Pacific barrelfish nigiri

Pacific barrelfish (Medai)

【Nigiri sushi: Shiromi】
Pacific barrelfish (Hyperoglyphe japonica, Medai) once had a negative reputation among many in the industry for its lackluster taste, partly because much of the frozen product available on the market was of poor quality. However, around 2022, its rich fat content and excellent texture began to attract renewed attention, changing industry perceptions of medai. It quickly gained popularity, with renowned sushi restaurants and other establishments actively purchasing it, while efforts to improve quality also increased in the producing regions. Some suppliers in Shizuoka Prefecture have begun handling medai with the same care as the region’s famous golden red sea bream (kinmedai). In the future, it may become as widely recognized as a sushi topping as splendid alfonsino (kinmedai) and blackthroat seaperch (nodoguro).

When sliced, the reddish-orange bloodline contrasts beautifully with the white flesh, making medai visually appealing as a sushi topping. Its flavor is mild and delicate, with a subtle sweetness. Another advantage is its relatively affordable price compared with other fish commonly used for sushi, such as tai (red sea bream), hirame (bastard halibut), and kanpachi (greater amberjack). Originally, medai was used as a substitute for hirame or kanpachi in sashimi served at traditional Japanese restaurants, and it eventually came to be used as a sushi topping as well. To prepare it for nigiri sushi, the fish is lightly salted and left to rest in the refrigerator overnight to enhance its umami before serving. Although available year-round, medai is particularly rich in fat around January and February. In regions such as the Izu Islands, it is also used in a local dish called bekko sushi (amber-colored sushi), in which the fish is marinated in soy sauce and combined with vinegared rice.

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

(First post on November 3, 2026)