Spiny red gurnard nigiri

Spiny red gurnard (Houbou)

【Nigiri sushi: Shiromi】
Spiny red gurnard (Houbou) has a large head, with prominent bony ridges extending from around the eyes to the cheeks, giving it a rugged appearance. However, the saying “the uglier the fish, the better it tastes” certainly applies here. Its glossy, translucent flesh has an unexpectedly rich umami flavor, while the mild sweetness characteristic of white-fleshed fish spreads across the palate.

When prepared for sushi, it is killed using the ikejime method, as with other white-fleshed fish, and then aged for an extended period before being shaped into nigiri. Because of its delicate texture, the quality of the preparation has a significant impact on the final result.

However, the edible portion accounts for only about 40% of the fish, resulting in a low yield. This is one reason why it is rarely seen in sushi restaurant display cases. Although live fish are generally used for sushi, large specimens weighing over 1 kg caught during the colder months are particularly prized. Their flesh takes on a faint pink hue and is richly marbled with fat, resulting in an especially distinctive flavor.

【Also known as】
Bluefin searobin, Gurnard.

【What is houbou】
Houbou (spiny red gurnard) is a warm-water fish found in the western Pacific, including the Yellow Sea, East China Sea, and South China Sea. It inhabits sandy seabeds, mainly at depths of 100 to 200 meters, but can be found at depths of up to 600 meters. It is characterized by its large head and pectoral fins that spread out in semicircles like butterfly wings. When fully spread, the pectoral fins are blue-green, with sky-blue edges and spots.

【Substitute fish】
Red Gurnard (Minamihoubou): Chelidonichthys kumu (Cuvier, 1829)
Devil searobin (Onikanagashira): Lepidotrigla kishinouyei Snyder,1911
Longwing searobin (Togekanagasira): LepidotriglaLepidotrigla japonica (Bleeker,1854)
Redbanded searobin (Kanado): Lepidotrigla guentheri Hilgendorf,1879

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

(Previous revision date: June 27, 2024; Current revision date: October 22, 2026)