Ginsei is a premium variety of salmon from Hokkaido’s Hidaka region, carefully caught alive using fixed fishing nets off the Hidaka coast. Among the many high-quality salmon produced in Hokkaido, Ginsei is especially prized for its rich flavor, beautiful appearance and careful handling.
The name Ginsei refers to silver-colored chum salmon that are caught alive in fixed fishing nets in the waters off Hidaka. The fish are handled with great care to preserve their freshness and quality.
Hokkaido is one of Japan’s best-known salmon-producing regions, but Ginsei is considered a particularly exceptional example. Its flesh has a moderate, moist richness, with just the right amount of fat.
Although chum salmon is naturally a white-fleshed fish, Ginsei is known for its striking salmon-pink flesh. This color is attributed to the abundance of krill in the fish’s natural diet, whose pigments are reflected in the color of the flesh.
The vivid color is one of Ginsei’s most distinctive features, making it appealing both visually and in flavor.
Ginsei can be enjoyed fresh, allowing diners to appreciate the quality and delicate richness of the fish. It is also excellent when prepared as smoked salmon or yamazuke, a traditional method of curing salmon with salt.
Because of its outstanding quality and flavor, Ginsei is sometimes described as the “king of silver salmon.” Its combination of fresh flavor, moderate fat and beautiful pink flesh makes it a special seafood experience for visitors to Hokkaido.
The fishing season for Ginsei is mainly from September to November. Visiting during this period offers an opportunity to experience one of Hidaka’s finest seasonal salmon specialties at its freshest.
The main season for Ginsei Salmon is September and October.