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
Usutsukuri sashimi of yellow groupet Sep.2016 issue No.153
Hiratsukuri sashimi of longtail tuna 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
Unesu slice of Mink whale Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna Mar.2016 issue No.147
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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Jul. 2017 issue No.163



Emperor red snapper sashimi

Wonder of the origin of the name

I had the opportunity to deal with interesting fish this year. Its name is Emperor red snapper, the author is the first cooked fish, which is usually a rare fish that can not be eaten.

The following image is Emperor red snapper. It was not certain even if we looked at what the origin of the great name came from, the weight of the fish handled by the author exceeded about 8 kg, and it was about 1 m in size. That splendid form was a wonderful thing that could not beat the name of a thousand years.

As the English name is Emperor red snapper, as the name of the emperor is English, it seems that such a big figure seems to be very good also for foreigners, and the name Sennen Dai is "worth a thousand years" I want to speculate that it means.

When juvenile fish becomes adult fish, its appearance is a big transformation

The habitat is a warm sea from South Japan to Nansei Islands and tropical waters, living in shallow sea coral reefs and reefs, and its larval fish live near the coast.

Emperor red snapper is called sunbanner in Okinawa and sunballadei in Amami Oshima. The sunbanner is a triangular hat knitted with the leaves of Kuba (palm family plant), which sees fishermen of fishermen and people of Okinawa being covered,

   サンバナEmperor red snapper also lies in the shape of larval fish From the point of view, the shapes of the triangles are certainly similar.

Emperor red snapper's larval fish is the lower left image. I think larval fish is in a form that can not be imagined very much from the majestic red splendid figure of a grown adult fish.


Larval fish with a high height has a large red-black horizontal stripe prominent, it is shaped like a "small" or "river" of kanji, and it is a clear horizontal stripe pattern, but when growing further bigger, As the clarity of red-black horizontal stripes disappears, the stripes gradually become blurred.

Such a change in striped pattern can be seen also in other fish, for example in the case of parrot fish introduced in FISH FOOD TIIMES No. 79 July 2010 issue, as in the image below The horizontal stripes of larval fish also disappear when becoming adult fish.

ishidai yougyo   ishidai2

Emperor red snapper belongs to the Perciformes eye Percoidei subspiny Lutjanidae family Lutjanus genus and parrot fish is Perciformes eye Percoidei subterraneil Oplegnathidae family Oplegnathus genus so even if the name of Japanese sea bream is the same, basically another fish species , Why does it change the disappearance of similar horizontal stripes?

What stripe pattern means

In the first place, for what purpose does stripe pattern exist?

Suzuki Katsumi Suzuki's former professor directed the elementary school student "Sea Museum" November 2002 issue Vol.32, No.6, p.4 to 5 for FISH FOOD TIMES readers, I summarize as follows. (Including omission, deletion, text change of sentences)

In the case of vertebrate animals including fish, stripes along the body axis from the head to the tail are "vertical stripes", and those perpendicular to the body axis are "horizontal stripes". Regardless of upside down, up and down, left and right, the black stripes of larval fish of Emperor red snapper and Parrot fish are horizontal stripes, Grunt's juveniles are vertical stripes.

The role of the striped pattern is "to be conspicuous" and "to hide", and I want you to distinguish between your opponent, a friend, a bait, and an opponent as soon as possible, and to distinguish between others . For that reason it seems convenient to have a striking stripe pattern from each other.

The other purpose is, conversely, a sharp striped pattern is also useful to make the enemy's eyes deceive and hide himself. Calling this a divorced color, a noticeable horizontal stripe makes illusion to the partner, helping to obscure the outline of the fish and to avoid danger.

The horizontal stripes of a divorced color are as good as they are clear, if the color, the pattern and the edges are attached, it is better, the contrast is stronger and more prominently outstanding, the effect of erasing the outline of the fish seems to be large.

