Blackfin seabass nigiri

Blackfin seabass (Hirasuzuki)

【Nigiri sushi: Shiromi】
Blackfin seabass (Hirasuzuki, Lateolabrax latus) can be distinguished from the more slender marusuzuki (commonly known as “suzuki”) by its taller, flatter body. Its flavor and texture differ from those of marusuzuki; its flesh is firm and chewy, with a good amount of fat. Unlike marusuzuki, which inhabits brackish waters, blackfin seabass lives in waters exposed to the open ocean and therefore has less of a muddy taste. It has refined umami similar to that of isaki or tai, followed by a sweet aftertaste. It makes an excellent sushi topping and is sometimes used as a substitute for hirame, a representative winter white-fleshed fish.

Its vivid red bloodline creates a beautiful contrast with its translucent white flesh, making it visually appealing when served as nigiri sushi. It pairs exceptionally well with vinegared rice and is exquisite both raw and lightly seared. Furthermore, when properly handled and stored at a controlled temperature, it can remain delicious for about a week, making it a practical choice for sushi restaurants.

In addition to its excellent flavor, texture, and attractive appearance, its limited supply to markets such as Toyosu drives its price significantly higher than that of regular suzuki. This luxury fish can cost over 5,000 yen per kilogram and is favored by chefs at high-end traditional Japanese restaurants as well as French restaurants.

【Related contents】
List of White flesh fish (Shiromi)

(Revision date: October 28, 2026)