Miyagi Salmon (Miyagi): season, origin and where to buy

Seasonal calendar

In season from March to July; farming runs roughly from November to the following July.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

MIYAGI SALMON is a high quality fresh farmed coho salmon. It is given “Ikejime” treatment, a technique to preserve freshness of the fish. The flesh is firm and has sheer gloss. Due to its freshness, it can be even eaten as Sashimi (raw).

Link with the production area

Miyagi Prefecture is suitable for coho salmon production. Particularly, the area’s rias coastlines provide deep calm water and the temperature of seawater is below 20 degrees Celsius until late July. Miyagi Prefecture is the birthplace of coho salmon farming.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s31.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Buy from the producer group (opens in a new tab)Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

Some shop links on this page are affiliate links; we may earn a commission at no extra cost to you.

FAQ

Miyagi Salmon is farmed coho salmon raised in the waters off Ishinomaki, Onagawa, Minamisanriku and Kesennuma in Miyagi Prefecture. It is killed using the ikejime method to preserve its quality, giving the flesh a glossy, firm texture. It can be eaten raw as sashimi, has no fishy odor, and suits many dishes.

Miyagi Salmon is produced in Ishinomaki City, Onagawa Town, Minamisanriku Town and Kesennuma City, Miyagi Prefecture.

Miyagi Salmon is in season (harvested or shipped) in Mar–Jul. In season from March to July; farming runs roughly from November to the following July.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Miyagi Salmon was registered as a Geographical Indication on May 26, 2017 (Registration No. 31). The registered producer group is Miyagi Salmon Promotion Association.