SushiUniversity®

Sawedged perch (Ara)

【Nigiri sushi: Shiromi】
What is Ara?
Sawedged perch (Ara) is distributed on the Pacific Ocean side from Hokkaido to southern Kyushu, on the Sea of Japan side from Aomori to northern Kyushu, and on the Korean Peninsula and the Philippines. It lives in the reef zone at depths of 70 m to 400 m. It is called a "phantom fish" because it is not easily caught.

It has a standard length of about 80 cm, with the largest growing to 1 meter. Ara is not at all like Hata (Sevenband grouper), but more like Suzuki (Japanese sea bass), and is called "Oki-suzuki" in some areas.

Because of its non-swarming habit and small absolute numbers, it is mostly caught occasionally by bottom long line fishing and pole and line fishing.

Large-sized fish are rarely sold in the market, and they are very tasty, making them very expensive fish. Young ones, 20 to 50 cm in length, are abundant along the Japan Sea coast and are consumed mainly in the area of production.

What does Sawedged perch (Ara) sushi taste like?
The reason for the great taste has to do with the fact that Sawedged perch (Ara) live in the deep sea. During the winter, Ara lurks in the deep sea and need to store plenty of nutrients in their bodies to survive the harsh winter.

It has a slightly transparent white flesh, slightly cherry-red in color. It has no peculiarities or odor, and its flesh has a crunchy texture and umami that goes beautifully with sushi rice.

It is rarely available at high-end sushi restaurants in Tokyo, but in places such as Kanazawa, where Ara is relatively easy to obtain, they serve excellent Nigiri sushi. In Kyushu, Ara often refers to Kue (Longtooth grouper), and the larger versions of both are used in hot pot (nabe dishes).

【Substitute fish】
Hapuku wreckfish (Minamaosuzuki): Polyprion oxygeneios (Schneider & Forster)
Cornish salmon or Herring hake: Merluccius merluccius
Patagonian Toothfish (Majeranainame): Dissostichus eleginoides Smitt, 1898