Sashimi of Halibut Feb.2016 issue No.146
Usutukuri sashimi of Catfish Jan.2016 issue No.145
Nigirisushi of Catfish Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Arai sashimi of mullet Dec.2015 issue No.144-2
Difference in the fish meal across the sea Nov.2015 issue No.143
Difference in the fish meal across the sea Nov.2015 issue No.143-2
All of sardine(sashimi & nigirisushi)Oct.2015 issue No.142
Figure sales of amberjac slice(Sep.2015 issue No.141)
Hiratsukuri sashimi of Indian Mackerel (Aug.2015 issue No.140)
Assorted sashimi of tokobushi abalone (Jul.2015 issue No.139)
Hiratsukuri sashimi of the alive rabbitfish (Jun.2015 issue No.138)
Broiled hiratsukuri sashimi of pomfret (May.2015 issue No.137)
Fillets with bone,with head of Ruby snapper(Apr.2015 issue No.136)
The fish-figure of halfbeak sashimi,halfbeak nigirisushi,halfbeak vinegared (Mar.2015 issue No.135)
Red sea bream nigiri sushi(Feb.2015 issue No.134)
Recommended raw fish face-fo-face naked selling(Jan.2015 issue No.133)
A sashimi of tuskfish(Dec.2014 issue No.132)
A fish-figure sashimi of Lobster(Nov.2014 issue No.131)
The sashimi hiratukuri of Broiled mackerel (Oct.2014 issue No.130)
Sockeye salmon steak (Sep.2014 issue No.129)
Arai sashimi of Carp (Aug.2014 issue No.128)
Syunsen sashimi assortment (Jul.2014 issue No.127)
Grenadier anchovy whole fish sashimi (Jun.2014 issue No.126)
Rockfish sashimi (May.2014 issue No.125)
Sashimi and sushi tilefish seasonal (Apr.2014 issue No.124)
Assorted sashimi of tuna fullness (Mar.2014 issue No.123)
A Largescale blackfish nigirisushi of coldest (Feb.2014 issue No.122)
Unachirashi sushi (Jan.2014 issue No.121)
The charm of Argentine prawns (Dec.2013 issue No.120)
Sydney Fishs Market (Nov.2013 issue No.119)
Raw autumn salmon skinfiring sashimi (Oct.2013 issue No.118)
The toro usutsukurisashimi of the Greater amberjack (Sep.2013 issue No.117)
A sashimi of hiratukuri for the Brassy chub (Aug.2013 issue No.116)
A sashimi of fish-figure for the Yariika (Jul.2013 issue No.115)
A sashimi of fish-figure for Leather parboiling of the grunt (Jun.2013 issue No.114)
A usutsukuri sashimi of the black scraper (May.2013 issue No.113)
The japanese ancyovy nigiri sushi (Apr.2013 issue No.112)
Syunsen sashimi chirashi sushi (Mar.2013 issue No.111)

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Mar. 2016 issue No.147

Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna

Since the appearance of the nigiri sushi and hiratsukuri sashimi of Intro image is considerably different, it is a commodity, but it may feel like a different fish, in fact, using the same fish that Mackerel tuna.

Its local name is, Sumagatsuo, Yaitogatsuo, Oboso, Hoshigatsuo, and such as Hokuro, have been a variety of call it, belongs to the Suzuki system Perciformes mackerel suborder Scombridae Euthynnus, tuna, bonito, mackerel, and the same mackerel family it is a fellow.

In the vicinity of the bottom of the chest fin as a feature, there are several black spots from one, Yaito that the (moxibustion) and Hokuro (mole), such as Hoshi (Star), characterized by the kind of representation, Japan Suma of call you with the word is, blunt the striped of stripe pattern on the back, it became the Suma is the etymology.

Above image is a Mackerel tuna of 4.5kg caught in Kagoshima in late February last month, Intro of hiratsukuri sashimi images were created using this fish.

And below the image, in the Tsushima off the coast of Nagasaki Prefecture in northern 2013 mid-December, a Mackerel tuna of about 2kg caught together in mixed in the oriental bonito, which was used to nigiri sushi under the Intro image.

Even with the same Mackerel tuna, Kagoshima's is a large fish have been the smart type, but Nagasaki's a small shorter thicker balance around the fish length and the body, which is the impression that fat plump.


When the image of the above that the Mackerel tuna with oriental bonito landed, is the appearance of some of Tsushima fishing cooperatives.


And, the above image is a Sydney, Australia that I visited in 2013 the end of October, is a photograph taken at the Sydney Fish Market, which is said to the largest fish market in the Southern Hemisphere.

For a detailed situation at the Sydney Fish Market, I want you to see this because wrote in November 2013 issue No.119 of FISH FOOD TIIMES. As there is also in this image, Mackerel tuna is not only Japan's Honshu south, Hawaii, northern Australia, until the east coast of Africa, through the Indian Ocean from the western Pacific, widely distributed in tropical waters and subtropical waters it is a large carnivorous fish.

When I dismantle the Mackerel tuna that has been caught in Kagoshima,

Large internal organs along with the stomach came out. The thickness of the abdomen is thin.


The head is removed "Tasukishaped", abdomen was in a shape that does not commercialize "Halas".

When dismantling the two, the red-black body of the dark based rather than a bright red appeared.


After dismantling into three pieces, divide the Shitami the back and abdomen, because the back of the part is to broiling, scraping the scales left on the skin, abdomen to remove the skin.


Put dorsal on top of the crushed ice, scorch the entire surface by a burner.



