Sailfin sandfish nigiri

Sailfin sandfish (Hatahata)

【Nigiri sushi: Hikarimono】
The flesh of the sailfin sandfish (Hatahata) has a mild flavor with little aftertaste and a subtle sweetness. Because the flesh flakes easily and does not become tough when cooked, it is used in a wide variety of dishes, including grilled, simmered, and hot pot dishes. Generally, larger specimens tend to be fattier. In Tottori Prefecture, hatahata exceeding 20 cm in length are certified as “Torohata,” a designation that was registered as a trademark in 2013.

Given these flavor characteristics, hatahata has long been used in fermented sushi and nigiri sushi in regions such as Akita Prefecture. One reason it came to be used as a sushi topping is that its fishing season coincides with a period when the supply of gizzard shad (kohada), a key ingredient in Edomae sushi, becomes unstable.

On the other hand, because hatahata has a high moisture content and contains fat, it is also a fish that spoils easily if not handled properly. For this reason, in producing regions where fresh hatahata is available, sushi chefs who are thoroughly familiar with the fish’s characteristics prepare it as nigiri sushi, either raw or marinated in vinegar. Its subtle sweetness and unique flavor pair well with vinegared rice, and when carefully prepared, hatahata makes for a deeply flavorful sushi topping.

【What is Hatahata】
Sailfin sandfish (Hatahata) are distributed in the Sea of Okhotsk, the Sea of Japan north of Shimane Prefecture, and along the Pacific coast of Hokkaido. They inhabit the seafloor at depths of 100 to 500 meters. They are small, measuring about 15 to 20 cm in length, with scaleless bodies and brown speckles on their dorsal surfaces. Their ventral side is white.

In the past, Hatahata were caught in large numbers along the coasts of Akita and Yamagata prefectures. However, overfishing of their eggs, which are attached to seaweed, led to a decline in catches over the years, and Tottori Prefecture is now the main production area. In recent years, many Hatahata have also been imported from Korea.

Hatahata are mainly divided into two groups: the eastern coastal group of the Korean Peninsula and the northern group of the Sea of Japan, which spawns off Akita Prefecture and elsewhere. In Akita, the fishing season is very short, lasting from late November to December, and females are caught with eggs. In Tottori, on the other hand, the fishing season runs from September to May, and the fish are fatty rather than carrying eggs. Both are sometimes called Shirohata.

【Related contents】
Shirohatazushi (Sailfin sandfish sushi filled with tofu okara)

List of White flesh fish (Shiromi)

(Revision date: September 21, 2026)