A volume of FISH FOOD TIMES (English Ver.)


 

Value added products of snow crab (Dec. 2017 issue No.168)

Oneside of Italian fish dishs (Nov. 2017 issue No.167)

White croaker hiratsukuri sashimi・nigirisushi・fillet (Oct. 2017 issue No.166)

Cornetfish nigirisushi & usutsukuri sashimi (Sep. 2017 issue No.165)

Four-line tongue-sole nigirisushi & usutsukuri sashimi (Aug. 2017 issue No.164)

Emperor red snapper sashimi (Jul. 2017 issue No.163)

Damselfish cuisine (Jun. 2017 issue No.162)

Golden threadfin bream kobujime hiratsukuri sashimi (May. 2017 issue No.161)

Redlip mullet usutsukuri sashimi (Apr. 2017 issue No.160)

Hairy stingfijsh sashimi (Mar. 2017 issue No.159)

John Dory sashimi & nigirisushi (Feb. 2017 issue No.158)

No.157 is dare to be translated into English because of the honor of the author.

White trevelly usutsukuri sashimi (Dec. 2016 issue No.156)

Shanghai crab cuisine (Nov. 2016 issue No.155)

Shanghai fish cuisine (Nov. 2016 issue No.155-2)

Sunrise perch sashimi and sushi (Oct. 2016 issue No.154)

Usutsukuri sashimi of Yellow grouper (Sep. 2016 issue No.153)

Hiratsukuri sashimi of Longtail tuna (Aug. 2016 issue No.152)

Stingray sashimi & sushi (Jul. 2016 issue No.151)

Stingray cuisine (Jul. 2016 issue No.151-2)

Segoshi figure sashimi of ayu (Jun. 2016 issue No.150)

Ayu figure sushi (Jun. 2016 issue No.150-2)

Red-spotted rockcod grilled sashimi (May. 2016 issue No.149)

Unesu slice of mink whale (Apr. 2016 issue No.148)

Nigirisushi and sashimi of mink whale lean meat (Apr. 2016 issue No.148-2)

Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna (Mar. 2016 issue No.147)

Sashimi of Halibut (Feb. 2016 issue No.146)

Usutukuri sashimi of Catfish (Jan. 2016 issue No.145)

Nigirisushi of Catfish (Jan. 2016 issue No.145-2)


 

Skewers of abacus ball (Dec.2015 issue No.144)

Arai sashimi of mullet (Dec.2015 issue No.144-2)

Difference in the fish meal across the sea (Nov.2015 issue No.143)

Difference in the fish meal across the sea (Nov.2015 issue No.143-2)

All of sardine(Sashimi & Nigirisushi) Oct.2015 issue No.142

Figure sales of amberjack slice (Sep.2015 issue No.141)

Hiratsukuri sashimi of Indian Mackerel (Aug.2015 issue No.140)

Assorted sashimi of tokobushi abalone(Jul.2015 issue No.139)

Hiratsukuri sashimi of the alive rabbitfish (Jun.2015 issue No.138)

Broiled hiratsukuri sashimi of pomfret (May.2015 issue No.137)

Fillets with bone,with head of Ruby snapper(Apr.2015 issue No.136)

The fish-figure of halfbeak sashimi,halfbeak nigirisushi,halfbeak vinegared (Mar.2015 issue No.135)

Red sea bream nigiri sushi(Feb.2015 issue No.134)

Recommended raw fish face-fo-face naked selling(Jan.2015 issue No.133)


 

A sashimi of tuskfish(Dec.2014 issue No.132)

A fish-figure sashimi of Lobster(Nov.2014 issue No.131)

The sashimi hiratukuri of Broiled mackerel (Oct.2014 issue No.130)

Sockeye salmon steak (Sep.2014 issue No.129)

Arai sashimi of Carp (Aug.2014 issue No.128)

Syunsen sashimi assortment (Jul.2014 issue No.127)

Grenadier anchovy whole fish sashimi (Jun.2014 issue No.126)

Rockfish sashimi (May.2014 issue No.125)

Sashimi and sushi tilefish seasonal (Apr.2014 issue No.124)

Assorted sashimi of tuna fullness (Mar.2014 issue No.123)

A Largescale blackfish nigirisushi of coldest (Feb.2014 issue No.122)

Unachirashi sushi (Jan.2014 issue No.121)


 

The charm of Argentine prawns (Dec.2013 issue No.120)

Sydney Fishs Market (Nov.2013 issue No.119)

Raw autumn salmon skinfiring sashimi (Oct.2013 issue No.118)

The toro usutsukurisashimi of the Greater amberjack (Sep.2013 issue No.117)

A sashimi of hiratukuri for the Brassy chub (Aug.2013 issue No.116)

A sashimi of fish-figure for the Yariika (Jul.2013 issue No.115)

A sashimi of fish-figure for Leather parboiling of the grunt (Jun.2013 issue No.114)

A usutsukuri sashimi of the black scraper (May.2013 issue No.113)

The japanese ancyovy nigiri sushi (Apr.2013 issue No.112)

Syunsen sashimi chirashi sushi (Mar.2013 issue No.111)


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