Marbled rockfish nigiri

Marbled rockfish (Kasago)

【Nigiri sushi: Shiromi】
Marbled rockfish (kasago) is considered a high-end fish at Toyosu Market, but its supply is highly inconsistent. In addition, its large head and low meat yield mean that few restaurants serve it as nigiri sushi or sashimi. Its delicate flavor can also seem somewhat mild. One recommended preparation method is to sear the skin to bring out its aroma. As the gelatinous layer beneath the skin softens, the sweetness and umami of the fat gradually become more pronounced. Kasago is also delicious served with citrus like sudachi and a sprinkle of salt.

In general, kasago have a relatively small edible portion compared with their overall body size, making them well suited to dishes in which the fish is cooked whole, such as simmered dishes. The flesh separates easily from the bones, and simmering the entire fish, including the head and central bones, allows the umami from around the bones to enrich the broth. However, care is needed when eating kasago because it contains many small bones. In addition, the ovaries may harbor a parasite known as Philometra, so care must be taken when handling them during preparation.

【What is Kasago】
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.

【Also known as】
Japanese stingfish

【Temperature of vinegared rice (shari) and sushi toppings】
36℃/20～23℃

【Related contents】
List of White flesh fish (Shiromi)

(Previous revision date: January 24, 2026; Current revision date: October 30, 2026)