White flesh

A photo of Magochi nigiri
Bartail flathead (Magochi)

Bartail flathead (Magochi)

【Nigiri sushi: Shiromi
What is Bartail flathead (Kochi)?
The correct name of what is usually called kochi, is ‘magochi’. It is a warm-water fish and usually found in 20 to 30-meter-deep waters from Chiba southward in the Pacific ocean and from Niigata southward in the Japan Sea.

The largest can be up to 1 meter long, but those sold in the market are generally about 50 cm long. While most people think bigger is better, the most important part is how fat it is. Skinnier kochi have an inferior flavor so it’s important to select one that is fattened all the way through.

What does Kochi (Bartail flathead) nigiri sushi taste like?
Kochi is an expensive white fish and also representative of summer. It has hasn’t been used as a sushi topping until recently. Dubbed as “summer Fugu (blowfish)” it is thinly sliced then made into Nigiri sushi. Unlike Suzuki and Hoshigarei that are common from May to August, its crunchy texture and refreshing taste make it a perfect summertime topping.

However, Kochi is one ingredient that can seriously trouble sushi chefs. The head is so large that there are only a few parts that can be used for sushi. When preparing kochi, the numerous small bones must be carefully removed one by one. The meat is firm, so it needs to be matured, which requires a lot of care and attention.

【Nutrition and Effects of Kochi】
Kochi is rich in protein and is a healthy white fish with low-fat content. The fat distribution is very high quality, and the meat has elasticity as it is rich in collagen. It contains potassium and thus is effective in preventing high blood pressure. It is rich in EPA and DHA and is thought to be effective in preventing cancer and arteriosclerosis.

Also called Flathead or River gurnard or Sand gurnard or Sand scraper.

【Substitute fish】
Richardson's dragonet: Repomucenus curvicornis (Valenciennes, 1837)
Japanese longtail dragonet: Calliurichthys japonicus (Houttuyn, 1782)
Repomucenus beniteguri (Jordan and Snyder, 1900)
Repomucenus huguenini (Bleeker, 1859)
Paradiplogrammus enneactis (Bleeker, 1879)

(Revision date: December 30, 2023)

Main production area

TokyoBay Mikawawan Setonaikai

Famous production area

Koshiba

Season

Summer