Common name: Salmon shark, Mackerel shark, Porbeagle, Japanese mackerel shark

Japanese name: Nezumizame (鼠鮫)、Moukazame

Taiwan common name: 太平洋鼠鯊、鮭鯊

Chinese common name: 太平洋鼠鲨

Korean common name: 악상어

Scientific name: Lamna ditropis Hubbs and Follett, 1947

Nigiri sushi detail: Salmon shark (Nezumizame) Nigiri sushi

Characteristics:

Salmon sharks (Nezumizame) are distributed north of Kyushu, in the northern Pacific Ocean, and the Bering Sea. It is a cold-water species, migrating south to the waters off Ibaraki Prefecture in winter and moving north in summer. They swim in schools in the open ocean from near the surface to depths of 150 m. Their body color is blue-gray on the dorsal side. The body color is blue-gray on the dorsal side, and the belly is grayish-white with small grayish-brown spots scattered on the grayish-white background. As the name “salmon shark” implies, this species is well known for its predation on salmon.

Nezumizame are mostly available in the Tohoku region, as they are landed in large quantities at Kesennuma Port. It is rarely seen in Tokai, Hokuriku, and western Japan except in some areas.

Sharks have a distinctive ammonia smell that can be bothersome. Fresh Nezumizame, however, has relatively little ammonia odor, making it suitable for eating. Distributed as fillets, it is characterized by its clear appearance with a color similar to red meat. It has a light flavor without any peculiarities. It is moderately fibrous and moist, making it chewy and slightly similar to the texture of chicken.

Nezumizame can be eaten as sashimi if it is fresh. Otherwise, it is grilled or simmered. In an unusual way of eating, the heart is made into sashimi. Like blue shark (Yoshikirizame), it is also an ingredient in high-end shark fins.