Japan Sea Urchin Fishing Season Calendar
TL;DR: When is the closed season for Hokkaido sea urchin? What changes in supply and price will occur in Macau during the fishing season?
Confidence Statement: Practical operational data verified by codex websearch and generated using nlm_p2_runner.py template. Please refer to the official page or on-site information before formal processing/booking.
1. Overview
Hokkaido Sea Urchin Fishing Ban Period and Macau Supply Impact
Key Conclusions
- There is no unified "complete fishing ban month" for Hokkaido sea urchin across the entire prefecture; fishing bans/openings are managed by region based on fishing area, species, fishing rights, and permit conditions.
- Common commercial procurement perspective:
- Japan Sea side / Shakotan area: June–August is the core fishing season and peak period
- Japan Sea side (broader): May–August has more supply
- Rausu: February–May
- Omu, Esashi: April–June
- Erimo: January–March
- According to research data from the previous version of Hokkaido Sea Fishing Adjustment Rules, harvesting ban periods for conservation and breeding protection are roughly divided into two categories:
- Tokachi, Kushiro, Nemuro offshore: July 1 – September 30
- Other Hokkaido offshore areas: September 1 – October 31
- In practice, Macau supply is not "as soon as Hokkaido implements a fishing ban, there's absolutely no product," but rather:
- Peak fishing season: Increased supply of fresh Hokkaido sea urchin, more grade options, restaurants can offer seasonal menus
- Fishing ban/off-season: Supply shifts to other Japanese production areas, aquaculture, and alternative origins such as Russia/Canada/Chile, with greater price fluctuations
Hokkaido Sea Urchin Fishing Season Overview
| Production Area / Sea Region | Common Fishing Season | Procurement Implications |
|---|---|---|
| Shakotan Peninsula | June–August | Macau high-end Japanese cuisine most suitable for "Hokkaido Summer Raw Sea Urchin" promotions |
| Japan Sea Side | May–August | Main supply window in summer, best freshness and storytelling |
| Rausu | February–May | Can continue supply from late winter to spring |
| Wakkanai, Esashi | April–June | Supply from spring to early summer |
| Cape Erimo | January–March | Winter supply window |
| Tokachi / Kushiro / Nemuro Offshore | Old System Fishing Ban Reference: July 1 – September 30 | In summer, not all eastern sea areas may have stock |
| Other Hokkaido Offshore Areas | Old System Fishing Ban Reference: September 1 – October 31 | September–October Hokkaido natural sea urchin supply significantly tightens |
Key Figures
| Indicator | Number |
|---|---|
| Hokkaido 2024 Total Fishery Production Volume | approximately 1.07 million tons |
| Hokkaido 2024 Total Fishery Production Value | approximately 285.6 billion yen |
| Hokkaido 2024 Sea Urchin Production | 478 tons |
| Hokkaido 2023 Sea Urchin Production | 542 tons |
| 2024 vs 2023 Sea Urchin Production Change | -64 tons / approximately -11.8% |
| Hokkaido 2024 Sea Urchin Production Value | 10.081 billion yen |
| Hokkaido 2024 Sea Urchin Average Unit Price | 21,075 yen/kg |
| Hokkaido 2023 Sea Urchin Average Unit Price | 17,374 yen/kg |
| 2024 vs 2023 Average Unit Price Change | approximately +21.3% |
| Hokkaido Size Limit Regulations for Sea Urchins | Strongylocentrotus intermedius under 4cm cannot be harvested; Strongylocentrotus purpuratus under 5cm cannot be harvested |
Impact on Supply to Macau
- May–August, especially June–August
- Fishery season opens in Hokkaido's Japan Sea side, Shakotan, and other areas, driving up fresh sea urchin supply.
- Macau Japanese cuisine restaurants, Omakase venues, and hotel dining outlets can more readily obtain products with origin stories such as "Hokkaido-produced," "Shakotan," and "Bafun/Purple sea urchin."
-
Air freight scheduling can be relatively stable, making it easier for suppliers to maintain fixed weekly shipments.
-
September–October
- Multiple fishing grounds in Hokkaido enter or approach breeding protection/closed fishing periods.
- Macau will experience unstable arrivals of fresh Hokkaido sea urchin, reduced availability of top-grade selections, and rapidly fluctuating quotes.
-
High-end restaurants insisting on natural Hokkaido products will face increasing menu cost pressures.
-
November to April of the following year
- Some areas in Hokkaido such as Cape Erimo and Rausu can still supply, but it's not the peak Shakotan-style summer season.
- Macau's market will increasingly rely on alternative sources: other Japanese producing regions, Canada, Russia, Chile, and frozen or processed sea urchin.
