White flesh
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. Adult fish spend the daytime in the bottom layers at depths of about 200 meters and swim in schools near the surface at night in search of food.It belongs to the family Sparidae and is classified under the order Perciformes. There are 27 species worldwide, with 4 species found in Japanese waters.In the Kanto region, it is called Ebodai, but nationally it is known as Ibodai.
Its body color is silver-gray with indistinct black spots on the gill covers. It can grow up to about 30 cm in length. The scales covering its body are very fragile and easily peel off, so they are often lost during distribution, making it appear smooth-skinned at retail stores. It secretes a sticky mucus from its body surface, which gives it the English name “Japanese Butterfish.”
【The taste of Japanese butterfish nigiri sushi】
Fresh fish caught in Edo Bay (now Tokyo Bay) were used as ingredients for Edomae sushi. One of these was Ebodai.
Delicious fish is often used for Kaiseki course meals but rarely for sushi toppings. 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. The richness of the fat blends with the vinegared rice, creating a lingering umami flavor.
Also called Melon seed or Wart perch.
【Substitute fish】
White warehou: Seriolella caerulea Guichenot, 1848
Black fathead: Cubiceps baxteri McCulloch, 1923
(Revision date: May 29, 2025)