Koshigoe Fishing Harbour

photo by SuFlyer · CC0

Shirasu is caught from 11 March: from 1 January to 10 March there is no raw shirasu.

This is the harbour that the fish served raw all along this coast comes from. The shirasu brought ashore goes to the processing plant as soon as the boat docks, is boiled the same day and then dried in the sun; the best are three centimetres long. Twice a month, on the first and third Thursday, the fishermen sell directly at the harbour from ten until sold out. On the other side of the pier there is a shop that fries the morning's catch.

Fishing harbour at the mouth of the Koshigoe River, between the beach of the same name and Cape Koyurugi. The season for shirasu, sardine fry, runs from 11 March to 31 December: in the remaining two months and ten days raw shirasu does not exist and can only be found boiled or dried. The peaks are in April and May, in July and August, in September and October.

ℹ️ You can walk around the harbour freely. **Morning market**: first and third Thursday of the month, from 10:00 until sold out, suspended in August and September and from December to March, cancelled in bad weather or if the catch is poor. **Co-operative shop**, with the morning's fried fish: 13:00–17:00, closed on Wednesdays and Fridays and in bad weather. Koshigoe Station on the Enoden line. ⚠️ On clear winter days you can see Enoshima and Mount Fuji.

🚉 Koshigoe · 2 min walk

Sources: city.kamakura.kanagawa.jp · enokama.jp · shun-gate.com · 4travel.jp

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