Eastern Hokkaido is surrounded by 2 large bodies of water, each with a wide variety of seafood and delicacies. One is the Sea of Okhotsk, which lies between Sakhalin, the Kuril Islands, and the Kamchatka Peninsula and has an abundance of phytoplankton because of the drift ice and cold air. In January and February, it is a challenging season for humans in this region, but it is an ideal time for sea life to thrive. The other one is the Pacific Ocean, the biggest ocean in the world, which in itself is a strait connecting the Bering Sea to the Arctic Ocean. It is a place where the Kuroshio Current meets the Oyashio Current. A large number of nutritious fish gather there from around the world.
Any fishery next to these 2 oceans have the perfect conditions to raise fish, like saury, salmon, and Alaska pollock, and farm shellfish like crabs and scallops. In Nemuro, near the Sea of Okhotsk, saury are caught as they begin their journey south to lay eggs, so they are ripe and fatty. And because they are caught during the day, high freshness can be maintained. You will love the taste of fresh saury sashimi and its nutritious boost.
With the 2 oceans next to Hokkaido, rich seafood is aplenty. Mature salmon, which come back to their birthplace every autumn, also offer delicious salmon roe. Other seafood, including the light tasting Alaska pollock with white fillets, the blue king crab with rich taste, and the North Pacific giant octopus with crisp texture, are often found in local fish markets and restaurants.
Also in Nemuro, they nurture baby scallops for a year after birth and then transfer them to the bottom of the sea for 4 to 5 years. These scallops, overseen by humans and raised by the ocean, are thick, flavorful, and has a nice texture. Scallop farming plays a large part of the sea food industry in Hokkaido. They are not only sold within Japan, but also overseas to markets like China. According to the Ministry of Agriculture, Forestry and Fisheries, scallops are the leading export in Hokkaido.