Common name: Golden trevally, Banded horse mackerel, Banded trevally, Golden fish, Golden horse mackerel, Golden jack, Golden kingfish, Golden toothless trevally, Jack, Kelat, King fish, King trevally

Japanese name: Koganeshimaaji (黄金島鰺)

Taiwan common name: 無齒鰺、虎斑瓜、甘仔魚、黃鯌、花燒鯌

Chinese common name: 黄鹂无齿鲹

Korean common name: 골든 트레발리

Scientific name: Gnathanodon speciosus (Forsskål, 1775)

Nigiri sushi detail: Golden trevally (Koganeshimaaji) Nigiri sushi

Characteristics:

Golden trevally (Koganeshimaaji) is widely distributed in the tropical and subtropical Indian and Pacific Oceans. It is found mainly in coastal waters. As a juvenile, as its name suggests, it has a golden body with black stripes. As it grows to adulthood, its body color, except for the dorsal, anal, and caudal fins, changes from golden to silver, and the stripes become lighter. Large species exceed 1 m in length. The season is from spring to early summer.

Koganeshimaaji has fine, easy-to-remove scales and thick, tough skin. The skin has a noble feel as if it is covered with gold dust. It is characterized by clear white flesh and dark red meat (Chiai).

It does not become hard and tight even when heated and can be served in various ways such as sashimi, simmered, miso soup, grilled, marinated in miso, and fried. It is mainly eaten in Okinawa Prefecture and is popular as a tasty fish.