White Croaker as a Raw Material for Kamaboko
The main ingredient in the kamaboko we make and sell is a fish called white croaker.
In the past, Odawara used local fish like Japanese whiting (Okigis) and bluefish (Komutsu) caught in Sagami Bay as raw materials. However, as fish became scarce in Sagami Bay, white croaker began to be used around 1907 (Meiji 40).
It wasn't until the Taisho era that white croaker started being used extensively as a raw material for kamaboko.
Today in Japan, most ordinary kamaboko is made from frozen codfish paste imported from North America.
For premium kamaboko, white croaker is often used as the main ingredient.
Why Yamajou Kamaboko Uses White Croaker
At Yamajou Kamaboko, we primarily use white croaker as the main ingredient in our kamaboko, which sets us apart from ordinary kamaboko makers.
During the tenure of our ninth-generation head, Kazuyoshi Uemura, we determined that white croaker from the waters off Jeju Island was the best, and since then, it has been our main raw material.
White Croaker Varies by Region
Even though it is all called white croaker, the texture, fat content, and flavor vary depending on where it is caught.
This is influenced by factors like the strength of ocean currents and water temperature.
Generally, the further south the fish is caught, the coarser the texture and the stronger the smell.
The following table summarizes the characteristics of white croaker from different regions.
- Elasticity
- Refers to the overall stickiness of the fish flesh.
- Resilience
- Indicates the resilience of the fish meat.
- Fat Content
- Refers to the amount of fat in the fish meat.
- Aroma
- Refers to the aroma of the fish meat.
- Color
- White croaker comes in different varieties based on skin color: white, black, and yellow. However, the color mentioned here refers to the color of the fish meat, not the skin. Generally, it is a white fish, but the meat color may vary slightly.
- Skin
- Refers to the thickness of the fish skin.
| Region | Elasticity | Resilience | Fat Content | Aroma | Color | Skin |
|---|---|---|---|---|---|---|
| Off Jeju Island | ◎ | ◎ | High | Normal | Pale pink | Thin |
| Ishinomaki | ◎ | ○ | High | Weak | Darkish | Thin |
| Shikoku, Shimonoseki, Tokyo Bay | ○ | ○ | Low | Weak | Darkish | Normal |
| Nagasaki, Wakayama | ○ | ○ | Low | Weak | Pale pink | Normal |
| Eastern Taiwan | ○ | ◎ | High | Strong | Pale pink | Thick |
The Regions Where Yamajou Kamaboko Sources White Croaker
At Yamajou Kamaboko, we primarily source white croaker caught off the coast of Jeju Island.
White Croaker Varies by Harvest Season
From June to August, white croaker enters its spawning season.
During spawning, the fish uses a lot of its internal nutrients, so the quality of the flesh decreases after spawning.
Therefore, we generally do not use white croaker caught after the spawning season.
In cases where we must use post-spawning fish due to a shortage of raw materials, we select those without roe.
The best time for white croaker is from September to May.
The Harvest Season for Yamajou Kamaboko's White Croaker
At Yamajou Kamaboko, we source white croaker caught during the nine months from September to May.
White Croaker Varies by Size
White croaker, being a living organism, varies in size depending on its growth stage.
Since it is caught in nets, a variety of sizes are captured.
White croaker is sorted by size and priced accordingly at fish markets.
The size of the fish is referred to by the following names in the market.
| Size Classification | Size | Suitability as Kamaboko Raw Material |
|---|---|---|
| Daishiro(Large White) | 30cm or more | Too large and coarse, not suitable due to strong flavor |
| Chushiro(Medium White) | 25cm | Rank 5 |
| Chukoshio(Small Medium White) | 20cm | Rank 3 |
| Koshio(Small White) | 17cm | Rank 1 |
| Daimameshiro(Large Bean White) | 15cm | Rank 2 |
| Mameshiro(Bean White) | 13cm | Rank 4 |
| Mamemame(Small Bean) | 10cm | Too small, lacks resilience, not suitable |
| SP (Super) | 8cm | Too small, not suitable for ita-kamaboko |
The Size of White Croaker Chosen by Yamajou Kamaboko
At Yamajou Kamaboko, we select white croaker in the Small White and Large Bean White classes.
Why We Process Our Own White Croaker and Make Our Own Fish Paste
As mentioned above, even though it is all called white croaker, the fish meat varies depending on where and when it is caught, as well as its size.
Therefore, to produce high-quality fish paste, it is essential for us to process the fish ourselves.
- First-Grade Fish Meat and Its Use at Our Company
-
When extracting meat from white croaker, the dark red flesh near the skin is removed by adjusting the machine to take only the white flesh.
This is called first-grade meat, and it is the primary ingredient in our ita-kamaboko at Yamajou Kamaboko. - Second-Grade Fish Meat and Its Use at Our Company
- After extracting the first-grade meat, the dark red flesh is further processed to remove the remaining meat and then washed. This is called second-grade meat. Although it is gray in color and has less resilience, it has a good flavor, so we use it for our satsuma-age (fried fish cakes).
- Why We Perform Our Own Water Washing
-
Since the fat content of the fish varies depending on where and when it is caught, careful adjustment of the water washing process is required.
It is not enough to simply wash the fish meat; washing too much or too little will not produce good results.
Similarly, after washing, dehydration is necessary, but too much or too little will also be detrimental. - Why Every Step Matters to Maximize the Quality of Our Carefully Selected White Croaker
-
For high-end kamaboko, white croaker is often used as the raw material.
However, to fully utilize the quality of this fish, it is crucial to select white croaker from the appropriate region, season, and size as a raw material for kamaboko.
If the carefully selected white croaker is not properly processed, it will not produce delicious kamaboko that fully showcases the quality of the fish.
It is not just about the raw materials; every step of the process requires attention and care.
That is why at Yamajou Kamaboko, we insist on making our own fish paste in-house.