![A photo of The appearance of Banjofish (Chousenbakama)](https://sushiuniversity.jp/basicknowledge/wp-content/uploads/sites/18/2024/06/Banjofish-Chousenbakama.jpg)
The appearance of Banjofish (Chousenbakama)
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.