Common name: Redwing searobin, Red-whiskered bulbul, Gurnard

Japanese name: Kanagashira (金頭、金頭魚、鉄頭、銅頭魚、加奈加之良)

Scientific name: Lepidotrigla microptera Günther, 1873

Nigiri sushi detail: Redwing searobin (Kanagashira) Nigiri sushi

Characteristics:

Redwing searobin (Kanagashira) is distributed south of southern Hokkaido, the East China Sea, the South China Sea, and the Yellow Sea. It inhabits sandy or sandy-muddy bottoms from inner bays to a depth of about 340 meters. Its body length is about 30 cm. Kanagashira resembles a Spiny red gurnard (Houbou), but has coarser scales and a coarser body surface. The season is winter.

Pelagic ones are used to make fish paste. Fresh ones are made into sashimi, and the remaining heads and bones are used in nabe dishes. It is also delicious as tempura, grilled with salt, or dried overnight. It is said to have more flavor than houbou, and its white flesh is sweeter.

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