Common name: Smallscale blackfish, Nibbler, Girella

Japanese name: Kuromejina (黒目仁奈、黒眼仁奈)

Taiwan common name: 小鱗瓜子鱲、黑毛、烏毛 (澎湖)、黑番 (澎湖)、紅皮囊 (澎湖)

Chinese common name: 鳞黑魢

Korean common name: 긴꼬리벵에돔

Scientific name: Girella leonina (Richardson,1846)

Nigiri sushi detail: Smallscale blackfish (Kuromejina) Nigiri sushi

Characteristics:

Smallscale blackfish (Kuromejina) are distributed throughout Japan south of Sagami Bay. It is similar to Largescale blackfish (Mejina), but is more southerly, inhabiting reefs slightly offshore. Juveniles sometimes mix with schools of Mejina of about the same size. The length of the body is 40~70 cm. Its body color is slightly whitish without black spots like Mejina. It is also called “Onaga” by anglers and markets.

Kuromejina is considered to have a better texture and fat content than Mejina. While its flesh does not become tough over heat, it also does not fall apart easily, making it a fish that is well suited for cooking with heat. It is also deliciously deep-fried, such as tempura and fried. When in season, grilled with salt is recommended. However, it is probably better to say that it is a target fish for fishing rather than for eating.

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