- Menus should avoid generically stating "Hokkaido Summer Sea Urchin" and instead specify the actual production region and batch source.
Impact on Macau Prices
| Time Period | Supply Status | Macau Wholesale/Dining End Price Tendency |
|---|---|---|
| May–August | Main Hokkaido production area fishing season starts | Supply increases, but demand for premium products is also high; more price options, but top quality still expensive |
| June–August | Shakotan peak season | Can do seasonal menu; high-end slab uni quotes may not be cheap, but stability is better |
| September–October | Multiple areas fishing ban/transition to off-season | Hokkaido fresh supply decreases, prices tend to rise |
| November–April | Zoned supply + alternative origins | Prices fluctuate depending on alternative origin, exchange rate, air freight, and quality |
Procurement Assessment:
- For Macau high-end Omakase: June–August can feature "Hokkaido Summer Uni," after September switch to daily arrival pricing.
- For B2B stable supply: Should not rely solely on Hokkaido natural product; need to source Canada/Russia/Chile or other Japanese regions as backup.
- For Cost control menu: During fishing season, can lock in weekly batches; during closed season, should switch to spot pricing or limited supply to avoid fixed margin compression.
- For Brand communication: Should specify "origin, variety, arrival date, preservation method"—building more trust than simply writing "Japanese uni."
Target Audience
- Japanese food wholesalers in Macau
- Japanese restaurants, sushi bars, omakase, and hotel catering procurement in Macau
- Sea urchin importers and cold chain logistics providers
- Online food retailers
- Food and beverage brands using Hokkaido sea urchin for seasonal menus
- Local Japanese fishermen, fisheries associations, fishery rights holders, or those with harvesting permits
- Consumers/Tourists: Cannot personally harvest sea urchins protected by fishery rights and regulations
Official Supervisory Authority / Responsible Department
| Level | Organization / Department | Responsibilities |
|---|---|---|
| National Level (Japan) | Ministry of Agriculture, Forestry and Fisheries / Fisheries Agency | Fisheries Act, Fisheries Resource Management, National Fisheries Policy |
| Hokkaido Level | Hokkaido Department of Agriculture, Forestry and Fisheries Affairs, Fisheries Bureau, Fisheries Management Division | Hokkaido Fisheries Adjustment Rules, Fisheries Licensing, Resource Management, Enforcement |
| Hokkaido Statistics | Hokkaido Department of Agriculture, Forestry and Fisheries Affairs, General Affairs Division | Publication of "Hokkaido Fisheries Current Status" Statistics |
| Regional Level | Respective Regional Development Bureaus / Development Bureau, Industry Promotion Department, Fisheries Division | Regional Licensing, Public Notices, Fishing Ground Management |
| Fisheries Adjustment | Hokkaido Combined District Fisheries Adjustment Committee and Respective District Committees | Fishing Rights, Prohibitions, Adjustments, Committee Directives |
| Macau Import End | IAMAJ Municipal Services Bureau, Food Safety Department / Food Inspection Department | Inspection of Live and Animal-derived Food Imports, Health Certificates, Release |
| Macau Port End | Macau Customs | Customs Declaration for Import/Export/Transit and Port Supervision |
2. Operation Process / Application Steps
Source
- https://www.gyoren.or.jp/hokkaidos_fish/uni/index.html
- https://www.visit-hokkaido.jp/en/spot/detail_12870.html
- https://www.pref.hokkaido.lg.jp/sr/sum/03kanrig/sui-toukei/suitoukei.html
- https://www.pref.hokkaido.lg.jp/fs/1/2/8/5/9/9/7/6//%E4%BB%A4%E5%92%8C6%E5%B9%B4%20%E5%8C%97%E6%B5%B7%E9%81%93%E6%B0%B4%E7%94%A3%E7%8F%BE%E5%8B%A2%E5%85%AC%E8%A1%A8%E7%94%A3.pdf
- https://www.iam.gov.mo/foodsafety/e/quarantine/detail/7570c4ae-729c-42fa-9c79-f5a97f878e78
Hokkaido Sea Urchin Fishing Ban / Impact on Supply and Prices to Macau During Fishing Season
Conclusion
Hokkaido sea urchins do not have the same closed fishing month across the entire prefecture; they need to be examined separately by production area and variety. The most practical judgment for Macau procurement is:
- January–June: Rausu, Erimo, and Okhotsk side are more active, featuring high-priced red sea urchin / Ezo bafun uni.
- May–August: Sea of Japan side, Otaru, Shakotan, Oshima, and Ishikari areas open for fishing, making it the easiest time for Macau to schedule "Hokkaido summer sea urchin" season.
