【Nigiri sushi: Shiromi】
What is Nodoguro?
Nodoguro (Blackthroat seaperch) is found in the Pacific Ocean around the Boso Peninsula and in the Sea of Japan from Niigata Prefecture southward and in Indonesia. It grows to 30 cm and lives inshore reefs. In recent years brand names for the Blackthroat Seaperch have emerged such as the “Donchitchi-nodoguro” in Shimane Prefecture and the “Benihitomi” in Nagasaki Prefecture, proving how popular it is.
What does Nodoguro (Blackthroat seaperch) nigiri sushi taste like?
The name “nodokuro (also sometimes called akamutsu)” comes from its dark-throated appearance. White soft flesh and plenty of fine-taste fat are the reasons of its recent popularity. They are usually rolled after the surface is broiled or just served raw. In either way, sweet tastiness in fat can be enjoyed very much.
Yubiki should be done when you want to make use of the umami under the skin, or when you want to soften the skin itself. It is important to pour boiling water over the skin several times and then immediately put it in ice water to remove the heat and let cool.
Noduguro can cost more than $100 per kilogram for Tsurimono (when a fish is caught one at a time). On the other hand, while those caught in trawl fishing nets in the Sea of Japan have ample fat, the scales fall off and the meat is soft, so they are cheap. It is interesting that most sushi restaurants prefer tsurimono noduguro, but some sushi restaurants prefer those caught by trawl fishing because although they look bad, the taste is good.
Shimofuri is one of the preparations done to fish, shellfish, and meat, and refers to pouring boiling water on directly or passing the fish through boiling water (called "Yubiki" or "Yushimo") or baking it (called "yakishimo"). The purpose is to remove the chiai and fishy smell. It is called this because the surface of the fish turns white when heated, giving it the appearance of frosting.
When red sea bream is prepared as sashimi with the skin on, the skin is poured boiling water over it because the skin is tough. This will denature the protein in the skin, soften it, and brighten its color. Shimofuri preparation of fish for soups and pot dishes will result in a clear soup.
Chilean sea bass: Dissostichus eleginoides
What is Pacific barrelfish (Medai) sushi?
List of White flesh fish (Shiromi)
(Revision date: December 28, 2023)
Ishikawa Shimane Nagasaki