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Revitalization of fish shopJan. 2019 issue No.181
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Rich nature & multi-ethnic city vancouver Nov. 2018 issue No.179-2
Going com. change the future of Seallle Nov. 2018 issue No.179-1
Blackfin seabass sashimi & slide Oct. 2018 issue No.178
Gray large-eye bream sashimi & sushi Sep. 2018 issue No.177
Hand-made boiled octopus Aug. 2018 issue No.176
Eel Suchi Assortment Jul. 2018 issue No.175
Variety of Japanese horse mackerel Jun. 2018 issue No.174
Lavender jobfish figure sashimi May 2018 issue No.173
Black seabream cuisine Apr. 2018 issue No.172
Boring clam figure sashimi Mar. 2018 issue No.171
Starry flounder sashimi & nigirisushi Feb. 2018 issue No.170
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Value added prodct of snow crab Dec. 2017 issue No.168
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White croaker hiratsukuri sashimi・nigirisushi・fillet Oct. 2017 issue No.166
Cornetfish nigiri sushi & usutsukuri sashimi Sep. 2017 issue No.165
Four-line tongue-sole nigiri sushi & usutsukuri sashimi Aug. 2017 issue No.164
Emperor red snapper sashimi Jul. 2017 issue No.163
Damselfish cuisine Jun. 2017 issue No.162
Golden threadfin bream kobujime hiratsukuri sashimi May.2017 issue No.161
Redlip mullet usutsukuri sashimi Apr.2017 issue No.160
Hairy stingfish sashimi Mar.2017 issue No.159
John Dory sashimi & nigirisushi Feb.2017 issue No.158
No.157 is dare to be translated into English because of the honor of the author.
White trevelly usutsukuri sashimi Dec.2016 issue No.156
Shaghai crab cuisine Nov.2016 issue No.155
Shaghai fish cuisine Nov.2016 issue No.155-2
Sunrise perch sashimi and sushi Oct.2016 issue No.154
Yellow groupet usutsukuri sashimi Sep.2016 issue No.153
Longtail tuna hiratsukuri sashimi Aug. 2016 issue No.152
Stingray sashimi & sushi Jul.2016 issue No.151
Stingray cuisine Jul.2016 issue No.151-2
Segoshi figure sashimi of Ayu Jun. 2016 issue No.150
Ayu figure sushi Jun.2016 issue No.150-2
Red-spotted rocked grilled sashimi May.2016 issue No.149
Mink whale unesu slice Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
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Halibut sashimi Feb.2016 issue No.146
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Catfish Nigirisushi Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Mullet arai sashimi 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)
Indian Mackerel hiratsukuri sashimi (Aug.2015 issue No.140)
Tokobushi abalone assorted sashimi (Jul.2015 issue No.139)
Alive rabbitfish hiratsukuri sashimi (Jun.2015 issue No.138)
Pomfret broiled hiratsukuri sashimi (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
Tuskfish usutsukuri sashimi Dec.2014 issue No.132
A fish-figure sashimi of Lobster Nov.2014 issue No.131
Broiled mackerel hiratukurisashimi Oct.2014 issue No.130
Sockeye salmon steak Sep.2014 issue No.129
Carp arai sashimi 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)
Greater amberjack toro usutsukurisashimi (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
Gunt sashimi of fish-figure for Leather parboiling Jun.2013 issue No.114
Black scraper usutsukuri sashimi 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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Jun. 2019 issue No.186


Spotted knifejaw sashimi 

Fish favored by high-class restaurants

The spotted knifejaw in the image is a fish that is named side by side with barred knifejaw whose shape is similar, and is a fish that is often used in high-class Japanese restaurants such as restaurants, and is a sea area south of barred knifejaw Inhabit. As classification is Perciformes order, Percoidei suborder, Oplegnathidae family, Oplegnathus genus, barred knifejaw is an existence like a cousin. It is interesting to note that there is also a type called isigaki ishidai, which was born by natural mating between barred knifejaw and spotted knifejaw, but I have not seen it yet.


I remember that this spotted knifejaw was about 700g in size. The freshness was outstanding because it arrived in a very short time after being landed. When this is made into hree pieces disassembling, it becomes as follows.


In addition, remove fish skin and fish meat covered with subcutaneous fat appeared.


And when it was sashimi and salmon it became as follows.


How about it? It is better to prepare for the price of at least 1,500 yen / kg to 3,000 yen / kg if you purchase it in the state of a round fish. It may be said that it has become a very good product.

Ciguatera poisoning

By the way, this month's issue can not be called "that's all." The spotted knifejaw has some aspects that should be noted a bit, so I would like to touch on this below.