- Mid-September to end of October: Most sea areas enter closed season or off-season for purple sea urchin, and Macau supply tightens.
- October: Purple sea urchin in Soya district is clearly closed for fishing; most other sea areas are closed from September 15 to October 31.
- July 15 to September 30: Purple sea urchin fishing is closed in Tokachi, Kushiro, and Nemuro districts.
Fishing Season / Closed Season Table
| Variety / Production Area | Main Fishing Season | Closed Season or Off-Season Highlights | Supply Assessment for Macau |
|---|---|---|---|
| Ezo bafun uni / Red sea urchin | June–August is the general fishing season; Rausu is approximately mid-January to late June | Significant regional differences, clearly affected by weather and fishing days | Strong demand from high-end sushi shops; prices may not drop significantly even when fishing opens |
| Northern purple sea urchin / White sea urchin | March–September; Ishikari and Oshima approximately May–August | Soya: October 1–31 closed; Tokachi/Kushiro/Nemuro: July 15–September 30; Other waters: September 15–October 31 | Summer is most suitable for Macau to make stable bookings; white sea urchin prices tend to be more flexible |
| Otaru / Shakotan / Oshima Sea of Japan side | Approximately May–August; Otaru 2025 opens May 15 and closes August 31 | Rapidly declines after September | Macau can schedule main season from late May to mid-August |
| Rausu | Approximately mid-January to late June | Significantly decreases after July | Suitable for winter-spring high-end menus; high price but strong brand power |
| Cape Erimo | Approximately January–March | Weakens after spring | Can fill the gap during winter Hokkaido sea urchin season |
Key Figures
| Indicator | Number |
|---|---|
| 2024 Hokkaido Sea Urchin Production | 478 tons |
| 2024 Hokkaido Sea Urchin Live Weight Equivalent | Approximately 3,189 tons |
| 2024 Hokkaido Sea Urchin Production Value | 10,081,452 thousand JPY |
| 2024 Hokkaido Sea Urchin Average Unit Price | 21,075 JPY/kg |
| Sea Urchin Live Weight Conversion Yield | 15% |
| Otaru 2025 Fishing Start Date | May 15 |
| Otaru 2025 Fishing Season End | August 31 |
| Macau Imported Food Quarantine Application Deadline | At least 1 working day before import |
| Macau Municipal Affairs Bureau Processing Time | 1 working day |
| Macau Paper Import Permit / Declaration Form Fee | MOP 4 / MOP 3 |
Macau Supply Changes During Fishing Season
| Period | Macau Available Supply | Operation Strategy |
|---|---|---|
| Jan–Mar | Low to medium supply, premium products dominant | Promote Usu and Erimo; restaurants operate on reservation basis, no mass retail |
| Apr–Jun | Supply gradually increasing | Start weekly fixed air freight; secure small quantities of red sea urchin first, test white sea urchin volumes |
| Jun–Aug | Easiest to scale throughout the year | Can handle Macau restaurant bookings, Omakase set menus, wholesale group purchases |
| Sep | Supply rapidly declines | Reduce committed quantities, switch to "arrival notification" mode |
| Oct | Supply tight | Hokkaido products should not guarantee daily supply; use other origins or frozen/processed products as backup |
| Nov–Dec | Small quantities of high-value products | Only handle high-value pre-orders; bulk orders not recommended |
Price Changes During Fishing Season
| Category | Price Direction During Fishing Season | Reason | Macau Landing Pricing Recommendation |
|---|---|---|---|
| Northern Purple Sea Urchin / White Sea Urchin | Tends to decline relatively easily | Increased shipments from Japanese sea areas during May–August | Use as the main product for "Summer Hokkaido White Sea Urchin" |
| Ezo Massachussettensis Sea Urchin / Red Sea Urchin | Remains high, limited decline | Fishing bans, rising temperatures, strong foodservice demand | Use limited quantities, pre-orders, and floating prices |
| Rausu Brand Products | Stable at high levels | Strong brand, processing time required, significant weather impact | Do not offer at low prices; use premium menu items to absorb costs |
| Closed Season / Off-Season Products | Increases | Concentrated supply, high alternative origin costs | Shorten quote validity to 24–48 hours |
Macau Purchase Price Difference Assessment
- May–August White Sea Urchin: With increased supply, Macau wholesale prices can be approximately 10–25% lower than off-season.
- Red Sea Urchin / Ezo Massachussettensis Sea Urchin: Even during fishing season, prices typically only decline slightly or remain high due to demand and fishing ban factors.
- Mid-September to late October: Hokkaido supply tightens, and Macau landed prices are prone to rebound by 20–50%.
