White flesh

A photo of ebodai nigiri sushi
Japanese butterfish (Ebodai)

Japanese butterfish (Ebodai)

【Nigiri sushi: Shiromi
What is Ebodai?
Ebodai is distributed south of Matsushima Bay on the Pacific Ocean side, south of the Oga Peninsula on the Sea of Japan side, and in the East China Sea. Because they tend to lose their freshness, they are mostly dried overnight.

Delicious fish is often used for Kaiseki course meals but rarely for sushi ingredients. It is important to remove excess water from the flesh so that its taste gets more condensed. Moist and fatty flesh tastes mild and sweet.

Also called Melon seed or Wart perch.

【Substitute fish】
White warehou: Seriolella caerulea Guichenot, 1848

Black fathead: Cubiceps baxteri McCulloch, 1923

Main production area

Tokushima Ehime Nagasaki

Famous production area

Matsuwa

Season

Summer-Autumn