Rockfish nigiri

Rockfish (Mebaru)

【Nigiri sushi: Shiromi】
What was traditionally considered a single species of rockfish (mebaru) has, in recent years, been classified into three species: red rockfish (akamebaru), black rockfish (kuromebaru), and white rockfish (shiromebaru). Because these three species look so similar, it can be difficult to distinguish them at a glance. They inhabit shallow rocky reefs.

The species sourced by sushi chefs is the usumebaru (Goldeye Rockfish, Sebastes thompsoni), which inhabits deep offshore waters. In Japan, when people think of “mebaru,” many tend to picture the usumebaru. Although the usumebaru resembles the marbled rockfish (Kasago) in appearance, it has a flatter body, a greater body depth, and a smaller head. It is widely distributed in the cold waters of Japan, particularly around the Tohoku region, and is landed in significant quantities in Aomori and Yamagata prefectures. Kasago, by contrast, are found primarily in relatively warm waters. Although both are bottom-dwelling fish, they inhabit different environments.

Usumebaru has a mild, delicate flavor, with little of the earthy odor sometimes associated with rockfish, and its flesh is firm and dense. Its low fat content gives it a clean, refreshing finish that pairs exceptionally well with sushi rice. For nigiri sushi, we recommend aging it with kombu to enhance its flavor. Although the supply is relatively stable, it tends to command a high market price.

Smaller rockfish, measuring around 15–20 cm in length, often have thin flesh and are generally available at relatively low prices. At casual sushi restaurants, rockfish can be enjoyed affordably, at around 200–300 yen per plate of two pieces. In addition, its flesh flakes easily and remains tender when cooked, making it well suited to simmering in a sweet-and-savory soy-based sauce.

【Related contents】
Goldeye rockfish (Usumebaru)

White-edged rockfish (Ezomebaru)

Oblong rockfish (Takenokomebaru)

Fox jacopever (Kitsunemebaru)

Saddled brown rockfish (Togottomebaru)

(Revision date: October 27, 2026)