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Silver-skinned fish

A photo of Aka Kamasu nigiri sushi
Barracuda (Kamasu)

Barracuda (Kamasu)

【Nigiri sushi: Shiromi
What is Barracuda (Kamasu)?
Kamasu (Red Barracuda) is found from the southern region Sea of Japan coasts to the South China Sea, except Okinawa. They grow up to 40 cm in length.

There are two types of barracuda on the market, known as Yamato kamasu (the Japanese barracuda) and Aka kamasu (Red barracuda). It’s the Red barracuda that you’ll find used as a sushi topping. The fatty barracuda in autumn is especially delicious, and it is characterized by its light umami. It can be served skinned, sometimes it is grilled using the Yakishimozukuri* with the skin, which has a unique flavor, left on.

*A cooking method of grilling fish fillet with a little bit of skin left, over high heat for a short time and cooling it down. Its purpose is to transfer the roasted skin fat into the meat. Used mainly for fish with thick and hard skin, like Mackerel (Saba) and Chicken grunt (Isaki).

Also called Brown barracuda or Good salmon.

Main production area

Toyama Kanagawa Nagasaki

Famous production area

Hayama Nanao


Late autumn - Early winter