And Emperor red snapper with black horizontal stripes and Parrot fish wrapped the eyes in stripes and called it "eye masking (blindfold)". It seems that it is not good for the eyes to be conspicuous, even if you misunderstand the outline of the body with a split color, and it is not good if the line of sight does not match with the enemy carelessly, so it is to keep the eye in the horizontal stripes.

This is the adult summary of the text explained by Katsumi Suzuki, a former Professor of Tokai University.

There are still a lot of things described in detail yet, but I would like to mention one of the writers' writings about the stripes that were not mentioned there. Even though it is a huge Emperor red snapper, there is a danger of being eaten by big fish when small Juvenile fish and larval fish. Horizontal striped pattern is suitable for hiding in the same protected color as seaweed swaying at the bottom of the ocean, proportional to the fact that the risk of being gradually becoming a larger fish and eating from larger fish than himself The horizontal striped pattern is thinned. And when the Emperor red snapper becomes a huge adult fish, I think that the need for horizontal stripes that need less will disappear.

Sashimi suitable for luxury fish Emperor red snapper

Well, although the adult fish of Emperor red snapper gets very big, its white body is known for being very tasty, and it is common for fish market to trade at high price. For this reason it is more frequent to taste with raw raw fish rather than eating through a fillet. As the recommendation of the author, it is to remove the skin of the back body which is stiffer than the stomach, roasting the soft stomach body more than the back, and to do both eating methods.

To disassemble the Emperor red snapper into three pieces for sashimi in that direction, it becomes as follows.


After disassembling into three pieces, we will commercialize sashimi in the following process.

Emperor red snapper sashimi commercialization process
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1, Skin side of uwami who disassembled into three pieces. 5, The state of roasting the abdomen.
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2, Remove the skin of the back and leave the skin of the abdomen. 6, Because the back is too big to divide into two.
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3, Put abdomen on crush ice. 7, The state before the sashimi of the back and abdomen of uwami.
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4,Roast the surface of the skin of the abdomen. 8, A total of 8 sashimi of large 4 and small 4 completed with only uwami.
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Emperor red snapper's huge sashimi and small sashimi

The same snapper(Dedemidae) companion as Emperor red snapper

Emperor red snapper belongs to the Lutjanidae family. Longtailed red snapper (Akamachi), Blue fusilier (Shicyumachi), Lavender snapper (Kurukinmachi), etc. are among the fish preferred by the fish belonging to the same Lutjanidae family in areas such as the Okinawa region and the Amami archipelago.

These Lutjanidae family fish are called machi in the Okinawa region and matsu in the Amami archipelago. These fish never become bigger than Emperor red snapper, the smallest Lavender snapper is 200-300 g, the biggest Longtailed red snapper is at most 2 kg, and the price of Lavender snapper, which is the most frequently caught, It is cheap, the catch is low and the red color is also favored the price of Longtailed red snapper is the highest price and the Blue fusilier is the middle of the two fish of size, price and catch.

Lutjanidae family fish in Okinawa (a name of the Amami archipelago)


In the April issue of FISH FOOD TIMES No. 13 Heisei 20, I took up about Longtailed red snapper (Akamachi). These Lutjanidae family fish are in Okinawa and Amami archipelago areas, but of course they are eaten as high grade white sashimi, but on the other hand they are often treated as fish for fillets, It can be said that it is popular fish. However, these three fish species all have a spindle shape and do not seem to be the same Lutjanidae family fish as compared with the flat shape of the Emperor red snapper.

Comparing the 4 fish species of Lutjanidae family fish, long ago it was originally the same ancestor. From what time, each one has evolved independently, it seems that the difference as now appears, it is thought that fish with better environmental adaptability to survive in the sea became bigger. In other words, the fact that Emperor red snapper, which was supposed to grow to be the most enormous, was able to blind the enemy's eyes by wearing the pattern of "horizontal stripes" in the early childhood when its survival was the most threatened, It seems that it has become power.

Even in the human world as well as in the sea, it seems that there is a common thing that "those with excellent environmental adaptability grow greatly".

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

Date of updating 1 Jul. 2017