| Name (Japanese) | Blackthroat Seaperch (Akamutsu / アカムツ / のどぐろ) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★★ Price range: $80~$150/lb |
| Best Season | Autumn to winter (October–February) |
| Did you know? | Nodoguro is called “black throat” because its throat is actually black. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 赤ムツ (Akamutsu) English Name: Blackthroat Seaperch / Rosy Seabass Scientific Name: Doederleinia berycoides Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Acropomatiformes • Family: Acropomatidae • Genus: Doederleinia • Species: D. berycoides Average Size: 25–40 cm Key Features: Silvery-pink body, black throat marking, extremely fatty and rich flavor, prized as a luxury fish |
| 2. Habitat & Distribution |
Found in deep waters around Japan, particularly in the Sea of Japan, Kyushu, and Shikoku. Prefers depths of 100–400 meters. Caught mainly by bottom trawling and longline fishing. |
| 3. Seasonality |
Best season is autumn to winter (October–February). Peak fat content and richest flavor during colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (shioyaki), simmered (nitsuke) Flavor: Intensely rich, sweet, and umami-packed Texture: Soft, melt-in-the-mouth flesh due to high fat Fat Content: Very high; fat marbled throughout the meat |
| 5. Preparation & Craftsmanship |
Often lightly seared to release aroma and enhance richness. Requires careful temperature control during storage due to high fat content. Salt-grilling emphasizes savory depth, while sushi showcases its luxurious fattiness. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with red vinegar for balance Condiments: Wasabi, rock salt, grated daikon, ponzu Drinks: Dry sake, crisp white wine, green tea |
| 7. Nutritional Information |
High in omega-3 fatty acids (EPA, DHA) and high-quality protein. Rich in vitamins A and D, beneficial for skin and immune health. |
| 8. Trivia & Cultural Notes |
The name “Akamutsu” means “red gurnard” but it is unrelated to the gurnard family. The black patch inside the throat is its most distinctive feature. Considered one of the finest white-fleshed fish in Japan and often featured in high-end sushi and kaiseki cuisine. |
| 9. Recommended Sushi Styles |
• Akamutsu nigiri with skin lightly aburi • Akamutsu sashimi with ponzu • Salt-grilled akamutsu served with grated daikon • Akamutsu nigiri brushed with nikiri sauce |