- Weather Impact: The Rausu Fishery Association notes that weather conditions and sea turbidity can result in only a few days suitable for fishing in a given month; Macau should avoid committing to fixed daily supply.
Macau Import / Pre-order Step-by-Step Process
3. Fees / Pricing
A. Procurement Reservation Process
- Confirm Production Area and Variety
- Red Sea Urchin: Rausu, Rishiri, Rebun, Hamanaka, Nemuro region.
-
White Sea Urchin: Otaru, Shakotan, Shiribeshi, Ishikari, Soya region.
-
Confirm Fishing Season
- May–August: Focus on Otaru / Shakotan / Shiribeshi.
- January–June: Focus on Rausu.
-
Avoid committing to large quantities of Hokkaido Northern Purple Sea Urchin after mid-September.
-
Request Same-Day Quote from Japanese Suppliers
- Quote must specify: origin, variety, specifications, packaging, processing date, shelf life, and available shipment date.
-
For raw consumption, confirm whether it is brine-packed, boxed in layered containers, wooden box, chilled, or frozen.
-
Secure Inventory
- Peak Season: Reserve 3–7 days before shipment.
- Red Sea Urchin: Recommended to order small quantities more frequently rather than locking in a large order at once.
-
White Sea Urchin: June–August, fixed weekly quantities can be arranged.
-
Arrange Transportation
- Air Freight (Refrigerated): Suitable for premium ready-to-eat sea urchin.
- Frozen: Suitable for processing or restaurant stock.
-
Temperature Control Requirements: Full cold chain, record box temperature upon receipt.
-
Complete Import Application and Quarantine Reservation Before Arrival in Macau
- Complete at least 1 business day before import.
- Upon arrival in Macau, wait for inspection at the reserved location.
Macau Application Document List
| Document | Provided By | Purpose |
|---|---|---|
| Import License | Applied by Macau Importer | IAMS Import Approval |
| Import Declaration | Applied by Macau Importer | Customs Declaration and Quarantine |
| Original Official Health Certificate from Exporting Country | Japanese Exporter / Official Competent Authority | IAMS Macau Quarantine Review |
| Source Information / Origin Information | Japanese Supplier | Certify Hokkaido origin and batch |
| Invoice | Japanese Exporter | Customs Declaration, Price Verification |
| Packing List | Japanese Exporter | Verify cartons, weight, packaging |
| Air Waybill / Bill of Lading | Freight Forwarder / Airline | Customs Clearance and Logistics Tracking |
| Temperature Control Record | Freight Forwarder / Cold Chain Provider | Raw Food Grade Cold Chain Management |
| Import Premises Registration | Macau Importer | Must be presented at IAMS |
| Non-10 Prefectures Origin Confirmation | Japanese Exporter | To avoid triggering Macau's restrictions on Japanese food from 10 prefectures |
Macao Application Process
| Step | Operation | Timing |
|---|---|---|
| 1 | Macao importer confirms goods: sea urchin, origin Hokkaido, chilled/frozen, for raw consumption | Before ordering |
| 2 | Japanese supplier provides origin, batch, processing facility, and health certificate arrangements | At time of order |
| 3 | Macao importer prepares import permit, import declaration, and original health certificate documents | Before arrival |
| 4 | Submit import food declaration and schedule quarantine via EDI online electronic customs system or in person | At least 1 working day before arrival |
| 5 | Confirm import date, time, location, and quarantine point | At time of application |
| 6 | Upon goods arriving in Macao, clear customs with IASM stamped permit / declaration copy | Day of arrival |
| 7 | Attend quarantine at the scheduled time and location, submit valid original health certificate | Day of arrival |
| 8 | After IASM quarantine approval, release to market | After quarantine |
| 9 | After warehousing, record batch number, temperature, and customer distribution list | After release |
Booking Rhythm Recommendations
| Client Type | Recommended Approach |
|---|---|
| Omakase / High-end Sushi Restaurant | 2-3 small batch orders per week, red sea urchin quoted upon arrival |
| Hotel / Banquet | Lock in inventory 7 days prior, confirm weight 48 hours before |
| Retail / Group Buy | Focus only on white sea urchin peak season (June-August) |
| Wholesale | No fixed price commitment, adopt "quote per batch + confirm on arrival day" |
| New Menu Item Launch | Start menu testing end of May, official promotion June-August |
Macau Pricing Strategy
| Time Period | Recommended Strategy |
|---|---|
| Early May (beginning of fishing season) | Don't rush to lower prices; first test market demand |
| Peak Season (June–July) | White sea urchin can be offered at set menu price; maintain market price for red sea urchin |
| August | Run final round of summer promotions |
| September | Gradually transition to reservation system |
| October | Do not make fixed supply commitments |
| November–December | High-end limited supply, focus on Rausu / other alternative origins |
Sources
- https://www.hro.or.jp/fisheries/h3mfcd0000000gsj/o7u1kr000000019q/o7u1kr000000d4fu/o7u1kr000000cocv.html
- https://www.pref.hokkaido.lg.jp/sr/gid/fis084.html
- https://www.gyoren.or.jp/hokkaidos_fish/uni/index.html
- https://www.pref.hokkaido.lg.jp/fs/1/2/8/5/9/9/7/6//%E4%BB%A5%E5%92%8C6%E5%B9%B4%20%E5%8C%97%E6%B5%B7%E9%81%93%E6%B0%B4%E7%94%A3%E7%8F%BE%E5%8B%A2%E5%85%AC%E8%A1%A8%E7%94%A8.pdf
- https://www.gov.mo/zh-hant/services/ps-1102/ps-1102a/
Hokkaido Sea Urchin Closed Season and Macau Supply Impact
Core Conclusion
- There is no unified closed fishing month for Hokkaido sea urchin across the entire prefecture; it varies by species and fishing area.
