Anori fugu is a prized variety of wild tiger pufferfish caught in the waters stretching from Enshū-nada, including Ise Bay, to Kumano-nada. The name refers to wild tiger pufferfish weighing at least 700 grams that are landed mainly at Anori Fishing Port in Shima City, Mie Prefecture.
Renowned for its delicate flavor and firm texture, Anori fugu is one of the region’s celebrated winter seafood specialties. Its name comes from Anori, a coastal fishing community known for its long tradition of catching this prized fish.
The fishing season takes place during the coldest months of the year, when strong, chilly winds sweep across the sea. Fishermen use longlines, carefully attaching bait to individual hooks before setting them in the water. The work demands patience and skill, often in harsh winter conditions.
Each pufferfish is caught individually. Before being placed in a holding tank, its teeth are trimmed to prevent it from injuring other fish while being kept alive. This careful handling helps preserve the quality of the catch.
Anori fugu can be enjoyed in a variety of traditional Japanese dishes, from delicate raw preparations to warming hot pots. Popular choices include tessa, paper-thin slices of raw pufferfish; tecchiri, a hot pot featuring pufferfish simmered with vegetables; deep-fried pufferfish; and zōsui, a comforting rice porridge made with the flavorful broth left after a hot pot meal.
Restaurants also offer creative interpretations of this seasonal ingredient. Its mild, refined taste has a subtle depth that makes it especially appealing in simple preparations, where the natural flavor of the fish can be appreciated.
Peak season: November to March. Winter is the ideal time to try Anori fugu in the Ise-Shima region. For travelers exploring the coastal towns of Mie Prefecture, a seasonal pufferfish meal is a memorable way to experience the area’s fishing heritage and local cuisine.