Nodoguro Blackthroat Seaperch: Local Food Guide

Nodoguro, formally called akamutsu, gets its name from the black throat deep in its mouth. With refined fat marbled throughout, this prized fish is also called the "toro of white fish." Landed at Hamada Port on the Sea of Japan and at fishing ports throughout Shimane, it is known nationwide as a signature seafood of the prefecture. In 2009 Hamada designated it the "city's fish," making it a symbol of the region.

Highlights

The appeal of nodoguro is its rich fat that melts softly when heated. Grilled with salt, the fragrance of the skin and the sweetness of the flesh stand out; simmered, its refined savor can be enjoyed broth and all. It is also popular as sashimi or lightly seared, a fish where a cook's skill shows. A white fish about 40 centimeters long living on sandy bottoms at depths of 100 to 600 meters, its back is crimson and its belly silvery white. At Hamada Port it is landed by bottom trawling, and highly fresh specimens line the market.

Seasonal Enjoyment

Nodoguro can be enjoyed year-round, but it spawns around June to October, and it is said to be fattiest from autumn into winter. Fish in the cold season have firm flesh and an even deeper sweetness of fat. In summer, enjoy it as light sashimi or lightly seared; in winter, as a rich simmered dish or grilled with salt, savoring the flavor of each season.

Access and Basic Information

Nodoguro can be enjoyed at kappo restaurants, sushi shops, and inn kaiseki courses around Hamada. Restaurants in the city center are within walking distance of JR Hamada Station. Together with the fresh seafood typical of a port town, savoring it slowly over local sake is recommended.

One Piece of Advice

For salt-grilling, crisping up the skin brings out the aroma. As souvenirs, overnight-dried and dried versions are easy to find, letting you enjoy nodoguro's savor easily at home. Since it is a prized fish, choosing a trustworthy shop raises your satisfaction.

Practical Travel Notes

• "Nodoguro" is a common name; its formal name is akamutsu. Treated as a prized fish mainly in western Japan, large specimens trade at very high prices.
• Because it is a fatty fish, heat cooking such as salt-grilling or simmering brings out its melting savor. Sashimi and lightly seared preparations are a luxury unique to fresh port towns.
• Since a whole raw fish is expensive, enjoying it as a single dish at a kappo or sushi shop while traveling is realistic. Depending on your budget, you can choose from sashimi, salt-grilled, or simmered.
• As souvenirs, dried and overnight-dried versions are affordable and keep well, letting you enjoy nodoguro at home with just a quick grill.
• Hamada Port is known for nodoguro landings, and it can be enjoyed at restaurants around the station. Aiming for the autumn-winter peak makes it easier to encounter a well-fattened fish.