TACHIUO - FRESH WILD LARGEHEAD HAIRTAIL - Trichiurus lepturus
Other Whole Fish (その他の丸魚) (Miscellaneous whole fish)
X Large (特大) (0.9-1.13 KG / 2-2.5 LB)
Chef Selections & Sorting (料理人の選択・並び替え)
Description
太刀魚 TACHIUO - FRESH WILD LARGEHEAD HAIRTAIL / BELTFISH - Trichiurus lepturus
Variants
Ami Tachiuo→ 網 太刀魚
Tsuri Tachiuo→ 釣り 太刀魚
AMI = Net caught
TSURI = Hook & Line caught
Please note the price difference between the two grades.
Location/Origin
Chiba
Size/Weight
1.5 - 4 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Tachiuo is renowned for its delicate, silky texture and mild, sweet flavor. This fish boasts a firm, white flesh that is rich in healthy oils, providing a satisfying mouthfeel. When cooked, it has a delightful flakiness that enhances its natural taste, making it a versatile choice for various culinary preparations, from grilling to steaming.
Availability/Seasonality
Fresh wild largehead hairtail is typically available from late spring through early autumn. During this prime season, the fish is at its freshest, showcasing optimal flavor and texture. Sourcing Tachiuo during these months ensures quality and enhances the dining experience for chefs and seafood enthusiasts alike.
About
Trichiurus lepturus, commonly known as Tachiuo, is a popular fish in Japanese cuisine, often celebrated for its distinctive shape and tender meat. Found in the coastal waters of the western Pacific, this fish is typically caught at depths of around 100 meters. Its appealing taste and texture make it a sought-after ingredient for sashimi and other traditional dishes.
Preparation
Tachiuo can be prepared in various ways, including grilling, sashimi, or steaming. For grilling, a light marinade of soy sauce and citrus can enhance its natural flavors. When served as sashimi, ensure the fish is sliced thinly to highlight its delicate texture. It pairs beautifully with garnishes like grated daikon or shiso leaves.
Nutritional Value
This fish is a nutritious choice, offering a good source of protein and essential omega-3 fatty acids that promote heart health. Additionally, Tachiuo contains vitamins such as B12 and D, as well as important minerals like selenium. Including this fish in your diet contributes to overall well-being while adding a delicious flavor to meals.
Selection and Storage
When selecting Tachiuo, look for firm, shiny skin and a fresh ocean scent. Avoid any fish with a dull appearance or off odors. Store in the coldest part of the refrigerator and consume within two days for the best quality. If not used immediately, freezing can help maintain its flavor and texture.
Summary
Tachiuo is a versatile and flavorful fish that embodies the essence of fresh seafood. With its tender, flaky flesh and mild taste, this largehead hairtail is perfect for grilling, sashimi, or steaming. Its nutritional benefits and culinary adaptability make it a favorite among chefs and seafood lovers alike.
Variants
Ami Tachiuo→ 網 太刀魚
Tsuri Tachiuo→ 釣り 太刀魚
AMI = Net caught
TSURI = Hook & Line caught
Please note the price difference between the two grades.
Location/Origin
Chiba
Size/Weight
1.5 - 4 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Tachiuo is renowned for its delicate, silky texture and mild, sweet flavor. This fish boasts a firm, white flesh that is rich in healthy oils, providing a satisfying mouthfeel. When cooked, it has a delightful flakiness that enhances its natural taste, making it a versatile choice for various culinary preparations, from grilling to steaming.
Availability/Seasonality
Fresh wild largehead hairtail is typically available from late spring through early autumn. During this prime season, the fish is at its freshest, showcasing optimal flavor and texture. Sourcing Tachiuo during these months ensures quality and enhances the dining experience for chefs and seafood enthusiasts alike.
About
Trichiurus lepturus, commonly known as Tachiuo, is a popular fish in Japanese cuisine, often celebrated for its distinctive shape and tender meat. Found in the coastal waters of the western Pacific, this fish is typically caught at depths of around 100 meters. Its appealing taste and texture make it a sought-after ingredient for sashimi and other traditional dishes.
Preparation
Tachiuo can be prepared in various ways, including grilling, sashimi, or steaming. For grilling, a light marinade of soy sauce and citrus can enhance its natural flavors. When served as sashimi, ensure the fish is sliced thinly to highlight its delicate texture. It pairs beautifully with garnishes like grated daikon or shiso leaves.
Nutritional Value
This fish is a nutritious choice, offering a good source of protein and essential omega-3 fatty acids that promote heart health. Additionally, Tachiuo contains vitamins such as B12 and D, as well as important minerals like selenium. Including this fish in your diet contributes to overall well-being while adding a delicious flavor to meals.
Selection and Storage
When selecting Tachiuo, look for firm, shiny skin and a fresh ocean scent. Avoid any fish with a dull appearance or off odors. Store in the coldest part of the refrigerator and consume within two days for the best quality. If not used immediately, freezing can help maintain its flavor and texture.
Summary
Tachiuo is a versatile and flavorful fish that embodies the essence of fresh seafood. With its tender, flaky flesh and mild taste, this largehead hairtail is perfect for grilling, sashimi, or steaming. Its nutritional benefits and culinary adaptability make it a favorite among chefs and seafood lovers alike.