What is Yellowfin goby (Mahaze)?
Yellowfin goby (Mahaze) inhabits sandy muddy bottoms of inner bays from southern Hokkaido to Kyushu, southern Korean Peninsula, and China. In recent years, it has become established in Sidney and California.
Yellowfin goby is spindle-shaped with a slightly flattened head and a long fan-shaped tail fin. It is a demersal fish that lives on the seafloor with its belly attached to the bottom of the sea. Its body color is light yellowish brown on the back side and white on the belly side, with irregular dark spots along the side of the body. Its scientific name is Acanthogobius flavimanus (Temminck and Schlegel, 1845).
What does Yellowfin goby (Mahaze) sushi taste like?
Freshly caught yellowfin goby is made into sashimi, but the most common ways to eat it are tempura and deep-fried. Nigiri sushi made with lightly salted meat has a deep and ecstatic flavor.
Yellowfin goby’s liver, which is the size of a small pea, has a flavor that can sublimate the spirit, and some restaurants serve it on top of the topping. There are many kinds of delicious fish roe, but yellowfin goby roe is definitely one of the best. Its roe shiokara can also be used for sushi.
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Revision date: April 3, 2023
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