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.
Hamo has white, tender flesh, yet it is rich in fat and has a deep, savory flavor, making it quite delicious. The small bones are finely chopped, quickly blanched in boiling water, and then made into sushi with condiments. The taste is light and delicate, with an elegant aftertaste. When the small bones are carefully chopped into fine pieces, the dish melts in your mouth, creating a harmonious balance between the acidity of the rice and the umami of the pike conger. It is often served topped with pickled plum paste or dipped in Irizake (Sake-based dipping sauce). It is also delicious when lightly seared and eaten with wasabi soy sauce or sudachi citrus with salt.
*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: May 8, 2026)