Common name: Yellowbarred red rockfish, Stonefish

Japanese name: Ayamekasago (文目笠子、文目瘡子)

Taiwan common name: 白條紋石狗公、石狗公、石頭魚、紅鱠仔

Korean common name: 붉감펭

Scientific name: Sebastiscus albofasciatus (Lacepède, 1802)

Nigiri sushi detail: Yellowbarred red rockfish (Ayamekasago) Nigiri sushi

Feature:

Yellowbarred red rockfish (Ayamekasago) is distributed south of the Boso Peninsula in the Pacific Ocean, south of Sado Island in the Sea of Japan, the Korean Peninsula, and the East China Sea. It inhabits rocky reefs at depths of 30~120m. The body color is bright red with yellow speckles. Its body length is about 25 cm. It is often caught as bycatch with the red marbled rockfish (Ukkarikasago) because of its close habitat.

Ayamekasago is a tasty fish but is often avoided because of its gaudy appearance. The quality of the taste varies greatly depending on the individual fish and the environment in which it has lived. Because they lose their freshness quickly and many of them are small in size, they are suitable for simmered fish. Fresh ones can be eaten as sashimi, but the skin is tough and should be removed before use. It is preferable to serve it seared, etc., as its flavor increases with heat. It is suitable for salted and grilled because of its good fat content.

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