Description
アカムツ AKA MUTSU / NODOGURO - FRESH WILD BLACK THROAT SEA PERCH - Doederleinia berycoides
Location
Nagasaki
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Soft and buttery, with a melt-in-your-mouth texture.
Availability/Seasonality
Available year-round, with peak flavor from late winter to spring.
About
Akamutsu, or Blackthroat Seaperch, is highly prized in Japan for its rich, high-fat content and exquisite taste. Often referred to as "white toro," its meat rivals the quality of tuna. The term "akamutsu" combines "aka" (red) and "mutsu" (greasy) to describe its appearance and rich flavor.
Preparation
Akamutsu can be enjoyed in various ways: grilled, steamed, simmered, or as sashimi. Its high-fat content makes it ideal for sushi, and the fish pairs beautifully with teriyaki sauce. For best results, lightly salt the fish before cooking to enhance its natural umami.
Nutritional Value
Akamutsu is rich in omega-3 fatty acids, offering heart-healthy benefits and aiding in reducing cholesterol levels. Its high protein content supports muscle health and overall wellness.
Selection and Storage
Choose Akamutsu with shiny eyes and firm, bright skin for the freshest quality. Gut and gill the fish immediately if not cooking right away to maintain its freshness. Store in a cool environment and consume promptly for the best taste.
Summary
Akamutsu, known as Blackthroat Seaperch, is a luxurious and highly sought-after fish in Japanese cuisine. Its soft, buttery texture and rich umami flavor make it a gourmet favorite for sushi and sashimi. Available year-round, this fish is a culinary delight that offers exceptional taste and nutritional benefits.
Location
Nagasaki
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Soft and buttery, with a melt-in-your-mouth texture.
Availability/Seasonality
Available year-round, with peak flavor from late winter to spring.
About
Akamutsu, or Blackthroat Seaperch, is highly prized in Japan for its rich, high-fat content and exquisite taste. Often referred to as "white toro," its meat rivals the quality of tuna. The term "akamutsu" combines "aka" (red) and "mutsu" (greasy) to describe its appearance and rich flavor.
Preparation
Akamutsu can be enjoyed in various ways: grilled, steamed, simmered, or as sashimi. Its high-fat content makes it ideal for sushi, and the fish pairs beautifully with teriyaki sauce. For best results, lightly salt the fish before cooking to enhance its natural umami.
Nutritional Value
Akamutsu is rich in omega-3 fatty acids, offering heart-healthy benefits and aiding in reducing cholesterol levels. Its high protein content supports muscle health and overall wellness.
Selection and Storage
Choose Akamutsu with shiny eyes and firm, bright skin for the freshest quality. Gut and gill the fish immediately if not cooking right away to maintain its freshness. Store in a cool environment and consume promptly for the best taste.
Summary
Akamutsu, known as Blackthroat Seaperch, is a luxurious and highly sought-after fish in Japanese cuisine. Its soft, buttery texture and rich umami flavor make it a gourmet favorite for sushi and sashimi. Available year-round, this fish is a culinary delight that offers exceptional taste and nutritional benefits.