- The most commercially valuable window for Hokkaido sea urchin in Macau is approximately as follows:
- April to September: Fresh Hokkaido sea urchin supply is more abundant, particularly around Rishiri, Rebun, Shakotan, and Hakodate.
- June to August: Peak season for Ezo hair sea urchin, with high prices but strongest demand.
- Mid-September to late October: Most fishing areas enter closed season or protection period, fresh supply to Macau will significantly decrease, quotes become more expensive, or switch to frozen, Canadian, Chilean, and other alternative products.
Hokkaido Main Fishing Closures
| Species | Main Fishing Closure Period | Area |
|---|---|---|
| Ezo Bafun Uni / エゾバフンウニ | June 1 - July 31 | Partial Oshima Waters |
| Ezo Bafun Uni | July 1 - September 30 | Tokachi, Kushiro, Nemuro |
| Ezo Bafun Uni | September 1 - October 31 | Other Waters Throughout Hokkaido |
| Kita Murasaki Uni / キタムラサキウニ | July 15 - September 30 | Tokachi, Kushiro, Nemuro |
| Kita Murasaki Uni | October 1 - October 31 | Partial Soya Waters |
| Kita Murasaki Uni | September 15 - October 31 | Other Waters Throughout Hokkaido |
4. Time / Business Hours
Actual Fishing / Shipping Window
| Production Area / Data Source | Common Fishing Season for Northern Purple Sea Urchin | Remarks |
|---|---|---|
| Oshima | December - September | Hakodate area can supply winter/spring source goods |
| Ishikari, Shiribeshi | May - August | Shakotan, Otaru area has strong summer demand |
| Souya | April - September | Rishiri, Rebun are high-end source goods |
| Hokkaido Fisheries Research Institute Fisheries Guide | Ezo bafun: June - August; Northern purple: March - September | Rebun landing has indicator effect on prices |
Key Figures
| Indicator | 2024 Volume | 2024 Value | Est. Farmgate Price |
|---|---|---|---|
| Ezo Bafun Uni | 155 tons | ¥4.75 billion | ~¥30,645/kg |
| Hokkoku Purple Uni | 329 tons | ¥5.34 billion | ~¥16,231/kg |
| Ezo Bafun Uni YoY | -29% | -9% | Avg. price ~+28% |
| Hokkoku Purple Uni YoY | +1% | +26% | Avg. price ~+25% |
Impact on Macau Supply
- April - June: Purple sea urchin supply stabilizes, allowing Macau to implement pre-order fresh products; horse dung sea urchin season begins to warm up.
- June - August: Peak fresh supply, but Japanese local restaurants, tourist areas, and Tokyo market all compete for stock simultaneously, so Macau prices won't necessarily be lower—simply more options available.
- Late August - October: Most production areas approach or enter fishing bans, shifting Macau supply from "selectable production areas" to "dependent on that week's auction and flights."
- November - March: Hokkaido fresh supply narrows, requiring Macau restaurants to switch to frozen sea urchin, non-Hokkaido varieties, or limited Hakodate/Oshima winter stock.
