Common name: Silverbelly seaperch

Japanese name: Wakiyahata (脇谷羽太)

Taiwan common name: 脅谷軟魚、大面側仔

Chinese common name: 胁谷软鱼

Korean common name: 볼기우럭

Scientific name: Malakichthys wakiyae Jordan and Hubbs, 1925

Nigiri sushi detail: Silverbelly seaperch (Wakiyahata) Nigiri sushi

Characteristics:

Silverbelly seaperch (Wakiyahata) is distributed along the Pacific coast south of central Honshu and in the East China Sea. It inhabits sandy muddy bottoms of coastal waters. The body length is 20~25 cm. It is most commonly found at depths of 60~150 m, the shallowest of all Oomehata species.

Wakiyahata rarely arrives at markets in the Kanto region; the three species of Malakichthys (Oomehata, Wakiyahata, and Nagaoomehata) are handled without distinction. The season is from fall to winter.

The white meat is slightly watery and does not become hard and tight even when heated. The layer of fat melts with the heat and at the same time, the sweetness spreads. Sashimi is also tasty as yakishimozukuri sashimi with an excellent aroma of the skin. It can also be dried, grilled with salt, or deep-fried.

The Oomehata species are also called Shiromutsu.Some species of mutsu are named for their body color: Blackthroat seaperch (Akamutsu), Gnomefish (Kuromutsu), Patagonian toothfish (Ginmutsu ), Silverbelly seaperch (Shiromutsu) are all delicious fish.