Aomori · Sakura Masu · Spring
Sakura Masu (Cherry Trout)
Brought directly from Aomori — only by Hokkaido Uni Shop.
What is Sakura Masu?
Sakura masu (桜鱒, cherry trout) from Aomori is renowned for its delicate flavor and the pink, cherry-blossom color its flesh takes on as it matures. It's a spring fish, caught in the short season when the fish return to the rivers, by traditional trap methods. The name sakura (cherry blossom) reflects both the pink hue and the spring timing — it's one of the season's markers in Japanese cooking.
The flesh is tender with a subtle sweetness, cleaner and more delicate than a richer salmon. The color alone makes it a spring centerpiece, and it's prized as much for how it looks on the plate as for how it tastes.
Specifications
| Origin |
Aomori, Japan |
| Type |
Sakura masu (桜鱒) — cherry trout |
| Catch |
[要確認 — 天然 / 養殖（本文wild・spec farmed 不一致）] |
| Harvest |
Traditional trap fishing |
| Weight |
approx. 3 lbs |
| Season |
Spring |
| State |
Fresh / frozen |
| Best for |
Salt-grilled, sashimi, meunière |
How to enjoy
Salt-grilled (shioyaki) is a classic, the skin crisping while the pink flesh stays moist. Very fresh, it's beautiful as sashimi, the cherry color showing on the plate, and it's traditional in masuzushi (pressed trout sushi). It also takes to a meunière or a simple bake. Thaw frozen fish in the refrigerator before cooking, and use raw preparations only if sashimi-grade.
Pairing notes — salt, sudachi or yuzu, soy and wasabi, butter for meunière, and a dry sake.
Handling: A spring seasonal fish, available only in its short season. Ships fresh or frozen depending on supply; thaw frozen fish in the refrigerator. Keep cold and use within a day or two of arrival; use raw preparations only if sashimi-grade. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.
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