Black-throated skinnip

“Nodoguro,” which lives at depths of 100 to 200 meters, is a local specialty of Kanazawa city in Ishikawa prefecture. It is said to be a “fish that is out of season,” and you can enjoy delicious nodoguro throughout the year in Kanazawa, the home town. Other than its birthplace, Kanazawa, it is such a rare fish that it is treated as a high-class fish in Niigata, Toyama, and Sanin. “Nodoguro,” which is a staple ingredient in Japanese cuisine, is characterized by its bright red scales, and is sometimes called “red amutsu.” It is said that the reason why scales are red but are called “nodoguro” comes from the fact that jet black spreads when you open your mouth. Since the nutritional source is shellfish and plankton, which are rich in fat, it is said that even though it is a white fish, its body fat is 20% or more, and its fat content is comparable to that of fatty tuna, and when you put it in your mouth, the melting fat is excellent. Not only the sashimi, but also the salt-grilled and simmered dishes are excellent. Dried fish has a more concentrated flavor and is recommended as a souvenir. Nodoguro cuisine has been selected as a local dish chosen by tourists visiting Ishikawa Prefecture, so much attention is now being paid to nodoguro.