White flesh
Marbled rockfish (Kasago)
【Nigiri sushi: Shiromi】
Marbled rockfish (Kasago) are distributed from southern Hokkaido to the East China Sea. Its body color varies depending on their habitat, with those living near the coast being blackish brown and those living offshore being reddish. It grows to a length of about 25 cm. Its body is laterally compressed, with a large mouth and many hard, sharp spines on the head.
Kasago is considered a high-end fish at the Toyosu Market, but its supply is inconsistent. Additionally, its large head and low yield make it rare for restaurants to serve it as sushi or sashimi. Its delicate flavor, while refined, can also be described as lacking depth. To enhance its taste, the skin is lightly seared to bring out its aroma. As the gelatinous layer beneath the skin melts, the subtle sweetness and umami of the fat gradually emerge.Serving it with citrus fruits like sudachi and salt is also a good option.
It is also called Japanese stingfish.
【Temperature of vinegared rice (shari) and sushi toppings】
36℃/20～23℃
【Related contents】
List of White flesh fish (Shiromi)
Season
Winter