Common name: Banjofish

Japanese name: Chousenbakama (朝鮮袴)

Taiwan common name: 扁棘鯛、打鐵婆

Chinese common name: 寿鱼

Korean common name: 독돔

Scientific name: Banjos banjos (Richardson, 1846)

Nigiri sushi detail: Banjofish (Chousenbakama) Nigiri sushi

Characteristics:

Banjofish (Chousenbakama) is distributed in southern Japan, the East China Sea, and western Australia. It inhabits sandy and muddy bottoms at depths of 50~400m along the coast. Its body is grayish brown with black spots on the dorsal fin and white posterior caudal fin. The body length is 20~30 cm.

Chousenbakama has a sweet taste of fat when made into sashimi, and the meat itself has a sweet taste and is very tasty. The skin is rich in gelatin and has a rich flavor. It also produces a good broth from the ara (Around the head and bones) and other parts of the fish. It is a good fish for sushi, but its catch is small and it is underutilized.