An incredible moment for the fishermen of Hyogo Prefecture, as the first auction of 'shinko' (Ikanago fry) this season has set a new record high. Today, March 12, 2025, at the Hayashi Fishing Port located along the scenic Harima-nada, the price for one kago (approximately 25 kilograms) reached 200,666 yen, marking the highest initial bid on record!
With the fishing season officially opening, excitement grew among local buyers and fishmongers. The price this year reflects a substantial increase of almost 20% compared to last year’s opening price of around 170,000 yen.
Despite the upbeat auction results, the catch volume has seen significant declines. Hayashi Fisheries Cooperative reported yielding only 7.5 kago from eight fishing boats, which equates to merely 30% of last year’s haul of 20 kago. Market observers note the struggle of fishermen, faced with diminished fish stocks across the area.
“It’s disappointing to see such low catches, but we’re fortunate to deliver at least some to the dining tables,” said Tsutsutani Masaki, a 45-year-old fish broker who participated in the auction.
Shinko fishing, widely regarded as a herald of spring throughout the Seto Inland Sea, draws significant interest every year. Shinko is integral to local cuisine, hence consumers are always eager to get their hands on it as quickly as possible. This year, the prices for the Ikanago fry are ranging from 9,000 yen to 13,000 yen per kilogram. Some retailers are even asking for as much as 14,800 yen, indicating the high demand among local markets.
Given predictions of lower catches this year, local supermarkets and fishmongers may be faced with difficulties securing stock as some have reported no scheduled deliveries or uncertain arrivals.
The mood at the Hayashi Fishing Port this morning was bittersweet: the thrill of setting a new record was intertwined with the reality of fewer catches available. Many enthusiasts and shoppers gathered at the port to witness this year’s first auction, reflecting the atmospheric excitement and anticipation tied to the Ikanago season.
For local fishmongers, Shinko not only symbolizes the bounty of spring but also serves as the heart of their seasonal offerings. It is now typical to see vendors promoting their fresh shinko, showcasing colorful displays and calling upon passersby to sample dishes prepared with it.
Across the internet, especially on X (formerly Twitter), various posts indicate the fluctuation of stock levels. Some users commented on store listings showing no forthcoming availability for the beloved shinko or being marked as uncertain. A touch of frustration was shared among local culinary enthusiasts and seafood lovers who eagerly await the flavor of freshly cooked dishes featuring this specialty.
To stay updated with the latest information about this year’s Ikanago haul and auction results, many local publications and news sites are diligently updating their coverage on the situation. The community remains hopeful for the return of plentiful catches as the season progresses.