Simmered
Daggertooth pike conger (Hamo)
【Nigiri sushi: Shiromi】
What is Hamo?
Hamo (Daggertooth pike conger) is distributed from central Honshu south through the Korean Peninsula to Australia, the Indian Ocean, and eastern Africa. The largest species grows to nearly 2 m in length, but most of the larger ones are females.
When purchasing, look for live or ikejime-caught fish. The best size to eat is 60~70 cm in length. Larger ones tend to have tougher skin. Select round and shiny ones. The meat is white and tender, but has a rich fatty flavor and is quite tasty.
Generally, this conger bones are cut* and dipped in hot water, then served with a condiment. It has a refreshing color and taste, as well as a refined aftertaste. If the bone cutting has been done carefully, the texture is soft and it is easy to eat and the umami of the Daggertooth pike conger is harmonious with the vinegar rice.
*Bone cutting in a conger eel consists of making 26 fine slits, 3 cm across, with a butcher knife to cut up the small bones, without cutting the skin. It is difficult and requires advanced skills.
Also called Silver conger or Pike eel or Arabian pike-eel or conger pike or Sharp-toothed eel or Silver eel Purple pike conger.
【Substitute fish】
Common pike conger (Suzuhamo): Muraenesox bagio (Hamilton, 1822)
Related contents:
WHAT IS WA-BOCHO (JAPANESE KITCHEN KNIVES)?
(Revision date: January 9, 2024)