ST034 Blackthroat Seaperch

Snow Treasure

Painting size: 16cm x 23cm

Framing size: 27.5cm x 34.5cm

Nodoguro, also known as "the toro of white fish" or "the king of white fish," is characterized by its moist, elegant, and high-quality fat that covers its entire body.

It got its name because when you open its mouth, the inside is black.

Its official name is "Akamutsu".

Around what time did it become widely known throughout Japan that Kanazawa is synonymous with "nodoguro" (blackthroat seaperch), and nodoguro is synonymous with "Kanazawa"?

He was already famous when he returned from Hawaii more than twenty years ago.

Blackthroat seaperch caught all over Japan gather in Kanazawa. This is probably because they fetch a good price there.

In any case, when making sushi with blackthroat seaperch, the skin on the surface of the filleted flesh is lightly roasted, then chilled in the freezer, sliced, and then made into nigiri sushi with wasabi. To enjoy the delicate yet rich flavor of the blackthroat seaperch, it is served with a sprinkle of Noto salt and a squeeze of sudachi citrus.

Lightly grilling the sushi after making it brings out its richness and fattiness. I think it tastes better with salt rather than soy sauce, because of the relationship between the blackthroat seaperch and the sushi rice.

Salt-grilled, dried, and sashimi are all exceptional. These are also good with soy sauce.

Looking at the blackthroat seaperch, its eyes are round and expressive, and it's somehow endearing and cute.

Rather than being a "king," he exudes an innocence like a child who has simply grown up, swimming through the deep sea.