| Name (Japanese) | Cutlassfish (Tachiuo / タチウオ / 太刀魚) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $15~$30/lb |
| Best Season | Autumn to winter |
| Did you know? | “Tachiuo” means “swordfish,” reflecting its long, blade-like shape. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 太刀魚 (Tachiuo) English Name: Cutlassfish / Scabbard fish Scientific Name: Trichiurus lepturus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Trichiuridae • Genus: Trichiurus • Species: T. lepturus Average Size: 70–120 cm, can reach up to 2 m Key Features: Long, silver blade-like body; delicate, mild flavor and soft, oily flesh |
| 2. Habitat & Distribution |
Found in coastal and offshore waters of Japan, East Asia, and the Indo-Pacific. Prefers midwater to near-bottom zones, often near continental shelves. Commonly caught by trawls, longlines, and gillnets. |
| 3. Seasonality |
Best season is autumn to winter. Peak fat content and flavor just before winter. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (shioyaki), simmered dishes Flavor: Mildly sweet, delicate ocean flavor Texture: Soft, silky, slightly oily Fat Content: Moderate; especially rich in winter |
| 5. Preparation & Craftsmanship |
Often served with skin lightly seared (aburi) to bring out aroma. Filleted carefully due to long slender body. Aging (jukusei) enhances umami in sashimi preparations. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, lemon zest, ponzu, grated daikon Drinks: Light sake, dry white wine |
| 7. Nutritional Information |
High in protein, moderate in omega-3 fatty acids. Contains vitamins A, D, and essential minerals such as selenium. |
| 8. Trivia & Cultural Notes |
The name “Tachiuo” means “sword fish,” reflecting its long, narrow shape. Considered a seasonal delicacy in autumn and winter in Japan. Often grilled whole to enjoy skin and fat along the spine. |
| 9. Recommended Sushi Styles |
• Tachiuo nigiri lightly seared with sea salt • Tachiuo sashimi with ponzu and grated daikon • Aburi tachiuo nigiri to enhance aroma • Simmered tachiuo with soy and mirin for rich flavor |
