Nodoguro Blackthroat Seaperch

Formally known as akamutsu, nodoguro gets its common name from the black interior of its mouth. Elegant fat runs throughout its body, earning it the nickname the toro of white flesh, a prized and premium fish. Landed at Hamada Port on the Sea of Japan and other harbors around Shimane, it is known nationwide as a signature bounty of the prefecture.

Highlights

The charm of nodoguro is the rich fat that melts softly when heated. Grilled with salt, the fragrant skin and the sweetness of the flesh stand out, while simmered it offers a refined savoriness you can taste in the broth as well. It is also popular as sashimi or lightly seared, a fish that shows off a cook skill. At Hamada Port it is brought in by bottom trawl net, and very fresh specimens line the market.

Enjoying the Seasons

Nodoguro can be enjoyed all year, but its fat peaks from autumn into winter. Fish caught in the cold season have firm flesh and a deeper sweetness in the fat. In summer, light sashimi or seared preparations suit the season, while in winter a rich simmered dish or salt grilling brings out its best.

Access and Basic Information

Nodoguro can be savored at traditional restaurants, sushi shops, and inn banquet courses around Hamada. Eateries in the city center are within walking distance of JR Hamada Station. Pairing it with the fresh seafood of a port town and a cup of local sake makes for a leisurely feast.

A Quick Tip

For salt grilling, crisping the skin brings out the aroma. As a souvenir, overnight dried and other dried versions are easy to find, letting you enjoy the flavor at home. Since it is a premium fish, choosing a trusted shop raises your satisfaction.