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Okhostk atka mackerel (Hokke)

【Nigiri sushi: Shiromi】
Okhotsk atka mackerel (Hokke) is distributed throughout the Sea of Japan north of Tsushima, along the Pacific coast north of Ibaraki Prefecture, the Yellow Sea, Primorsky Krai, the Sea of Okhotsk, and around the Kuril Islands. In Japan, it is most commonly caught in Hokkaido. It inhabits rocky reef areas from coastal to offshore depths of about 100 meters. Its body shape is spindle-shaped. Total length ranges from 20 to 50 cm. It has five lateral lines. Body color is dark brown or dark green, with indistinct mottling extending from the back to the sides.

The peak season varies by region: Rebun Island is best from July to August, Rausu from October to November, Hidaka from November to December, and Shakotan from April to May.

Okhotsk atka mackerel (Hokke) mainly comes in two types: “Ma-hokke” and “Shima-hokke”.
Ma-hokke is the name for hokke caught domestically in Japan, with the vast majority harvested in Hokkaido. Shima-hokke, on the other hand, is characterized by its striped pattern and inhabits the frigid northern Pacific, such as the Bering Sea and the Sea of Okhotsk. Domestic Japanese catches are extremely low; most available in the market are imports from Russia, the United States, and other countries.

Hokke are migratory fish that typically move in schools across the ocean in cycles. However, some true hokke settle and live around nearby rocky reefs; these are called “Ne-hokke.” Ne-hokke that remain in these nutrient-rich environments even after growing can reach lengths of 60 cm and weights over 2 kg, developing plump bodies with exceptionally rich fat content. Hakodate, Rausu, and Rebun are known as the main production areas.

Hokke belongs to the Greenling (Ainame) family, characterized by its high fat content and sweetness. Its melt-in-your-mouth texture and the sweetness of its fat stand out, leaving a pleasant aftertaste, making it a good match for vinegared rice. On the other hand, it is a fish that deteriorates quickly, so most is processed as dried, split fillets.

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