What is Red cornetfish (Akayagara)?
Red cornetfish (Akayagara) is distributed mainly in warm seas around the world, from the seas around Japan south of central Honshu to the Indian, Pacific, and Atlantic Oceans. It inhabits depths shallower than 200 meters. They swim in small groups in rock and coral reefs’ upper layers. Adults are reddish brown, with each fin and belly side slightly paler and sticky without scales. The maximum length of the body is up to 2 m, one-third of which is the head, and the area from the tip of the mouth to the eye is long and tubular.
What does Red cornetfish (Akayagara) sushi taste like?
Only Red cornetfish (Fistularia petimba Lacepède, 1803) and Bluespotted cornetfish (Fistularia commersonii Rüppell, 1838) are edible in the waters around Japan. Red cornetfish is more frequently caught. Despite its odd appearance, Red cornetfish is known as a tasty fish and is in season in the summer when few fish are in season.
The taste is mild and light, the meat is firmer than many other white-fleshed fish. It does not become hard even after being heated and is delicious even when steamed. It is so refined and flavorful that it is served as sashimi at Ryotei (Japanese-style restaurants), and is naturally delicious as nigiri sushi. Considering the yield rate, it can be said to be a super-premium fish.
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Revision date: April 12, 2023
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