Common name: Striped jewfish

Japanese name: Ookuchiishinagi (大口石投)

Chinese common name: 多氏坚鳞鲈

Korean common name: 돗돔

Scientific name: Stereolepis doederleini Lindberg & Krasyukova, 1969

Nigiri sushi detail: Striped jewfish (Ookuchiishinagi) Nigiri sushi

Feature: 

Striped jewfish (Ookuchiishinagi) are distributed along the coasts of the Sea of Japan and the Pacific Ocean from Hokkaido to Kyushu, the North Pacific Ocean, the East China Sea, and the Korean Peninsula. Adults live on reefs at depths of 400~500m. It is a large fish, reaching 2 m in length. Its body color is light brown with several dark brown longitudinal stripes as a juvenile, which disappear as an adult. The season is summer.

Ookuchiishinagi over 1 m in length is fatty and somewhat bland, and those around 70 cm in length are considered to have a better taste. Ookuchiishinagi is rarely distributed in the market and is rarely seen in sushi restaurants. It is mainly cooked as sashimi, simmered, teriyaki (grilled), or saikyo zuke (marinated in soy sauce). It is important to note that the liver of adult fish contains a large amount of vitamin A, which can cause poisoning if consumed, so the Food Sanitation Law prohibits liver consumption.