{"id":6017,"date":"2024-08-19T17:02:44","date_gmt":"2024-08-19T08:02:44","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=6017"},"modified":"2025-10-27T16:58:18","modified_gmt":"2025-10-27T07:58:18","slug":"red-marbled-rockfish-ukkarikasago","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/red-marbled-rockfish-ukkarikasago\/","title":{"rendered":"Red marbled rockfish (Ukkarikasago)"},"content":{"rendered":"
\"A

The appearance of Red marbled rockfish (Ukkarikasago)<\/p><\/div>\n

Common name: Red Marbled rockfish, Absent-minded Scorpionfish<\/span><\/p>\n

Japanese name: Ukkarikasago (\u3046\u3063\u304b\u308a\u7621\u9b5a\u3001\u3046\u3063\u304b\u308a\u7b20\u5b50)<\/span><\/p>\n

Chinese common name: \u4e09\u8272\u77f3\u72d7\u516c<\/span><\/p>\n

Korean common name: \ubd89\uc740\uc3e8\ubc45\uc774<\/span><\/p>\n

Scientific name: Sebastiscus tertius Barsukov and Chen, 1978<\/span><\/span><\/p>\n

Nigiri sushi detail: Red marbled rockfish (Ukkarikasago) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Red marbled rockfish (Ukkarikasago) nigiri<\/p><\/div>\n

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

Red marbled rockfish (Ukkarikasago) is distributed from Miyagi Prefecture and southward to the East China Sea and the southern Korean Peninsula. Its body color is red with green spots on its head. Its body length ranges from 20 to 40 cm, reaching a maximum of 50 cm.<\/span><\/p>\n

For a long time, it was thought that there were only two species of scorpionfish: the scorpionfish near the coast and the Yellowbarred red rockfish (Ayamekasago), which lives in reef areas a little further away. However, it was discovered that red marbled rockfish (Ukkarikasago), which is found at depths of about 30 to 100 meters offshore, is a separate species, and it is now classified as one of three species.<\/span><\/p>\n

It has clear white flesh, moderately fatty, and is very tasty. However, it is paler than scorpionfish and is said to lack umami. It is more suitable for cooking by heating, such as deep frying or simmering, than for sashimi. Ara (the head, bones, and other scraps that are typically discarded) produces a good broth, so it is beautiful when cooked in a pot. When using it as sashimi, lightly sear the skin or let it mature for a while before using it.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Red Marbled rockfish, Absent-minded Scorpionfish Japanese name: Ukkarikasago (\u3046\u3063\u304b\u308a\u7621\u9b5a\u3001\u3046\u3063\u304b\u308a\u7b20\u5b50) Chinese common name: \u4e09\u8272\u77f3\u72d7\u516c Korean common name: \ubd89\uc740\uc3e8\ubc45\uc774 Scientific name: Sebastiscus tertius Barsukov and Chen, 1978 Nigiri sushi detail: Red marbled rockfish (Ukkarikasago) Nigiri sushi Characteristics: Red marbled rockfish (Ukkarikasago) is distributed from Miyagi Prefecture and southward to the East China Sea and the southern Korean Peninsula. Its body color is red with green spots on its head. Its body length ranges from 20 to 40 cm, reaching a maximum of 50 cm. For a long time, it was thought that there were only two species of scorpionfish: the scorpionfish near the coast and the Yellowbarred red rockfish (Ayamekasago),…<\/p>\n","protected":false},"author":2,"featured_media":5999,"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\/6017"}],"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=6017"}],"version-history":[{"count":8,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6017\/revisions"}],"predecessor-version":[{"id":8124,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6017\/revisions\/8124"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/5999"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=6017"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=6017"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=6017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}