Look at the mouth of the head without it adding the noise of the image below. Unlike the fish in the upper image, I think that this can confirm that the mouth is white.


By the way, the similar fish barred knifejaw is called kuchiguro when it is grown, and it is interesting that the area around the mouth becomes completely blackish.


The spotted knifejaw's male becomes an adult, and the characteristic that the mouth becomes white is called kuchijiro. It looks as if a white rose has grown around the mouth, and the size of the white part expands with age. The phenomenon of this kuchijiro itself is not a problem, but it gets bigger and it becomes that the spotted knifejaw which becomes old like a gray moustache hermitage loses its taste as it gets bigger, and it becomes an individual if it gets bigger. There is also a spotted knifejaw with ciguatoxin, and eating a spotted knifejaw like this can cause food poisoning.

Ciguatera poisoning is a food poisoning mainly caused by some fish inhabiting tropical and subtropical coral reef areas, and is known as the world's largest food poisoning caused by natural poisons, and 20,000 people worldwide each year It seems that more people than this are suffering from this poisoning. Ciguatera is a toxin called ciguatoxin produced by dinoflagellate, a type of phytoplankton. The algae food fish eats plankton carrying this toxin, and the carnivorous fish prey on this fish, and then the large carnivorous fish coming to the upper part of the food chain eat the fish carrying shigatoxin repeatedly. In the body of the fish, toxins will be accumulated in the form of "enriched in the body", and food poisoning by ciguatera occurs when humans eat the fish that accumulate the toxins.

There is no possibility that human beings die from ciguatera poisoning, but symptoms such as vomiting, diarrhea, paresthesia, myalgia, and hypotension appear, and thermal sensation abnormalities called dry ice sensation and fatigue are at least 3 days to several weeks. It is said that there are also things that will continue.

Spotted knifejaw grown to over 2.5 kg in weight is said to be particularly at increased risk for ciguatera poisoning, ciguatera poisoning is not uncommon and ciguatera poisoning occurs in Japan as shown in the following figure.

According to the “natural toxin risk profile” announced by the Ministry of Agriculture, Forestry and Fisheries, the latest data are as follows.

These numbers are not due to spotted knifejaw alone, so far the following various fish species have caused ciguatera poisoning.  

Fish species of ciguatera fish food poisoning cases (1989-2010)
Cause fish species Number of occurrences Cause fish species Number of occurrences
coral cod 16

peacock hind

a kind of horse mackerel

squaretail coralgroupe

green humphead parrotfish

blacksaddled coralgrouper

yellow-edged moray

mangrove red snapper

dory snapper

humpback red snapper

russell's snapper

camouflage grouper

Each one
onespot snapper 12
large red mumea 11
spotted knifejaw 6

giant moray

blotchy rockcod 4
slender grouper 2
white-edged lyretail 2
grouper 2
unknown 7
Food safety risk profile sheet
Ministry of Agriculture, Forestry and Fisheries


The representative fish of Shigatera poison according to the data released by the Ministry of Health, Labor and Welfare is the following image.

Cigarella poison risk profile fish species image (reprinted from the data released by the Ministry of Health, Labor and Welfare)
spotted knifejaw


As described above, these fish are relatively large, and are fish above the food chain, and live on coral reefs in warm waters with many plankton called dinoflagellate that produce ciguatera poison.

From this, the barred knifejaw, which is similar to the spotted knifejaw, seems to have no worries of ciguatera poisoning because its habitat is the northern waters. The spotted knifejaw also survives the underwater danger of childhood, and the adult fish which has stored white mustache that can grow through it is that the risk of storing ciguatera poison is high, and it is still born the spotted knifejaw of less than 2 kg, which has a few years of age, has a low risk because its reserve is not sufficient.

In addition, the presence of ciguatera poison can not be judged at all from appearance, and it is strong against heat and does not decompose even if it is cooked, and it does not have a special taste even if it dissolves in cooked soup, so it is after eating I know the presence or absence.

Judicial precedent with liability for product liability law

It was told in the court's decision based on the product liability law of 2002 that the seller must bear the risk of ciguatera poisoning when it is cooked and sold as a product.

The customer who ate the sashimi of arai sashimi at a restaurant in Chiba prefecture in 1999 suffered shigatera poisoning, and the restaurant manager was guilty of being sued by the customer under the product liability law. And the court is a case that ordered the restaurant manager 12 million yen in damages.

The Product Liability Law sets out the manufacturer's liability for damages caused by defects in the product. In this case, since the dish (product) contained a defect that contained ciguatera toxin, the customer's body or property was violated, and the shopkeeper was manufactured as being liable for damages under Article 3 of the Product Liability Law. It was sued in a claim for damages based on material liability.

