Raō is a premium brand of autumn salmon shipped from Rausu, one of Japan’s leading salmon-fishing areas and part of the World Heritage-listed Shiretoko Peninsula. Only a small percentage of the salmon landed during the peak season are selected to carry the Raō name, making it one of the most carefully chosen salmon specialties in eastern Hokkaido.
During the autumn salmon season, experienced fishermen in Rausu carefully inspect the fish brought ashore. From these catches, they select valuable male silver salmon, known in Japanese as gin-ke salmon, which are said to account for only a few percent of the total catch.
The selected salmon must then meet strict requirements, including standards for size and overall quality. Only fish that pass these demanding criteria are given an official tag identifying them as Raō before being shipped to market.
Raō is distinguished not only by the strict selection process but also by its thorough approach to freshness, quality and hygiene. One notable part of the process is the use of deep seawater unaffected by marine pollution for freshness management.
These careful practices help preserve the quality of the salmon from landing through distribution, ensuring that the fish reaching consumers maintains the characteristics expected of this premium brand.
Rausu is particularly famous for its autumn salmon, thanks to the rich marine environment surrounding the Shiretoko Peninsula. Against this backdrop, Raō represents the elite of the season’s salmon catch, selected through the experienced eyes of local fishermen and strict quality standards.
For seafood lovers visiting eastern Hokkaido, tasting Raō is an opportunity to experience one of Rausu’s most distinctive seasonal specialties and appreciate the care that goes into selecting and handling premium salmon.
The main season for Raō Salmon is September through November.