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Red rockfish (Akoudai)

【Nigiri sushi: Shiromi】
Red rockfish (Akoudai) are distributed along the coast from Aomori to Mie. They primarily inhabit rocky reef areas at depths of 500–700 meters along the continental shelf edge. They grow to a length of 50–60 cm. Their body color is uniformly bright red.

Originally, Akoudai and Menuke species were confused.The red fillets referred to as “Akou” seen in Tokyo are actually deep-sea scorpionfish of the Menuke group, such as Oogasa, Sango Menuke, and Baramenuke. Of course, Akoudai is also a member of the Menuke group, but it differs in body color and the number of spines on the dorsal fin. On the other hand, the fish called ‘Ako’ or “Akou” that appear in western Japan and Kyushu during the summer are actually Kijihata. Incidentally, other members of the Menuke family include Koujinmenuke, Sanko Menuke, Alaska Menuke, and Baramenuke.

Akoudai has thick skin and stores fat under the skin, so when served as sashimi, it is best prepared as “kawashimo-zukuri” to enjoy the flavor between the skin and the flesh. Although the white flesh is mild, it has a distinctive creamy fat that pairs well with vinegared rice.

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