in Tokyo Bay, highly-prized Red Sea Bream (Madai), and versatile Horse Mackerel (Aji). Other top targets include Cherry Salmon, Blue Mackerel, and in summer, sweetfish (Ayu).
The most popular fish to catch here is the Japanese Sea Bass, also known as suzuki or sea perch. It's more than just your bog-standard Bass, too. In fact, it's often described as the Japanese equal of the Snook, thanks to the fight it puts up!
Maguro (Tuna) Bluefin tuna, or maguro, is Japan's most prized sushi fish, celebrated for its rich flavor, firm texture, and versatility. From the lean, ruby-red akami (lean meat) to the marbled chutoro (medium fatty) and buttery otoro (fatty), maguro offers a range of textures and flavors that sushi lovers cherish.
Koi, or Nishikigoi, are the national fish of Japan. The word "Nishiki" describes a colorful brocade in Japanese and "koi" means carp. Therefore, Nishikigoi can be roughly translated to "colorful brocaded carp." Koi are thought to have originated in the Middle Eastern region now known as Iran from the common carp.
Japan is also a haven for deep-sea fishing. Many companies and tours operate from the coast, taking visitors out onto the waves and the chance to catch a wide variety of ocean-living creatures. Booking a tour is a practical way you can enjoy fishing on the open seas, as going out on your own will be pretty tricky.
Japanese Fishermen Use Robots To Catch And Process Billions Of Squid And Tuna
Why is fish in Japan so good?
The first reason for this is the 'environment' in which marine products are produced. Japan is an island nation surrounded by sea. The topography, marine environment, climate, and other characteristics of each region lead to there being a wide variety in the marine products available.
According to an old Japanese belief, oarfish is referred to as the doomsday fish because its appearance near the surface is thought to be a warning of impending natural disasters. In some cases, people have reported seeing oarfish washing ashore before major earthquakes, especially in Japan.
While saltwater fishing is generally license-free, freshwater fishing in lakes and rivers often requires a permit, known as a “Gyogyo-ken” (遊漁券). The fishing license in the image below is from the author's visit to Lake Nojiri in Nagano Prefecture, Japan. In case of Lake Nojiri, fishing license fee was 700 JPY.
Madai—the king of fish known as a symbol of celebration because of its red color. Madai is called “the king of fish” and is well-known to the Japanese, who eat a large volume of fish. Marketable madai is usually 35–40 cm long, but a large-sized one may exceed 1 meter in length.
Pufferfish, also known as 'fugu', is a popular delicacy in Japan. But did you know, pufferfish is an infamously poisonous fish that contains a lethal toxin known as tetrodotoxin (TTX), where as little as 0.002 g is enough to kill an adult human.
1. サケ (Sake) - Salmon: A widely consumed fish, popular for its rich flavor and versatility in dishes. 2. マグロ (Maguro) - Tuna: Prized for its different cuts (otoro, chutoro, akami) used in sushi and sashimi.
Simple supply economics. Japanese eat more fish and fish oceans more because they are an island so sushi is cheaper. Most of America is land locked and sushi grade fish is imported.
Japan's fishing industry is facing more serious challenges than ever before. Once one of the world's largest fishing industries, the country is now being hit by global warming, overfishing, structural changes in the industry, and economic difficulties.
The "Rule of 5" in Japanese food, known as Gomi Goshiki Goho (五味五色五法), is a traditional principle of washoku emphasizing balance through five flavors, five colors, and five cooking methods to create harmonious, nutritious, and aesthetically pleasing meals. It also extends to five senses (gokan) and even five attitudes for a holistic dining experience.
Not finishing one's meal is not considered impolite in Japan, but rather is taken as a signal to the host that one wishes to be served another helping. Conversely, finishing one's meal completely, especially the rice, indicates that one is satisfied and therefore does not wish to be served any more.
A 500 lb bluefin tuna's worth varies wildly, from potentially thousands for a regular catch to over $3 million at Tokyo's New Year's auctions, where a 535 lb fish sold for a record $3.2 million in 2026, demonstrating extreme market hype for quality fish used in premium sushi. For fishermen, the price is much lower, often a few dollars per pound, but the top auction prices reflect quality, prestige, and demand for high-grade tuna (like otoro), not typical retail value, notes a Quora post.
Koi are beautiful and long-lived fish, living up to and past 100 years in optimal conditions. In domestic ponds, they typically live around 15 to 30 years. Japanese koi often live 40 years or longer. The oldest koi fish on record was around 200 years old! Contact us today about maintaining your backyard fish pond.
The cheapest months to fly to Japan are typically January, February, and early March, especially after the New Year's rush, due to winter being the low season, with potential deals in the shoulder seasons like late May/early June and late November/early December, avoiding peak cherry blossom (late March/early April) and summer (July/August) times.
