Cheap and good quality "Fukahire" which is Shark fins made from sharks caught in Choshi

This is a guide to its factory.

At the Choshi Market

"Fukahire" is made from the well-known fins of sharks. We woke up early and went to the Choshi fish market. -There they were. We can see a pile of sharks. -The sharks without draining blood for preserving the fresh condition are quite grotesque…
-And then the sharks which were newly caught are having cut off their fins rapidly. They will be cooked to turn into "Fukahire".

Sharks main ingredients of "Fukahire"

This "Yoshikiri-zame", blue shark is said to be perfect as the ingredient of "Fukahire". The head and visceral organ are removed out after landing it.

Sharks main ingredients of "Fukahire"

This is "Ao-zame", shortfin mako shark. As the fin is smaller compared with "Yoshikiri-zame", we can gain only some "fukahire".


Shark's fin parts

The five parts of the shark fin are the caudal fin, pectoral fin, anal fin, pelvic fin, and dorsal fin.
The caudal fin is cut in the middle and the lower part (circled in red) is used for "Fukahire", while the upper part, which is only the bone, is discarded.

Dorsal fin

Pectoral fin

Caudal fin

Caudal fin


The processing technology determines the results.

The fins which were cut off in fish market deliver to the processing factory and turn into luxury food, "Fukahire". We visited a "Fukahire" processing manufacturer which received approval by professional chefs.
It is one of ingredients of which the quality depends on processing technic extremely.
And we also need huge efforts and time in the processing for example it takes 40-50 days for the process of sun drying. It is said to be better to be exposed in a cold wind, the drying place where we were taken to was at its peak of the season and we could see the overwhelming sight of naturally air-drying "Fukahire" outside.

The important key is temperature control concerning peeling

We peel them one by one in dipping in tepid water by some 60 degrees.

The important key is temperature control concerning peeling

Too water high temperature in peeling makes the meat shrunk which caused "Fukahire" a bad condition.

completed peeling

They had peeled off beautifully.

Drying process

After peeling, drying once. Then soak it in water again.

Removal of bones

Removing bones after re-hydrating
The part of circle in red is bones.

Operations to wear down nerves

If the meat crumbling while removing the bones, it is called "kudake" and its commercial value is reduced by half, so it is carefully done by hand.


These are finished product.
The last process is only drying. The part of circle in red is "Kudake" which reduces the value of the product by half.

Process transition

after peeling
① dry status
② the status with bones
③ product "Fukahire"