A-marine Kindai Co.,Ltd Website

■University Fisheries Laboratory
■Kinki University
■Kinki University Agricultural Department

1-5 Shirahama-cho, Nishimuro-gun, Wakayama Prefecture, 649-2211 Japan
TEL:0739（42）4116
FAX:0739（42）4806

Fish

Bluefin tuna

・Thunnus orientalis
(Temminck & Schlegel)

At the Kinki University Fisheries Laboratory, we have succeeded in cultivating a complete culture of Bluefin tunas for the first time in the world in 2002 after 30-year studies. The whole body being well-reputed for its sublime taste of toro (fat meat), this completely cultured fish is the quality product most appropriate for sashimi and the ingredient of sushi.

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Red sea bream

・Paguras major
(Temminck et Schlegel)

This is the red sea bream that has a distinctive style in color, shape and taste thanks to the Kinki University unique I Kinki University in 1973. It is quality fish used for sashimi, ingredients for improvement of the breed. We are receiving a number of inquiries form the department stores, mass merchandisers and hotels; its seedling are delivered to culture farms nationwide and are well-reputed for well quality.

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Striped jack

・Pseudocaranx dentex
(Bloch et Schneider)

This is an outcome of the first successful artificial incubation and breeding by the Kinki Universtiy in 1973. It is quality fish for sashimi, ingredients for sushi or for grilling with salt.

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Japanese parrot fish

・Oplegnathus fasciatus
(Temminck et Schlegal)

This is a type of fish first successfully incubated and nurtured by the Kinki University in 1967. It is a rare species, requiring a high level of culture technology, and is brought up in the ocean of Amami and bred in Kishu.

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Tiger puffer

・Takifugu rubripes
(Temminck et Schlegel)

In 1979, Kinki University developed culture engineering by eradicating its teeth for the first time in Japan. It is very popular for its elegant taste as quality fish, together with its beautiful tailfin suitable for appreciating with warm sake.

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Chicken grunt
(from China)

・Parapristipoma trilineatum

Coming from China, it grows fast and tastes good. You can enjoy the whole-fish sashimi,
Frying without coating , grilling with salt or simmered dishes.

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Buri-hira

・Hybrid (Yellowtail × Gold striped amberjack)
・Seliola quinqueradiata × Seliola lalandi

Buri-hira is a fish cross from yellow tail and amberjack (Seriola aureovittata) by the Kinki University. Its meat is more closely grained than yellowtail and has the transparency of the amberjack meat; a quality fish that has inherited the strong points of the parents.

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Japanese stingfish

・Sebastiscus marmoratus

This is the only ovovivipartous fish that Kinki University breeds . It is the most suitable for frying without coating, hard boiling or grilling with salt.

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Bastard halibut

・Paralichthys olivaceus
(Temminck et Schlegel)

The Kinki University is the first to succeed in artificial incubation and breeding of this fish. It gives you the same taste as that of the natural breed, allowing you to cook in a variety of ways.

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Kelp grouper

・Epinephelus moara
(Temminck et Schlegel)

The Kindai kelp grouper is one of the most successful kinds of artificial incubation and breeding by the Kinki University. The cuisine of the kelp grouper pot (kue nabe) or very thinly sliced sashimi (usuzukuri) are reputed for its fantastic taste and appreciated as the true and genuine kelp grouper.

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Devil stinger

・Inimicus japonicus(Cuvier)

This is a cultured fish raised completely in an inland water tank. Despite its grotesque face, the taste is so nice that it is in a boom among the professional cooks as material for clear soup, deep frying or sashimi.

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Others

"Kelp grouper pan set" of A-marine Kindai

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Dashi Ponzu of A-marine Kindai (For kelp grouper pot set)

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Dashi Ponzu is citrus-based soy sauce,ponzu sauce with soy sauce(shoyu) added, but it is still widely referred to as simply ponzu.. Ponzu is traditionally used as a dressing for tataki(lightly grilled, then chopped meat or fish), and also as a dip for nabe(one pot dishes) such as kelp grouper pot set. It is also used as a dip for sashimi.

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