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Editor’s Notes

Hello, this is Pocket Concierge Team.
“Nodoguro,” blackthroat seaperch is one of those fishes that makes your day when you are told, “We have nodoguro today” by restaurants serving delicious seafood. Nodoguro is an expensive fish that is called, “the red jewelry of the Japan Sea” and “white toro.” There tends to be more catch among the expensive fish, making it a luxury that is easy to eat.

However, a lot of people, even Japanese, may not know much about the fish. People may know that nodoguro has another name called akamutsu, and that it always has delicious fat. But would not it be great if you knew the place it is caught, the season, and how to eat it the best way without relying on the restaurant?
Let’s look at the different facts about nodoguro.

*The standard Japanese name is “akamutsu,” but a lot of foodies may know the name “nodoguro” better. Based on these facts, we will be using the name, “nodoguro” in this article as a general rule.

Contents

1. Things to Know: ‘Nodoguro’ Trivia

1. Things to Know: ‘Nodoguro’ Trivia

Nodoguro is a name used at places facing the Japan Sea. At other places, it is called akamutsu. However, there are more restaurants in Tokyo nowadays that serve the fish as “nodoguro.”
Below are some fun trivia points about ‘Nodoguro’ Blackthroat Seaperch

Why is it called “nodoguro?”

The Chinese letters for nodoguro mean “throat black.” Yes, the back of the throat is black. I am sure you do not have much chance to actually look at the back of the throat this fish, but you might be able to check it if you order aburi (grilled)or shioyaki (salt-grilled) nodoguro.

It is often caught at places facing the Japan Sea

Nodoguro can be caught in a wide area, from the west of Niigata, Hokuriku, Sanyo, and Kyushu Region. In the areas from Shizuoka to Shikoku, it is called caught with the name “akamutsu.”

The Nodoguro Brand is from Shimane and Tsushima

Just like seki horse mackerel and Seki mackerel, some nodoguro can be a sought-after brand depending where it is caught.
In the case of nodoguro, the “Donchichi Nodoguro” from Hamada City, Shimane Prefecture and “Benihitomi” from Tsushima City, Nagasaki Prefecture are famous. The Donchichi Nodoguro has more fat than other areas. Each Benihitomi nodoguro is caught using a unique device called “hell rope.” You should definitely try ordering it if you find it served at a restaurant.

The fat content is displayed and sold

The Shimane Prefecture Fisheries Experimental Station measures how much fat a nodoguro has using the fat content measuring machine. Fish dealers also sell the fish, displaying how much fat the nodoguro has. This is a great example of a production site making effort to improve the brand so the customers will not be disappointed when eat the fish.

Delicious ways of eating nodoguro

Nodoguro is rich in fat, but how should we eat it?
Although it is best to ask the chef, if you can choose, we recommend choosing from one of the options below.


Sashimi

Nodoguro sashimi that is rich in fat is absolutely delicious! It Paris great with wasabi and soy sauce or yuzu kosho (a paste made with chili peppers, yuzu peel, and salt).

Shioyaki (Salt-grilled)

The soft, fluffy meat, fat, and the texture of the skin can be enjoyed in shioyaki dishes. It is a classic choice, but it can not go wrong.

Himono (Dried fish)

Himono is a common way or processing the fish by drying it. Without the moisture in the fish, it becomes even more delicious. This is the same with nodoguro. The dried nodoguro is packed with umami, allowing you to enjoy the tight meat that is different from shioyaki. It is bound to make anyone who eats it happy. Since the excess fat is gone, it is also a good choice for people who do not like fish that has too much fat. There are different ways of drying to fish, like hirakiboshi and mirinboshi.

Nitsuke (Simmered)

Nitsuke is a classic cooking method of simmering fish. Nodoguro also tastes great using this method. The umami of the fish transfers to the broth, creating a delicious nitsuke that makes you want to drink even all of the broth.

A sudden boom sparked by tennis player, Kei Nishikori

After accomplishing the great achievement of winning second place in the 2014 US Open Tennis, Kei Nishikori shared that he wanted to eat Japanese food and nodoguro after returning to Japan. Nodoguro suddenly had an increased boost in its popularity, to the point it was hard to get a hold of.

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