On the other hand, to impose product liability on the part of the shopkeeper, it is necessary to raise new risks by manufacturing and processing the product, but the cigarella toxin originally contained in the spotted knifejaw is It was included in the spotted knifejaw. So the shopkeeper could not identify this, could not it be excluded by the cooking method. For this reason, the cooking method contended that it did not correspond to "processing."

Product liability law is based on a new principle different from "negligence principle". Its legislative purpose is to reduce the burden of proof from the viewpoint of victim remedies because it is difficult to prove errors in scientifically and technologically advanced product accidents. The product liability low does not ask for the conventional fault liability from the viewpoint of fairness, but in the case of damage caused by a defect in the product, the manufacturer bears the damage and seeks the relief of the victim. From this, the court judged that the cooking of spotted knifejaw was "processing". Rather than from the perspective of the shopkeeper finding or removing the toxin from the spotted knifejaw food poisoning, it acknowledges the shopkeeper's responsibility from the objectivity itself that the dish was given a toxin. By this, it was judged that it was a judgment that was in accordance with the purpose of the product liability law for the purpose of redressing the victims.

The shopkeeper's defense is based on the highest level of science and technology available at the time the manufacturer delivers the product to judge whether there is a defect in the product or not. It is not only disclaimed that this proves that "even with the highest level of knowledge, we were still unable to recognize defects in the product".

However, if it is examined whether this is proved in this case, a considerable number of ciguatera poisonings have been generated in Okinawa and the Amami Islands since quite a long time and published in the literature, and amberjack was taken in the past in Katsuura, Chiba Prefecture. In some cases, the cause was considered to be the cause fish species, which could be known from the literature. In addition, there were multiple cases of ciguatera poisoning caused by spotted knifejaw, which were published in the literature and marketed, and were able to be viewed generally at public health centers and the like. It is impossible to say that it was impossible to predict that the food in this case contained ciguatera toxin at all, and it was impossible to obtain any knowledge, if such existing knowledge was integrated. The shopkeeper's defense was not recognized for the current matter, which would become clear if the documents were examined.

It is a sad thing to go over the stone bridge as a safety measure

I apologized that the text was a little difficult, but because it is legal, the expression has become hard, and I intend to make it so simple and easy to understand.

I dare to write such sentences because I wanted to say that "you who are making sashimi may become a defendant of the product liability law", and a simple expression "I can not do without knowing "Because I think that those who make sashimi should keep in mind.

In the spring of 2017, a fishery section in Japan was unable to sell sashimi, which is not related to Anisakis, in a news report of a certain anistakisism of a talent, and the fishery sector of the supermarket had a great impact. Since this anisakis is still visible, it is possible to take measures, and the measures are relatively easy to take. However, although ciguatera poison can not be checked at all and can not be confirmed, as described in the above-mentioned case, the manufacturer must take responsibility in case of the poisoning case.

So, if you stop handling spotted knifejaw that might cause ciguatera poisoning, it is the extreme logic. In order not to become such extreme logic, I intend to write down the downside of the spotted knifejaw so far. The reason is that if you have various knowledge about the spotted knifejaw mentioned above by the fish handler and the fish that may have ciguatera poison, avoid that risk by making full use of that knowledge. It should be possible.

What I fear is that Sashimi of mackerel disappears from a fish market in a supermarket, for example, because of anisakiasis news, but that such a thing to go over the stone bridge as a safety measure is thoroughly implemented in the fish market It is. Born and raised in Fukuoka, I am a living and living person who has been eating "Goma Saba" which is one of the regional food culture of Fukuoka. The regional supermarkets that are developing stores in Fukuoka may easily stop putting goma saba in the store for self-preservation, but I feel that there is no such sad backward measure.

Countermeasures against anisakiasis of mackerel are very easy level compared to ciguatera poisoning. I want you to refer to the article of the contents including the anisakiasis measures of mackerel, since I write it in No. 130 Boiled mackerel hiratsukuri sashimi (October 2014 issue), but I want you to refer to it, the article of spotted knifejaw of this issue is I hope you never want it to be like mackerel sashimi. In this month's issue, I hope readers will understand that I have written to help you gain the right knowledge of spotted knifejaw.

The spotted knifejaw has a small head and high yield rate, is solid and has a slow color change, and has a good balance between white and subcutaneous red skin. And the elastic body that can move the cutting edge of the knife as you like is easy to handle and it is definitely a delicious fish. I sincerely hope that the spotted knifejaw will not be totally repelled by the possible presence of ciguatera poisons.

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

Date of updating 1 Jun. 2019