Keiji Salmon, known as “Keiji” in Japanese, is an exceptionally rare salmon caught around the Shiretoko Peninsula. It is said to be found only once in every 10,000 salmon caught in the region, making it one of Hokkaido’s most prized seafood delicacies. Because of its extreme rarity, it is sometimes described as a “phantom salmon.”
Keiji is an immature chum salmon that has not yet developed in the same way as ordinary adult salmon. Its most remarkable characteristic is its exceptionally high fat content.
While a typical silver-colored chum salmon contains around 2–15% fat, Keiji can contain approximately 20–30%. Its flesh is so richly marbled with fat that the entire fish is often compared to toro, the exceptionally fatty cuts of tuna.
Although Keiji is relatively small in size, its rich flesh has an extraordinarily smooth and luxurious texture. When served as sashimi, the fatty flesh seems to melt almost instantly on the tongue, releasing a deep, rich flavor.
This unusual combination of rarity and richness makes Keiji highly sought after. It is not easy to find, and its price can be considerably higher than that of ordinary salmon. However, if you have the opportunity to try Rausu Keiji Salmon during a visit to eastern Hokkaido, it is a rare taste worth seeking out.
Keiji is one of the most exclusive seafood specialties associated with the Rausu and Shiretoko area. Its extremely low catch rate means that encountering one is a matter of chance, making it a particularly memorable culinary experience for seafood lovers visiting Hokkaido.
The main season for Rausu Keiji Salmon is September through November.