At the restaurant, we pull the skin off the fish using our bare hands alone. The skin of the fish is also hard to remove. The scales of the fish are also small and tough and are thus usually removed with steel wool instead of the typical fish scaler. This fish is one of the more labour intensive fish to prepare due to it’s extremely thick skin. Most females are above 40cm in length at that age. Interestingly enough, the Gochi fish changes sex as it grows, starting of as a male until it is around two years old, before changing to female. It is classified as a white fleshed fish (shiromi/ 白身) and is in season during the summer. There is surprisingly little information on this fish in english available, and it’s actually species classification is not clear, it has however, been clearly places in the Platycephalus. The kanji character commonly used for this fish is 鯒,but another character 鮲 is also sometimes used. Its other names include the Cow tail fish, True Gochi (magochi/ マゴチ), or Kochi ( コチ). As a traditional Edomae fish, it also goes by many names, and is sometimes known as the summer blowfish. The Bartail Flathead, is a luxury fish that has traditionally been eaten in Japan since the Edo period.
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