White flesh
Silver pomfret (Managatsuo)
【Nigiri sushi: Shiromi】
You might think from the name “silver pomfret” (managatsuo) that it is related to bonito (“gatsuo” and “katsuo” mean the same thing), but the two are entirely different fish. Managatsuo belongs to the family Centrolophidae, which includes the Japanese butterfish (ibodai).
Its name is said to come from the fact that people didn't catch bonito in the Seto Inland Sea, so they called this fish “katsuo” (bonito) instead. The name is believed to have evolved from “manegatsuo,” meaning “imitating bonito.” There is also a saying: “There is no salmon (sake) in Kansai and no managatsuo in Kanto.” Managatsuo is rarely encountered in the Kanto region. Still, from the Chubu region westward, especially in Kansai, it is highly regarded and frequently used in traditional Japanese restaurants and kappo establishments. It is also used in French and Chinese cuisine, making it familiar to chefs working in a variety of culinary traditions.
Managatsuo has a silvery sheen, as though its body had been covered with silver leaf. Its sashimi is exceptionally delicious, particularly in Kansai, where fresh specimens are readily available. The fish is characterized by its white flesh, mild flavor, and tender texture, with relatively little fat. Although it is excellent as sashimi, saikyo-zuke, in which the fish is marinated in white miso, is considered a true delicacy. Managatsuo also retains its flavor well when frozen, so it can be frozen while still fresh without a substantial loss of quality.
According to the Standard Tables of Food Composition in Japan, managatsuo contains 70.8 grams of water per 100 grams, more than sawara (Japanese Spanish mackerel), which is known for its tender flesh. Because of its high moisture content and soft texture, managatsuo was once considered unsuitable for nigiri sushi. In addition, fresh managatsuo is difficult to obtain in the Kanto region, so it is rarely served at Edomae sushi restaurants. However, salting the fish to reduce its moisture content can give it an exquisite affinity with vinegared rice. Few wholesalers handle managatsuo at Toyosu Market. In any case, it remains a rare sushi topping in Tokyo, so if you come across it, it is well worth trying.
【What is Managatsuo】
Managatsuo (Silver pomfret) is distributed in a wide range of waters from Hokkaido to the southern Sea of Japan, the Pacific Ocean, the Seto Inland Sea, the Ariake Sea and other seas around Japan to the East China Sea, the South China Sea and the Indian Ocean.
【Related contents】
What is Silver pomfret (Managatsuo) sushi?
(Previous revision date: May 30, 2025; Current revision date: October 23, 2026)