Hatahata is a traditional seasonal fish of northern Japan, particularly associated with the cold winter months. Its roe is especially prized for its distinctive texture, with small eggs that pop pleasantly in the mouth and have a characteristic sticky quality.
Hatahata has a slender, elongated body, with two clearly separated dorsal fins. Its large mouth angles upward, giving the fish a distinctive appearance.
In Hokkaido, major fishing areas include Ishikari, Abashiri, Nemuro, Kushiro, Hidaka and Funka Bay. Along coastal waters, Hatahata is mainly caught with set nets in November and December, while offshore areas such as Musashi Tai and the waters off Mashike are fished in September and October using bottom trawling and other methods.
Hatahata is traditionally associated with winter. In some areas, it has even been described as a “gift of the last month of the year,” reflecting its importance as a seasonal food.
The fish can be enjoyed simply grilled with salt, simmered in a flavorful broth, or prepared as Shotturu nabe, a traditional hot pot seasoned with fish sauce made from fermented Hatahata. These preparations highlight the rich flavor of the fish while making the most of its seasonal character.
One of the great attractions of Hatahata is its roe, known as buriko. The eggs have a distinctive firm, popping texture and a characteristic natural stickiness that sets them apart from many other types of fish roe.
For seafood lovers, tasting Hatahata with its roe is one of the best ways to experience this traditional winter delicacy.
Hatahata catches have been declining over the years. In response, local fishing communities have taken an active interest in restoring the resource. Fishermen themselves have been involved in aquaculture projects and resource-management efforts in different parts of Hokkaido.
These initiatives reflect the importance of Hatahata not only as a food but also as part of the region’s traditional fishing culture and seasonal cuisine.
October, November and December