Common name: Garish hind

Japanese name: Shimahata (縞羽太)

Taiwan common name: 伊加拉九刺鮨、七帶鱠、七帶格仔、過魚、石斑、黃條、紅朱格、紅朱鱠、紅鱠仔

Chinese common name: 七带九棘鲈、五十九刺鮨 、七带鲙、岛九棘鲈

Korean common name: –

Scientific name: Cephalopholis igarashiensis Katayama, 1957

Nigiri sushi detail: Garish hind (Shimahata) Nigiri sushi

Feature:

Garish hind (Shimahata) is distributed in the Izu Islands, Sagami Bay, Amami Islands, Okinawa Islands, Ogasawara Islands, Taiwan, and the western and central Pacific Ocean. It inhabits slightly deeper reefs, sandy bottoms, and around seamounts. The body and fins are reddish-orange. This species is rather tall, with yellow and white transverse bands on the sides of the body. It can reach 35 cm in length.

The taste is rather bland but slightly sweet and tasty. The skin is thick and hard and becomes gelatinous when heated. Sashimi is best served with the skin left on Kawashimozuri rather than as is. It has a very showy appearance and stands out, but it is not very expensive. It can be found in Okinawan markets but is rarely available in the Toyosu market.