The back of the left image is in vertically divided, in the abdomen body also be vertically divided in the right image, to easily build a sashimi and sushi neta shape.



     hiratsukuri sashimi Broiled the dorsal      Abdominal nigiri sushi


And, as can be seen by looking at the image on top of the finished products, Mackerel tuna of Kagoshima is conspicuous red color, degree of abundance of fat is not very good.

Well, now is the Mackerel tuna that has been caught in Nagasaki Prefecture Tsushima off the coast.

This Mackerel tuna in order to sold separately the Halas degree of fat is good as a commodity, it chose a method of separating the fuselage while the internal organs attached to the head to head. The abdomen is thick, internal organs also of whitish fat can be judged by appearance.


When dismantling the three pieces, is a lean meat overall brighter feel to milky white as shown in the above image, it can be seen just by looking that the degree of fat is good.


Upon removal of the skin, it is obvious that the fat has accumulated plenty under the skin.



Dorsal hiratsukuri sashimi         Abdominal nigiri sushi

And, it is products that two of the image above was finished using the Mackerel tuna of this Tsushima production.

Even with the same Mackerel tuna, or Tsushima off the coast or Nansei Islands of things, and the season is whether a beginning of winter in the beginning of the one spring, and even more depending on the conditions, such as whether the abdominal or the site of the fish that a dorsal, the impression of the appearance is large not only will be different, I think not to be able to understand just by looking at that big difference even better taste.

In this way Mackerel tuna is there also that the degree of fat is good, know but each he a very tasty fish to know people, to little known in the world because they are not large quantities catches as tuna and this bonito, also of the fish retail in between the professional, there is a fact that does not seem to have been widely recognized.

But lately, Mackerel tuna is noted that the delicious and easy to increase fat, movement to be of offering the Mackerel tuna as farmed fish have appeared some.

For example, this is a newspaper article in the attempt to market the aquaculture Mackerel tuna in earnest.。

Conducting research on aquaculture Mackerel tuna Rie Goto Associate Professor of Ehime University Nanyo Fisheries Research Center in Ehime Prefecture in Shikoku as a representative until 2014, after which the same Nanyo Fisheries Research Center Daiki Saito associate professor have been studying as a representative . Mainly Ehime Prefecture become a leading position, a company called Kyoyo Fisheries and Yamaki industry has grown to put a pond about 2,000 fish fry of Mackerel tuna, in Osaka department store last October, aquaculture Mackerel tuna that tried to tasting sales had become article.

On the other hand, in the January 12, 2016, Wakayama Prefectural Fisheries Experiment Station (Kushimoto-cho) is the start of the farming of Mackerel tuna in cooperation with the Tokyo Marine University in the summer of 2014, and wintering in the preserve of Kushimoto-cho 1fish but the size of the Mackerel tuna of 1.5kg, announced that for the first time to ship across the country earlier than the Ehime Prefecture, were sold from January 16 in Osaka Hankyu Umeda department store.

Ehime prefecture which has been stimulated in this is that of to have to sell the Mackerel tuna in Osaka Hanshin Umeda department store in the same 16th, 2016 involving the prefecture and universities with respect to farming Mackerel tuna, by multiplying its prestige it seems development race began.

Catch of the natural fresh bonito recently not very stable, also considering to be a size of as several 10kg at a minimum when it comes stocking bluefin tuna farming in one fish, at most below the size of the Mackerel tuna 10kg very usability is a good size.

In the past, FISH FOOD TIIMES, under the theme of "first in the world!? Net premiere aquaculture Yaitokatsuo(Mackerel tuna) hiratsukuri sashimi" in the six years prior to the May 2010 issue No.77, had taken up that aquaculture Mackerel tuna.

At this time, have been research on aquaculture of Mackerel tuna at Kinki University of Amami Oshima office, the author noted that he had sold a part in the supermarket that had been teaching, the author with respect to aquaculture Mackerel tuna , it had noted the sentence as follows.

If the people who know the natural Mackerel tuna, should incline the neck. He's right, it is the lack of the red color of the body. Natural things have conspicuous more dark red color, it is more vivid. In other words, this also seems to be a trend similar to aquaculture bluefin tuna, the original red color has become the color dull little by fat.

However, the color is quite taste even a little dull. Natural Mackerel tuna is generally rank as compared to the bonito in terms of taste is seen as the lower, can also be called "return bonito" more taste by this aquaculture Mackerel tuna is rich fat content.


At the time, because the Mackerel tuna that are caught in the cold sea, such as off the coast of Tsushima did not know to what can be fat is often like this in nature, I had wrote this way. However, the author may have been a little progress in the knowledge than at that time in that sense.

Although Mackerel tuna that was used as this time the material was both a natural thing, because the fat there were many as Mackerel tuna is like aquaculture of Tsushima, which is really likely to be misinterpreted as what not aquaculture. The However, it definitely was a natural thing, this Mackerel tuna cooked in their own, their own to prove the author himself was taking photos.

Mackerel tuna is fish is like fat becomes a lot easier without not increase as bluefin tuna, if go smoothly farming Mackerel tuna in the future, be an interesting presence can also be used in retail stores as a Toro replacement of bluefin tuna there is a possibility.

But farming Mackerel tuna is just getting started, because the production volume is small, rather than alternative to such a force still aquaculture bluefin tuna, is the stage to expect to go smoothly is the aquaculture business in the future.

In some areas, or say Mackerel tuna a star (there are spots like a star), but sometimes referred to as Hoshikatsuo, Mackerel tuna aquaculture might be said that the "star of the new expectations," has appeared in the fisheries industry.


An opinion and the communication are to iinfo@fish food times

Date of updating Mar.1, 2016