Akamutsu

What is Akamutsu (Nodoguro)?
Akamutsu (赤むつ), better known as nodoguro (のどぐろ, blackthroat seaperch), is one of Japan's most celebrated premium fish. It's prized for an exceptionally high oil content and rich umami — so fatty for a white fish that it's often called the "toro of white fish." The name nodoguro comes from its distinctive black throat. It's a favorite of top sushi chefs across Japan, and delivers a melting richness whether served raw or grilled.

Unlike a lean white fish, nodoguro carries its fat evenly through the flesh, so it stays moist and rich however it's cooked. Raw it's silky and sweet; grilled, the fat bastes the fish from within and crisps the skin. Autumn through winter is its peak.

Specifications

How to enjoy

Two classic ways bring out the fat. As sashimi or nigiri, slice it thin — the flesh is silky and sweet, and a light sear (aburi) softens the fat further. Salt-grilled (shioyaki) is the other classic: salt the fish and grill until the skin crisps and the fat runs, served with grated daikon and a squeeze of sudachi or yuzu. It also simmers well in a nitsuke. Thaw frozen fish in the refrigerator before cooking.

Pairing notes — salt, grated daikon, sudachi or yuzu, soy and wasabi, and a dry sake.