Gurukun (double-lined fusilier) is the most popular Okinawan fish . Great deal of them are caught by drive fishing and gill net. The pale red colored fish meat has a

Utsubo (moray eels) are pretty scary-looking, to the point that in Japanese they are nicknamed the “gangsters of the sea.” But once you get beyond their looks, moray eel meat is

“Mebaru”, which can be said to be a representative of “Small fish in the shore”, is locally called “Kromebaru” or “Oxomebaru”. There is little smell in the fish, and you

Once found in Tokyo Bay, giant clam has become very scarce, so it is often substituted with geoduck. In either case, the portion of the shellfish used for nigiri is

The term Ainame is predominantly used in Japanese for the fat greenling (鮎魚女、鮎並、愛魚女) Meat of the Ainame is white, has a slightly sweet mild, yet aromatic flavor. The meat owes its strikingly light

Flying fish have elongated, wing-like pectoral fins that allow them to glide in the air for over a thousand feet. Tobiuo is nevertheless delicious and hence is occasionally found in

Matsudai aka Tripletail is an exceptional good eating fish. The flesh is firm, white and, is considered by many to be equal to or superior to red snapper or grouper.

Kawahagi is a flat, sand-dwelling fish found in Japan’s coastal areas. It is a delicious and often very expensive seasonal item that appears in high-end sushi shops from late October until

Sometimes called Akamutsu, Nodoguro was named for the black colouration on the back of its throat. Often called the toro of white fish, it has an extrodinary amount of fattiness for a white fish, giving

亀の手 Kamenote, Percebes or “Gooseneck Barnacles”. The name in Japanese literally translates to turtles hand. Regardless of the name, it is a type of shellfish that grows alongside rocks at low