{"id":6237,"date":"2024-09-04T09:05:37","date_gmt":"2024-09-04T00:05:37","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=6237"},"modified":"2025-10-27T16:54:34","modified_gmt":"2025-10-27T07:54:34","slug":"island-trevally-nanyoukaiwari","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/island-trevally-nanyoukaiwari\/","title":{"rendered":"Island trevally (Nanyoukaiwari)"},"content":{"rendered":"
\"a

The appearance of Island trevally (Nanyoukaiwari)<\/p><\/div>\n

Common name: Island trevally, Island jack, Thicklip trevally, False bluefin trevally<\/span><\/p>\n

Japanese name: Nanyoukaiwari (\u5357\u6d0b\u8c9d\u5272)<\/span><\/p>\n

Chinese common name: \u76f4\u7ebf\u82e5\u9cb9\u3001\u7518\u4ed4\u9c7c\u3001\u74dc\u4ed4\u3001\u76f4\u7ebf\u5e73\u9cb9<\/span><\/p>\n

Korean common name: –<\/span><\/p>\n

Thai common name: \u0e1b\u0e25\u0e32\u0e15\u0e30\u0e04\u0e2d\u0e07\u0e08\u0e38\u0e14\u0e40\u0e2b\u0e25\u0e37\u0e2d\u0e07<\/span><\/p>\n

Spanish common name: Jurel isle\u00f1o<\/span>\u00a0<\/span><\/p>\n

Scientific name: Ferdauia orthogrammus (Jordan and Gilbert, 1882)<\/span><\/span><\/p>\n

Nigiri sushi detail: Island trevally (Nanyoukaiwari) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Island trevally (Nanyoukaiwari) nigiri<\/p><\/div>\n

Feature:\u00a0<\/span><\/p>\n

Island trevally (Nanyoukaiwari) is distributed south of the Kii Peninsula, in the Indo-West Pacific region and the eastern Pacific Ocean. It is scarce in the seas around Japan. It lives around coral reefs. The body has a bluish tinge. Its body length is 40~50 cm.<\/span><\/p>\n

Nanyoukaiwari is highly regarded as tastier than striped jack (Shima aji). Nanyoukaiwari has beautiful clear flesh with little dark red meat (Chiai). It is moderately fatty and tasty, and can be cooked any way you like: simmered, grilled, meuniere, fried, etc. It also goes well with miso (soybean paste). It is also delicious in miso soup, which goes well with miso.<\/span><\/p>\n

Nanyoukaiwari kama and ara (the leftover parts of a fish after it has been filleted) make a good soup stock. The price is quite reasonable, about 1\/4 of a natural striped jack.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Island trevally, Island jack, Thicklip trevally, False bluefin trevally Japanese name: Nanyoukaiwari (\u5357\u6d0b\u8c9d\u5272) Chinese common name: \u76f4\u7ebf\u82e5\u9cb9\u3001\u7518\u4ed4\u9c7c\u3001\u74dc\u4ed4\u3001\u76f4\u7ebf\u5e73\u9cb9 Korean common name: – Thai common name: \u0e1b\u0e25\u0e32\u0e15\u0e30\u0e04\u0e2d\u0e07\u0e08\u0e38\u0e14\u0e40\u0e2b\u0e25\u0e37\u0e2d\u0e07 Spanish common name: Jurel isle\u00f1o\u00a0 Scientific name: Ferdauia orthogrammus (Jordan and Gilbert, 1882) Nigiri sushi detail: Island trevally (Nanyoukaiwari) Nigiri sushi Feature:\u00a0 Island trevally (Nanyoukaiwari) is distributed south of the Kii Peninsula, in the Indo-West Pacific region and the eastern Pacific Ocean. It is scarce in the seas around Japan. It lives around coral reefs. The body has a bluish tinge. Its body length is 40~50 cm. Nanyoukaiwari is highly regarded as tastier than striped jack (Shima aji). Nanyoukaiwari has beautiful clear flesh…<\/p>\n","protected":false},"author":2,"featured_media":6235,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[20],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6237"}],"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=6237"}],"version-history":[{"count":7,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6237\/revisions"}],"predecessor-version":[{"id":8080,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6237\/revisions\/8080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/6235"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=6237"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=6237"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=6237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}