Sushi Visual Dictionary | SushiUniversity


White flesh fish

A photo of nodoguro nigiri
Blackthroat seaperch (Nodoguro)

Blackthroat seaperch (Nodoguro)

【Nigiri: 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 nigiri 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.

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.

【Substitute fish】
Chilean sea bass: Dissostichus eleginoides

Main production area

Ishikawa Shimane Nagasaki

Famous production area

Tsushima Choshi Sajima Takeoka

Season

Winter