Common name: Common hairtail, Pacific cutlassfish, Pacific scabbarfish,  Largehead ribbonfish

Japanese name: Tenjikutachi (天竺太刀)

Scientific name: Trichiurus sp2

Nigiri sushi detail: Common hairtail (Tenjikutachi) Nigiri sushi

Characteristics:

Common hairtail (Tenjikutachi) is distributed from southern Wakayama Prefecture to the Pacific coast of southern Kyushu and the coast of Okinawa Island. It inhabits waters between 1 and 200 meters deep. It is about 1 meter in length. Compared to the Largehead hairtail (Tachiuo), the Tenjikutachi has a yellow dorsal fin and skin eye. Furthermore, the inside of the mouth of the Tachiuo is pitch black, while the Tenjikutachi’s mouth is brown.

The taste of Tenjikutachi is no different from that of Tachiuo. The market does not distinguish between the two types. For both, the larger the fish, the better the taste.

When making Nigiri sushi, the flavor changes depending on whether it is made with the skin on or removed. By searing the skin, the aroma and sweetness of the fat are also unbearable. It is also suitable for grilling, simmering, deep frying, meuniere, soup, and other dishes.

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