February, so-called “kisaragi” traditionally, is still winter by the calendar but in the world of Eodomae sushi it is a period in which fatty winter fish and some early spring fish coexist.
The best fish for sushi in February are “saba” (mackerel) and “kaki” (oyster). Despite autumn image they may have, mackerel carries more fat in midwinter than in fall and oyster has richer taste in winter.
As for “maguro” (tuna), the fishing season ends around Minmaya and Ohma in the Tsugaru Strait that connects the Sea of Japan and the Pacific Ocean, and the fishing area moves southeast to the Sea of Japan. Although the size of maguro is smaller than those more nourished in the Tsugaru Strait, the winter maguro in the Sea of Japan is fatty enough.