{"id":6327,"date":"2024-09-13T09:12:11","date_gmt":"2024-09-13T00:12:11","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=6327"},"modified":"2025-10-27T16:55:12","modified_gmt":"2025-10-27T07:55:12","slug":"skilfish-aburabouzu","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/skilfish-aburabouzu","title":{"rendered":"Skilfish (Aburabouzu)"},"content":{"rendered":"
\"A

The appearance of Skilfish (Aburabouzu)<\/p><\/div>\n

Common name: Skilfish, Black cod<\/span><\/p>\n

Japanese name: Aburabouzu (\u6cb9\u574a\u4e3b\u3001\u8102\u574a\u4e3b)<\/span><\/p>\n

Taiwan common name: \uff0d<\/span><\/p>\n

Chinese common name: \uff0d<\/span><\/p>\n

Korean common name: \uff0d<\/span><\/p>\n

French common name: Morue bariol\u00e9e<\/span>\u00a0<\/span><\/p>\n

Russia common name: \u043c\u043e\u043d\u0430\u0445 \u043c\u043e\u0440\u0441\u043a\u043e\u0439, \u042d\u0440\u0438\u043b\u0435\u043f\u0438\u0441<\/span><\/p>\n

Scientific name: Erilepis zonifer (Lockington, 1880)<\/span><\/span><\/p>\n

Nigiri sushi detail: Skilfish (Aburabouzu) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Skilfish (Aburabouzu) nigiri<\/p><\/div>\n

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

Skilfish (Aburabouzu) is distributed in the Pacific Ocean, the Bering Sea and central California north of Honshu. As it grows, it migrates to depths of several hundred meters. The body color of adult fish is dark gray. The length is 150 cm.<\/span><\/p>\n

The longtooth grouper (Kue) looks similar to Aburabouzu. For this reason, in the past, Aburabouzu was sometimes used as a substitute for Kue. When cooked in a stew, Aburabouzu has a rich, sweet flavor due to the large amount of fat it contains. Aburabouzu can also be eaten raw as sashimi, and is called \u201cWhite flesh toro\u201d. We’ve heard that it is also eaten as nigiri sushi in the Odawara area. <\/span><\/p>\n

Like the oilfish (Maramutsu) and the Escolar (Aburasokomutsu), it contains a large amount of fat in its muscles, but the fat in this species does not contain any harmful components for the human body, and its distribution is not prohibited. However, eating too much of it can cause diarrhea.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Skilfish, Black cod Japanese name: Aburabouzu (\u6cb9\u574a\u4e3b\u3001\u8102\u574a\u4e3b) Taiwan common name: \uff0d Chinese common name: \uff0d Korean common name: \uff0d French common name: Morue bariol\u00e9e\u00a0 Russia common name: \u043c\u043e\u043d\u0430\u0445 \u043c\u043e\u0440\u0441\u043a\u043e\u0439, \u042d\u0440\u0438\u043b\u0435\u043f\u0438\u0441 Scientific name: Erilepis zonifer (Lockington, 1880) Nigiri sushi detail: Skilfish (Aburabouzu) Nigiri sushi Feature: Skilfish (Aburabouzu) is distributed in the Pacific Ocean, the Bering Sea and central California north of Honshu. As it grows, it migrates to depths of several hundred meters. The body color of adult fish is dark gray. The length is 150 cm. The longtooth grouper (Kue) looks similar to Aburabouzu. For this reason, in the past, Aburabouzu was sometimes used as a substitute for…<\/p>\n","protected":false},"author":2,"featured_media":6317,"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\/6327"}],"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=6327"}],"version-history":[{"count":5,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6327\/revisions"}],"predecessor-version":[{"id":8091,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6327\/revisions\/8091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/6317"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=6327"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=6327"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=6327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}