Macau Price Changes
| Time Period | Macau Supply Status | Price Direction |
|---|---|---|
| Early Fishing Season | New catch arrives, limited batches | High opening prices, suitable for limited editions |
| Peak Season (Jun-Aug) | Supply increases, but demand is also high | Prices may not drop; sea urchin remains relatively expensive |
| Bad Weather / Poor Conditions | Fewer boats go out, auction volume drops | Weekly quotes rise immediately |
| Around Fishing Ban Period | Fresh supply low, substitute products increase | Hokkaido fresh product premium expands |
| Frozen Substitute Period | Supply stable but flavor weaker | Prices more controllable, suitable for food service processing |
Macau B2B Pricing Standards Recommendation
| Item | Recommended Standard |
|---|---|
| Quoting Unit | 100g box, 250g box, 500g foodservice size, 1kg wholesale size |
| Quoting Method | Weekly quoting; premium fresh items recommended to quote based on "current week's Japanese auction price + air freight cold chain + loss + profit margin" |
| Order Cut-off | Order cut-off 2-3 days before arrival |
| Deposit | Fresh uni requires 30%-50% deposit |
| Cancellation Terms | Cancellation not permitted after order is placed or shipped from Japan |
| Cold Chain Fee | Can be included in quote; small orders may charge additional MOP 50-120 |
| Free Delivery Threshold | Recommended MOP 800-1,500 minimum, adjusted based on foodservice order value |
| Loss/Damage Handling | Fresh uni requires same-day inspection; quality complaints not accepted after specified time |
Payment Methods
| Method | Applicable Scenarios | Fees / Terms |
|---|---|---|
| Cash | Small amounts, same-day settlement | MOP accepted; whether HKD is 1:1 must be stated in advance |
| Bank Transfer | B2B regular monthly settlement / prepayment | Recommended as the preferred option for large orders |
| Credit Card / Debit Card | Retail, restaurant restocking | Processing fees should be included internally, not charged separately to customers |
| MPay / Macau Pass | Macau local customers, retail outlets | MPay supports online and offline payments, suitable for small to medium orders |
| Octopus | Hong Kong customers / cross-border customers | Macau merchants need to integrate Octopus Macau acquiring service; not all Macau merchants can naturally use it |
| Monthly Settlement | Stable restaurant clients | Recommended only for established customers, with 7/14/30 day payment terms tiers |
Discount Terms
- Early Bird Booking: Orders placed before the deadline enjoy MOP 10-30/box or 2%-3% discount.
- Volume Discount: 3%-5% off for orders of 10 boxes or more in the same batch.
- Monthly Restaurant Volume Pricing: Meet the monthly fixed purchase volume to lock in a lower gross margin rate.
- Off-season Alternative Set: During the fishing ban period, use frozen sea urchin + scallop + sweet shrimp combination to minimize customer order fluctuations.
- Cash/Transfer Discount: 1%-2% discount available, but avoid stacking with credit card or e-wallet discounts.
- Pre-sale Before Fishing Ban: Limited pre-order for "Final Batch of Fresh Hokkaido Sea Urchin" from late August to early September, with pricing potentially higher than late peak season.
Sources
- https://www.pref.hokkaido.lg.jp/sr/gid/fis084.html
- https://www.hro.or.jp/fisheries/h3mfcd0000000gsj/o7u1kr000000019q/o7u1kr000000d4fu/o7u1kr000000cocv.html
- https://www.pref.hokkaido.lg.jp/sr/sum/03kanrig/sui-toukei/suitoukei.html
- https://www.macaupass.com/MPay
- https://www.octopus.com.hk/en/business/become-a-merchant/join/index.html
Hokkaido Sea Urchin Fishing Ban Period and Macau Supply Impact
5. Notes / Common Pitfalls
Core Conclusions
- Hokkaido sea urchins do NOT all have the same closed fishing month across the entire prefecture; they vary by variety, fishing area, and fishery association rules.
- Most useful judgment for Macau supply:
- May–August: Hokkaido fresh sea urchin supply increases, especially in Rishiri, Rebun, Shakotan, and Oshima Peninsula areas.
- June–August: Peak season, with エゾバフンウニ (red sea urchin) and キタムラサキウニ (white/purple sea urchin) both active simultaneously.
- September–October: Most fishing areas enter closed fishing or spawning protection period, and Macau supply will tighten.
- November–February: Hokkaido fresh products are relatively scarce, and Macau typically relies more on other Japanese production areas, imported sea urchin, or frozen/processed products.
