SushiUniversity®

Filefish (Kawahagi)

【Nigiri sushi: Shiromi】
What is Kawahagi?
Kawahagi lives in environments with shallow, sandy floors and reefs such as the seas from Hokkaido southward and the East China Sea. They grow up to 30 cm in length and have hard scales and thick skin. It got its name because it can be eaten after taking the skin off (Kawahagi). The skin is so tough that it can be used as an artificial file. Compared to Umazurahagi (Black scraper), it is called Maru-hage because of its rounded body.

There is no place that is a major production area for filefish, but the amount caught on the Sea of Japan side is relatively high. The fishing methods used to catch filefish are basket, fixed net, and gill net, but it is not a fish that can be caught in large quantities at once. This is because filefish do not swim in groups, but rather each one acts independently. They are caught as bycatch when other fish are caught.

What does Kawahagi (Filefish) nigiri sushi taste like?
With an adequate amount of fat on the flesh, a firm and elastic texture can be enjoyed. Sushi with thinly sliced fish and a piece of Filefish（Kawahagi）liver is a special treat.

In terms of the size of the liver and the amount of fat, farmed Kawahagi is superior, and farmed fish such as those from Oita Prefecture are considerably more expensive. And Kawahagi is used as a raw material for oboro because it does not have a fishy smell. It produces a supple, elegant oboro.

The free amino acid composition in the extract is typical of the white fish type, with high levels of taurine, glycine, and lysine. The taurine content is among the highest in fish meat, not inferior to that of crustaceans and mollusks. Glutamic acid, a flavor component, is also abundant.

Also called Threadsail filefish or Skin-peeler or Porky

【Related contents】
What is Black scraper (Umazurahagi) sushi?

List of White flesh fish (Shiromi)

(Revision date: November 27, 2024)