Updated: Jul 31
Nodoguro, also known as "Rosy Seabass" or "Akamutsu," is a rare and prized sushi ingredient caught along the coast of the Sea of Japan. These exquisite fish, reaching approximately 40 cm in size, are most abundant during the autumn to winter season. They have earned the nickname “black throat” due to the distinctive black coloration found inside their throats. As white fish, Nodoguro boasts a lump of delectably fatty and tender meat that captivates sushi enthusiasts.
In the bustling culinary landscape of Tokyo, Nodoguro holds a prestigious status as a high-priced delicacy. Consequently, it is a rare sight to encounter them at regular supermarkets, as wholesalers primarily supply them to renowned restaurants. The most cherished methods of savoring Nodoguro are through the indulgence of sashimi, letting its exquisite flavors shine in its raw form, or the culinary delight of grilling it to perfection.
If you're eager to explore the world of rare and extraordinary sushi ingredients, don't miss the opportunity to relish the exceptional Nodoguro.
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