Sushi Visual Dictionary | SushiUniversity

White flesh fish

A photo of nodoguro nigiri
Blackthroat seaperch (Nodoguro)

Blackthroat seaperch (Nodoguro)

What is Nodoguro?
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.

【Substitute fish】
Chilean sea bass: Dissostichus eleginoides

Main production area

Ishikawa Shimane Nagasaki

Famous production area

Tsushima Choshi Sajima Takeoka