Common name: Japanese parrotfish, White-spotted parrotfish

Japanese name: Budai (部鯛、不鯛、武鯛、醜鯛、舞鯛)

Taiwan common name: 日本鸚鯉、鸚哥、蠔魚、菜仔魚 (雌)

Chinese common name: 日本绚鹦嘴鱼

Korean common name: 비늘돔

Scientific name: Calotomus japonicus (Valenciennes, 1840)

Nigiri sushi detail: Half-smooth golden pufferfish (Shirosabafugu) Nigiri sushi

Characteristics:

Japanese parrotfish (Budai) is found from central Honshu southward to the Indo-West Pacific region. The body length is 30~40 cm. Males have a slightly bluish body coloration, while females have a reddish body coloration. Its body shape is similar to that of wrasses, but it is taller and has a larger head.

Budai is not commonly available in the market. The season is winter. Fresh ones can be made into sashimi, but they have a strong flavor, so you need to be prepared with ginger, green onions, and other condiments. On Shikinejima Island in Tokyo, there are many Budai dishes such as miso soup, sashimi, simmered fish, and fried fish.

The island’s traditional “Bekko zushi” is one of the most popular. When the white flesh of the Budai is dipped in chili pepper soy sauce, it turns tortoiseshell color, hence the name. The name comes from the tortoiseshell color. It is also called “Shima zushi.

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