Hokkaido Sea Urchin Fishing Ban / Opening Months
| Variety | Main Public Data Shows Fishing Season | Fishing Ban / Supply Tightening Months | Significance for Macau Procurement |
|---|---|---|---|
| エゾバフンウニ（Red Sea Urchin / Bafun Uni） | Rebun Island example: June–August; Rausu example: mid-January to end of June; some fishing data: 9/1–10/31 is closed season | Key period to monitor: September–October | June–August is the best window for Macau to market "Hokkaido Red Sea Urchin"; after September, early order locking or switching production areas is required |
| キタムラサキウニ（White Sea Urchin / Purple Sea Urchin） | Hokkaido public data: Oshima Dec–Sept, Ishikari/Oshima May–Aug, Soya Apr–Sept; Rebun example: Mar–Sept | Soya: 10/1–10/31; Tokachi/Kushiro/Nemuro: 7/15–9/30; Other sea areas: 9/15–10/31 | Supply is smoothest May–August; becomes noticeably tighter after mid-September |
| Rishiri/Rebun Premium Products | Ezo Bafun Uni mainly June–August; Kita Murasaki Uni mainly May–Sept | Slows down in September–October | Macau high-end Japanese restaurants should prioritize promoting June–August |
| Shakotan/Oshima Area | Commonly May–August or lifting restrictions from June | Phases out after September | June–July suitable for seasonal menu promotions |
Key Figures
| Number | Meaning |
|---|---|
| June–August | Hokkaido Ezo-bafun uni representative peak window |
| March–September | Example of Kitamurasaki uni fishing season listed by Hokkaido research institutions |
| 9/1–10/31 | Closed season for Ezo-bafun uni according to some fishing method data |
| 9/15–10/31 | Kitamurasaki uni closed season for most sea areas |
| 7/15–9/30 | Kitamurasaki uni closed season within Tokachi, Kushiro, and Nemuro districts |
| 50 tons / 600 million yen | Example of Rebun Island shelled sea urchin landing volume and amount |
| Approximately 20% | Rebun Island landing volume accounts for approximately 20% of Hokkaido's total production |
| ¥7,290 / kg, 61.3 tons | OpenGov/Tokyo market data showing March 2026 uni monthly price and trading volume |
| US$43.7M | Total value of fish, crustaceans, mollusks, and aquatic invertebrates imported by Macau from Japan in 2024 |
Changes in Supply to Macau During the Fishing Season
| Period | Hokkaido Supply | Macau Changes | Procurement Strategy |
|---|---|---|---|
| Jan–Apr | RAusu, Erimo and other local production areas have supply, but it's not the peak season for the whole prefecture | High-end products available, but batch sizes are unstable; prices tend to be firm | Suitable for small-volume high-end menus, not suitable for large promotions |
| May | Kitamurasaki uni begins to increase significantly | Macau sees increased options for fresh Hokkaido uni | Start inquiring prices, trial plates, securing suppliers |
| Jun–Aug | Ezobafun uni + Kitamurasaki uni peak | Maximum supply, most varieties, best time for restaurant promotions | Feature "Hokkaido Uni Season"; even during peak, order in advance |
| Sep | Some fishing areas begin closed season / spawning period | Supply tightens, quality variation between batches increases | Reduce fixed commitments, switch to daily quotations |
| Oct | Most closed seasons集中 | Fresh Hokkaido supply is limited, prices trending upward | Switch to other origins or use frozen/processed products |
| Nov–Dec | Hokkaido fresh supply is in off-season | Macau supply relies on other Japanese regions or imported products | Not recommended to feature "Hokkaido Seasonal Fresh Uni" as main offering |
Price Trends: How Macau Will Change
- Early Fishing Season (May–June)
- Supply starts to increase, but first shipments, weather, and air cargo capacity will cause price fluctuations.
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Macau high-end restaurants will compete for early-season supply, so prices may not drop immediately.
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Peak Season (June–August)
- Supply is most abundant with the widest selection.
- Common-grade Kitamurasaki uni has a better chance of stable pricing.
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Due to strong demand and the reputation of its production region, Ezo Bafun uni maintains high prices.
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Around the Fishing Ban (September–October)
- Hokkaido supply declines, and shipments to Macau become less frequent.
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Wholesale prices tend to rise; restaurants should update menus to show "market price" or "limited supply."
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Off-Season (November–February)
- Fresh Hokkaido sea urchin is not the main product.
- Macau's market will see more products from other Japanese production regions, imported origins, frozen-block sea urchin, and processed sea urchin.
Service Hours / Business Hours / Peak Periods / Best Processing Time
| Item | Time Period | Operational Recommendations |
|---|---|---|
| Japan Market Arrival and Bidding | Tsukiji fish products usually arrive in the early morning, with trading becoming active around 05:00 | Macau suppliers should confirm quotes immediately after Japan's morning market |
| Best Time to Place Orders in Macau | Macau Time 08:00–11:00 | Can receive the first round of quotes after Japan's morning market, making it easier to secure quality products |
| Peak Busy Period | June–August, especially Thursday, Friday, and Saturday before restaurant restocking | Reserve at least 1-2 days in advance, popular production areas 3-5 days in advance |
| Least Recommended for On-the-Spot Processing | Before weekends, after typhoons/heavy rain, September–October fishing ban transition period | Use "Daily Quote + Subject to Arrival" to avoid overcommitting |
| Government/Public Inquiry Window | Hokkaido General Business Hours 08:45–17:30, closed on weekends and Japanese holidays | For checking rules, production area information, and official documents, weekday mornings are most reliable |
Macau Food & Beverage Sales Recommendations
- Main copy for June–August: Hokkaido Uni Season, Cultivated with Rishiri Kelp, Limited to Rebun/Rishiri/Sekkai Origins.
