Common name: Nibe croaker, Blue drum, Tambour honnibe, Honnibe croaker

Japanese name: Nibe (鮸、鰾膠)

Korean common name: 동갈민어

Scientific name: Nibea mitsukurii (Jordan & Snyder, 1900)

Nigiri sushi detail: Nibe croaker (Nibe) Nigiri sushi

Characteristics:

Nibe croaker (Nibe) is distributed in the northeastern part of Japan and southward to the East China Sea. It inhabits sandy or sandy-muddy bottoms from the coast to slightly offshore. The body length is 20~30 cm. The maximum length reaches 70 cm. Its body shape is similar to that of the closely related Silver croaker (Shiroguchi), but it can be distinguished by the absence of black spots on the posterior portion of the gill covers.

Nibe is used to make high-grade Kamabokono. Fresh winter catch is delicious as sashimi or grilled with salt, and dried nibe is also used in Chinese cuisine. Nibe has a light white flesh that is firm but softens when heated. It has little fat and is not particular about its flavor, making it suitable for a variety of dishes. The skin also has a delicious and unique flavor.

---

Share this article