{"id":5606,"date":"2024-07-11T14:30:39","date_gmt":"2024-07-11T05:30:39","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=5606"},"modified":"2025-10-27T16:56:49","modified_gmt":"2025-10-27T07:56:49","slug":"pacific-pomfret-shimagatsuo","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/pacific-pomfret-shimagatsuo\/","title":{"rendered":"Pacific pomfret (Shimagatsuo)"},"content":{"rendered":"
\"A

The appearance of Pacific pomfret (Shimagatsuo)<\/p><\/div>\n

Common name: Pacific pomfret, Bigtooth pomfret, Pomfret, Ray’s bream, Pomfret, Angel fish, Blackbream<\/span><\/p>\n

Japanese name: Shimagatsuo (\u7e1e\u9c39\u3001\u5cf6\u9c39\u3001\u30a8\u30c1\u30aa\u30d4\u30a2)<\/span><\/p>\n

Taiwan common name: \u65e5\u672c\u70cf\u9b74\u3001\u6df1\u6d77\u4e09\u89d2\u4ed4\u3001\u9ed1\u98db\u5200\u3001\u9ed1\u76ae\u5200<\/span><\/p>\n

Chinese common name: \u65e5\u672c\u4e4c\u9c82<\/span><\/p>\n

Korean common name: \uc0c8\ub2e4\ub798<\/span><\/p>\n

French common name: Castagnole du Pacifique, castagnole mince<\/span><\/p>\n

Spanish common name: Trist\u00f3n del Pac\u00edfico<\/span><\/p>\n

Russian common name: \u0422\u0438\u0445\u043e\u043e\u043a\u0435\u0430\u043d\u0441\u043a\u0438\u0439 \u043c\u043e\u0440\u0441\u043a\u043e\u0439 \u043b\u0435\u0449<\/span><\/p>\n

Scientific name: Brama japonica Hilgendorf, 1878<\/span><\/span><\/p>\n

Nigiri sushi detail: Pacific pomfret (Shimagatsuo) Nigiri sushi<\/a><\/span><\/p>\n

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

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.<\/span><\/p>\n

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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Pacific pomfret, Bigtooth pomfret, Pomfret, Ray’s bream, Pomfret, Angel fish, Blackbream Japanese name: Shimagatsuo (\u7e1e\u9c39\u3001\u5cf6\u9c39\u3001\u30a8\u30c1\u30aa\u30d4\u30a2) Taiwan common name: \u65e5\u672c\u70cf\u9b74\u3001\u6df1\u6d77\u4e09\u89d2\u4ed4\u3001\u9ed1\u98db\u5200\u3001\u9ed1\u76ae\u5200 Chinese common name: \u65e5\u672c\u4e4c\u9c82 Korean common name: \uc0c8\ub2e4\ub798 French common name: Castagnole du Pacifique, castagnole mince Spanish common name: Trist\u00f3n del Pac\u00edfico Russian common name: \u0422\u0438\u0445\u043e\u043e\u043a\u0435\u0430\u043d\u0441\u043a\u0438\u0439 \u043c\u043e\u0440\u0441\u043a\u043e\u0439 \u043b\u0435\u0449 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.…<\/p>\n","protected":false},"author":2,"featured_media":5597,"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\/5606"}],"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=5606"}],"version-history":[{"count":9,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5606\/revisions"}],"predecessor-version":[{"id":8099,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5606\/revisions\/8099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/5597"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=5606"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=5606"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=5606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}