Suzuki (fish)
Encyclopedia
Suzuki Lateolabrax japonicus, inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. Suzuki have shiny white flesh with an easily recognizable, broad-flaked structure and a mild flavor. They have traditionally been one of the most popular targets for Japanese anglers. In the Kanto area, including Shizuoka Prefecture, it is called seigo when under 25 cm. At three years of age, when it has attained a length of near 60 cm, it is called fukko or suzuki. Because their name changes as they grow – in Japanese such fish are called – the Japanese have associated them with advancement in life and believe Japanese seabass are luck-bringer fish.
Like hirame, suzuki makes an elegant paper-thin sashimi
, suzuki usu zukuri. Suzuki sashimi is often served with ponzu
, a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.
Like hirame, suzuki makes an elegant paper-thin sashimi
Sashimi
Sashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces.-Origin:The word sashimi means "pierced body", i.e...
, suzuki usu zukuri. Suzuki sashimi is often served with ponzu
Ponzu
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
, a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.