Suzuki or seabass is a fish so popular with anglers all over the world that a lot of people forget it is an extremely popular fish for sashimi and sushi in Japan.
(Pic taken at Tomii Restaurant in Shizuoka City)
Like any other fish, it bears many names: Madaka, Hakura, Shiibasu.
In the Kanto area, including Shizuoka Prefecture, it is called Seigo when under 25cm. At 3 years of age, when it has attained a length of near 60cm, it is called Fukko or Suzuki.
In Kansai it is called Seigo, Hane, and Suzuki.
As you can see above the colour and texture are slightly different (Fukko is on the right)
It is indeed a bit early to introduce this fish, but I can’t help thonking about it!
A summer fish par excellence, it is caught mainly in Central and western japan.
The bigger and the older the fish, the better it is considered. After a decline in the 1980’s, catches have increased recently, reaching more than 9,300 tonnes after 2000.
Of course it is a fish you can appreciate cooked or simmered, or grilled, although it becomes fragile and breaks up easily upon being cooked.
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sake, shochu and sushi
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日本語のブログ
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It’s interesting to learn the different names for this fish. I’d love to try it!
Dear Lisa and Bobby!
Greetings!
It is a great fish and loved all over the world!
Cheers,
R-G.
I love Suzuki. I almost always have it in place of Hirame if the restaurant doesn’t have Hirame. Suzuki has a wonderful texture and a mile flavor. I prefer it with delicately sliced scallions and ponzu sauce (also how I like my Hirame.) Thanks for this educational piece!