| OCTOPUS | SHRIMP | SQUID |
| SHELLFISH | FIN FISH | FILLETS/LOINS |
| SPECIALTY ITEMS |
MARUTSUBO JAPAN YANAGI TAKO
Japanese Yanagi Tako is caught off of Japan’s northern island of Hokkaido. Locals call the octopus Hokkaido Madako (North Sea True Octopus). However the species is not considered in the marketplace a true Madako and is sold in most markets as Yanagi Octopus (Yanagi being the Japanese word for Banyan Tree-in reference to the longer, thinner legs of Yanagi).
Product is fished heavily December through April and catch slows in the summer while fishermen change to other species such as salmon. There is little or no fishing in August through November and export buyers especially have to put away product for increased demand over the holidays.
#1Yanagi is packed in styrofoam cartons. #2 Yanagi is often packed in cardboard. #2 Yanagi is often only graded #2 because of missing or broken legs and/or skin tears or blemishes.
Yanagi is almost always packed in 22 lb or 10 kg cartons/cases. Sizing is calculated on a count per case bases. Typical size counts are 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, and 16 pieces per case. Most production is in the 3-8 counts. Sizes will run to different areas of the range at different times of the year. A rough conversion of lbs per piece is as follows for a few select sizes:
3 ct/22 lb (6-8 lb size)
6 ct/22 lb (3.5-4 lb size)
10 ct/22 lb (2.2 lb size)
15 ct/22 lb (1.5 lb size)
Yanagi octopus is typically boiled. Various natural additives and salt are used to tenderize and enhance color of the cooked product. Different brands will have a slightly different color. Cooked meat color is a rich milky white. Skin color will vary from a bright rich red to a brownish maroon. Yanagi is somewhat chewy. #2 Yanagi with skin tears, blemishes or missing/broken legs is sometimes available at discounts.
Key brand handles
are Marutsubo and Marusui.