Common name: Pacific pomfret, Bigtooth pomfret, Pomfret, Ray’s bream, Pomfret, Angel fish, Blackbream

Japanese name: Shimagatsuo (縞鰹、島鰹、エチオピア)

Taiwan common name: 日本烏魴、深海三角仔、黑飛刀、黑皮刀

Chinese common name: 日本乌鲂

Korean common name: 새다래

Scientific name: Brama japonica Hilgendorf, 1878

Nigiri sushi detail: Pacific pomfret (Shimagatsuo) Nigiri sushi

Characteristics:

Pacific pomfret (Shimagatsuo) is widely distributed in the subtropical to subarctic regions of the North Pacific Ocean and waters around Japan. Although named Katsuo, the morphology of Shimagatsuo differs greatly from that of Katsuo. Its body shape is oblong and strongly flattened with large pectoral fins. The body color is generally bright silver, darkening after death. The length of the body is 50 cm, reaching up to 90 cm.

Shimagatsuo’s flesh is not peculiar, very thick, and easy to eat. Therefore, it goes well with various dishes such as sashimi, simmered, salted, fried, meuniere, and baked in butter. However, the scales are quite hard, so they should be removed before filleting. It is fatty, moderately soft, and blends well with sushi rice.