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Nodoguro (Blackthroat Seaperch)


This expensive fish is especially popular among the marine products of Ishikawa Prefecture. It has an unusual amount of fat for a white fish, a delicate sweetness, and a rich flavor. It is even called “whitefish toro” (fatty tuna). A tip for grilling it is to bring out the flavor of the fat by grilling it lightly, because it has a lot of fat on the skin and in the flesh underneath. It is usually grilled with salt. It can be served as sashimi with its skin seared. Then you can enjoy its fatty-yet-firm flesh.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Wajima City
Yield/Delivery amount 50 tons
Appearance Its dorsal side is bright vermilion and its ventral side silvery white. The inside of the mouth is black.
Size 20-40 cm
Raw/Cooked Raw / Cooked
Serving suggestions Sashimi, grilled, dried, simmered
Type of dish Japanese/ Western/ Chinese


Fried rockfish with Kaga round yam dressed with vegetable sauce