NAKAMATAKI

Recommended seasons for delicious blackthroat seaperch

Nodoguro 2 from the Nakamata Sake Brewery Group

 

The Nakamata Sake Brewery Group purchases more than double the size of normal-sized Nodoguro.

We provide our customers with a variety of cooking methods so that you can fully enjoy the deliciousness of the finest ingredients.

This time, we would like to introduce the season and recommended time to eat more delicious blackthroat seaperch.

Nodoguro is a fish that has different names depending on the region, and it is said that the season and the recommended time for it differ from region to region.

It is said that the reason for this is that the type of feed and the way they are raised differ depending on the production area, and it also varies depending on how they are cooked.

The first recommended time is before the spawning season, which is often said for all fish.

Most fish, not just blackthroat seaperch, try to store nutrients in their bodies for spawning.

It is said that it eats more food than usual and has a good amount of fat.

The spawning season of blackthroat seaperch is said to be from July to October, and it is said to be the best season until around September when the spawning season ends.

After the spawning season is over, some fish lose their flavor because they lose weight and are nourished by the eggs.

There are some people who say that there is not that much difference in rosy seabass.

In Shimane Prefecture, the branding of blackthroat seaperch is progressing, and from August to May of the following year,

Only those that meet certain criteria can be called "Donchichi Nodoguro".

From the summer of August onwards, large-sized blackthroat seaperch can be caught off the coast of the Sanin region.

It seems that the season is often said to be from autumn to winter.

It is said that the bigger the Nodoguro, the more fatty it is and the more delicious it is, so if you want to eat Shimane Prefecture Nodoguro, we recommend starting in autumn.

Also, as with the spawning season, there is a view that the season is from November to February, when nutrients are stored to survive the winter.

Especially in Kanazawa, the idea that blackthroat seaperch is something to eat in winter seems to be firmly established.

There is also a theory that they avoid the spawning season from July to October and catch them in winter not only because they are fatty, but also to protect them.

But how does it actually work?

According to research results reported by the Shimane Prefectural Fisheries Technology Center,

It is said that the fatness of blackthroat seaperch depends more on the size of the individual than on the season.

It is said that the larger the size, the better the oiliness.

It is not possible to tell whether the fish is fat or not, so it is recommended that you rely on the size of the individual fish to make a judgment.

 

I learned that you can eat delicious, fatty blackthroat sea bream at any time of the year.

Furthermore, it seems that there are people who decide the season by how to eat it.

Boiled is boiled, but if you want to eat brood, it is the spawning season.

If you want to enjoy hot pot, winter is better than summer.Dried fish and dried overnight can be used all year round.Since it can be viewed as

It is recommended to think about how you want to enjoy nodoguro.

 

The blackthroat seaperch procured by the Nakamata Sake Brewery Group is an extra-large size that contains plenty of high-quality fat.

It is perfect for various dishes such as grilling, simmering, and sashimi.

Nodoguro is usually unfamiliar, but once you try it, you will definitely be addicted to it.

Please spend a wonderful time at the Nakamata Sake Brewery Group.

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