Masu is a general Japanese term for salmonid fish other than species commonly called salmon, such as sockeye salmon and king salmon. In Hokkaido, Karafuto-masu, or pink salmon, is the representative species and is valued for its good-quality fat and rich flavor.
Karafuto-masu are widely distributed, but most of the fish found in Hokkaido are associated with rivers flowing into the Sea of Okhotsk, including the Nemuro Strait. Adult fish spend the winter in the sea before returning to Hokkaido’s rivers between August and October.
Spawning mainly takes place in the middle and lower reaches of rivers during September and October. Unlike many other salmon and trout species, Karafuto-masu are said to have a relatively weak tendency to return to their exact river of origin.
Karafuto-masu caught in Hokkaido are often gutted and preserved with salt, or processed into products such as canned salmon. Salting helps preserve the fish while bringing out the rich flavor of its flesh.
The fish is particularly appreciated for its good-quality fat, which gives it a satisfying richness while retaining the character of a northern cold-water fish.
The ovaries of Karafuto-masu are also enjoyed as masuko. The roe can be preserved with salt or marinated in soy sauce, creating a distinctive Hokkaido seafood delicacy.
Like other types of salmon roe, masuko offers a pleasant texture and concentrated seafood flavor. For travelers interested in Hokkaido’s traditional preserved foods, it is a particularly interesting way to enjoy more than just the fish itself.
From the rivers and coastal waters of the Okhotsk region to Nemuro and eastern Hokkaido, Karafuto-masu are closely connected to the seasonal cycle of the region’s fisheries.
Enjoying the fish and its masuko roe during the autumn season offers visitors a taste of Hokkaido’s salmon culture and the rich seafood traditions of the island’s eastern coast.
September, October, November and December