Two Local Types: “Maru Ago” and “Kaku Ago”
Two of the main types of flying fish commonly eaten in Shimane are the Japanese flying fish and the Tsukushi flying fish. Based on differences in the shape of their heads, they are traditionally known locally as “Maru Ago” and “Kaku Ago”, respectively.
Both have the distinctive slender body and large pectoral fins characteristic of flying fish. Their ability to glide above the surface of the sea makes them particularly fascinating to see in their natural environment. Around Shimane, their appearance in early summer is an eagerly anticipated seasonal sight.
Best Enjoyed from June to July
Fresh flying fish from Shimane are commonly available at fish markets and shops from around June to July, which is considered the peak season. During this period, visitors can enjoy the fish in a variety of traditional dishes.
Flying fish are relatively low in fat and are known for their clean, refreshing taste and delicate flavor. Their light character makes them especially enjoyable during the hot summer months and a natural choice for a seasonal meal in Shimane.
Enjoy Fresh Ago as Sashimi or Grilled Fish
Fresh ago is particularly delicious when prepared simply as sashimi or grilled fish. Sashimi has a mild flavor but still offers a satisfying umami taste, while grilling adds an appealing roasted aroma to the fish.
Flying fish are also widely used as an ingredient in processed seafood products. One of Shimane’s best-known specialties is Ago Noyaki, a traditional grilled fish cake made from finely ground flying fish. It is appreciated for its savory fish flavor and fragrant, lightly grilled taste.
“Ago” and the Food Culture of Shimane
Flying fish are more than just a seasonal seafood item in Shimane; they are deeply connected with the region’s food culture. In addition to being eaten fresh, the fish has traditionally been processed into minced fish paste and various fish cakes, allowing it to be enjoyed in many different forms.
The familiar name “ago” itself reflects how closely flying fish have been associated with everyday life in Shimane. During the peak season, visitors can discover even more of their appeal by trying not only fresh fish but also traditional local processed foods.
A Seasonal Taste of Shimane’s Coastal Waters
Shimane flying fish, known locally as ago, is a signature summer fish prized for its refreshing taste and delicate umami flavor. If you visit Shimane between June and July, try ago as sashimi, grilled fish, or the traditional Ago Noyaki to experience one of the region’s distinctive seasonal gifts from the sea.