{"id":3870,"date":"2023-06-19T12:41:14","date_gmt":"2023-06-19T03:41:14","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=3870"},"modified":"2026-01-12T09:40:48","modified_gmt":"2026-01-12T00:40:48","slug":"scalpel-sawtail-nizadai","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/scalpel-sawtail-nizadai\/","title":{"rendered":"Scalpel sawtail (Nizadai)"},"content":{"rendered":"
\"a

The appearance of Scalpel sawtail (Nizadai)<\/p><\/div>\n

Common name: Scalpel sawtail, Japanese Sawtail, Sawtail, Surgeon-fish<\/span><\/p>\n

Japanese name: Nizadai<\/span> (\u4ec1\u5ea7\u9bdb), Sanozi (\u30b5\u30f3\u30ce\u30b8)<\/span><\/p>\n

Taiwan common name: \u92f8\u5c3e\u9bdb\u3001\u9ed1\u8c6c\u54e5\u3001\u9ed1\u5c07\u8ecd\u3001\u6253\u9435\u5a46\u3001\u525d\u76ae\u4ed4\u3001\u8001\u5a18 (\u6f8e\u6e56)<\/span><\/p>\n

Chinese common name: \u4e09\u68d8\u591a\u677f\u76fe\u5c3e\u9c7c<\/span><\/p>\n

Korean common name: \uc950\ub3d4<\/span><\/p>\n

Scientific name: Prionurus scalprum Valenciennes, 1835<\/span><\/span><\/p>\n

\"A

The appearance of Scalpel sawtail (Nizadai) nigiri sushi<\/p><\/div>\n

Nigiri sushi detail:\u00a0Scalpel sawtail (Nizadai) Nigiri sushi<\/a><\/span><\/p>\n

Features:<\/span><\/p>\n

Scalpel sawtail (Nizadai) is distributed south of Miyagi Prefecture on the Pacific Ocean side, south of Niigata Prefecture on the Sea of Japan side, and in Taiwan. It mainly inhabits reefs facing the open ocean. It swims in schools near the seafloor at depths of 5~30m. The body length is 30~50cm. Maximum length is 70cm. The body is oval and laterally flattened. Its body color is grayish brown, becoming silvery white as it matures. The season is winter when the smell of the sea decreases.<\/span><\/p>\n

Like filefish (Kawahagi), Nizadai is cooked with the skin removed. Kura Sushi, a major conveyor belt sushi chain, has begun cultivating Nizadai, a low-use fish that is usually targeted for extermination, using cabbage as bait to reduce the odor.<\/span><\/p>\n

[sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”]<\/p>\n

\n

Share this article<\/strong><\/p>\n

<\/path><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/svg><\/span><\/a><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/div>
<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Common name: Scalpel sawtail, Japanese Sawtail, Sawtail, Surgeon-fish Japanese name: Nizadai (\u4ec1\u5ea7\u9bdb), Sanozi (\u30b5\u30f3\u30ce\u30b8) Taiwan common name: \u92f8\u5c3e\u9bdb\u3001\u9ed1\u8c6c\u54e5\u3001\u9ed1\u5c07\u8ecd\u3001\u6253\u9435\u5a46\u3001\u525d\u76ae\u4ed4\u3001\u8001\u5a18 (\u6f8e\u6e56) Chinese common name: \u4e09\u68d8\u591a\u677f\u76fe\u5c3e\u9c7c Korean common name: \uc950\ub3d4 Scientific name: Prionurus scalprum Valenciennes, 1835 Nigiri sushi detail:\u00a0Scalpel sawtail (Nizadai) Nigiri sushi Features: Scalpel sawtail (Nizadai) is distributed south of Miyagi Prefecture on the Pacific Ocean side, south of Niigata Prefecture on the Sea of Japan side, and in Taiwan. It mainly inhabits reefs facing the open ocean. It swims in schools near the seafloor at depths of 5~30m. The body length is 30~50cm. Maximum length is 70cm. The body is oval and laterally flattened. Its body color is grayish brown, becoming…<\/p>\n","protected":false},"author":2,"featured_media":3872,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3870"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=3870"}],"version-history":[{"count":11,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3870\/revisions"}],"predecessor-version":[{"id":8325,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3870\/revisions\/8325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/3872"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=3870"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=3870"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=3870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}