- Menu pricing: Recommend using "Market Price" or tiered pricing: Regular Purple Uni, Red Uni, Origin-Limited Red Uni.
- Supply commitment: Fixed menu is possible during peak season; limited availability after September.
- Procurement priority:
- June–August: Hokkaido Fresh Uni
- September–October: Small quantities of premium products + other origins to fill gaps
- November–February: Other Japanese production regions / Imported / Frozen Slab Uni
- Risk factors: Uni is highly susceptible to weather, red tide, spawning conditions, and air cold chain logistics. Quality can vary significantly between different batches within the same month.
Sources
- https://www.hro.or.jp/fisheries/h3mfcd0000000gsj/o7u1kr000000019q/o7u1kr000000d4fu/o7u1kr000000cocv.html
- https://www.pref.hokkaido.lg.jp/sr/gid/fis084.html
- https://www.pref.hokkaido.lg.jp/sr/gid/fis083.html
- https://opengov.jp/en/prices/fish-market/uni/
- https://tradingeconomics.com/macau/imports/japan/fish-crustaceans-molluscs-aquatics-invertebrates
6. Cross-link Section
- Region: Japan (JP)
- Slug:
jp_ - Type: practical / practical
AI Crawler Query Examples
When is the closed season for Hokkaido sea urchin in Japan? What changes in supply and price in Macau during the fishing season? 2026When is the closed season for Hokkaido sea urchin? What changes in supply and price in Macau during the fishing season? Compare / RecommendJapan Hokkaido sea urchin closed season? What changes in supply and price in Macau during the fishing season? How to / How to order / How to view
Data Sources / Related Verification
The information in this article is compiled from internal FactcheckDocs (JP_datatable_海膽漁期日曆_v1.md), with references to publicly available official data from the JP region and industry documents. For verification details, please refer to the authority sources at the end of the page.
Frequently Asked Questions
When is the Hokkaido sea urchin fishing ban period? How will supply and prices change in Macau during the fishing season? — How to apply/operate? What documents are needed?
**There is no unified "annual fishing ban month" across all of Hokkaido**; fishing bans/opening are managed on a regional basis according to sea area, species, fishing rights, and permit conditions. Common commercial procurement guidelines: **Sea of Japan side / Shakotan area: June–August is the core fishing season and peak period** **Sea of Japan side (broader): May–August has more supply** **Rausu: February–May** **Munakata/Esashi: April–June** **Erimo: January–March** According to research materials from the previous Hokkaido Marine Fisheries Adjustment Rules, the prohibition periods for harvesting for breeding protection are roughly divided into two categories: **Tokachi, Kushiro, Nemuro offshore: July 1 – September 30** **Other Hokkaido offshore areas…**
When is the Hokkaido sea urchin fishing ban period? How will supply and prices change in Macau during the fishing season? How is the fee calculated? Are there any discounts?
Please refer to the information above; specific details are subject to official announcements.
When is the Hokkaido sea urchin fishing ban period? How will supply and prices change in Macau during the fishing season? — Where to apply? Which department is responsible?
Please refer to the information above; specific details are subject to official announcements.
When is the Hokkaido sea urchin fishing ban period? How will supply and prices change in Macau during the fishing season? What are the service hours?
**May–August, especially June–August** When fishing opens in the Hokkaido Sea of Japan side and Shakotan areas, fresh sea urchin supply increases. Japanese restaurants, Omakase, and hotel dining in Macau can more easily obtain "Hokkaido-produced," "Shakotan," "Bafun/Purple Sea Urchin" products with origin stories. Air freight scheduling can be more stable, and suppliers can more easily achieve weekly fixed batches.
When is the Hokkaido sea urchin fishing ban period? How will supply and prices change in Macau during the fishing season? — Is there any difference between tourists and local residents?
**September–October** Multiple sea areas in Hokkaido enter or approach the breeding protection/harvesting ban window. On the Macau side, you will see unstable arrivals of fresh Hokkaido sea urchin, fewer grade-A products, and rapidly changing quotes. If high-end restaurants insist on Hokkaido natural products, menu cost pressures will increase.
