Nodoguro
Richly fatty and flavorful white fish you wouldn’t expect

About Nodoguro

Nodoguro (ノドグロ, Nodoguro), a fish that inhabits waters 100–200 meters deep, is a prized specialty of Kanazawa City in Ishikawa Prefecture. Known as the "fish with no season," you can enjoy its luscious flavor year-round in its hometown of Kanazawa. Beyond Ishikawa, it is also considered a luxury delicacy in regions like Niigata, Toyama, and the San’in area.

A popular choice in traditional Japanese cuisine, Nodoguro is recognizable by its striking red scales and is also called "Akamutsu." The name "Nodoguro," which means "black throat," comes from the deep black color visible inside its mouth. Its rich diet of crustaceans and plankton gives this white-fleshed fish a remarkable fat content exceeding 20%, rivaling the luxurious fatty tuna (otoro) in its melt-in-your-mouth indulgence.

Whether prepared sashimi-style, grilled with salt, or simmered in a seasoned sauce, Nodoguro is a delicacy in every form. When dried as himono, its concentrated umami flavor makes it an excellent gift or souvenir. Nodoguro dishes have even been voted among the top local specialties by visitors to Ishikawa Prefecture, making this fish the focus of much well-deserved attention today.

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