【Reading】わたぬき

【English Name】Gutting

Wata-nuki (gutting) is a preparatory technique for removing the wata (entrails, that is, the general term for the internal organs) of a fish, positioned as a fundamental preparation task in sushi and Japanese cuisine.

What the wata contains is a group of organs such as the stomach, intestines, liver, and gallbladder; among these, if the gallbladder is ruptured, an intense bitterness permeates the flesh and ruins the flavor. At the preparation stage, it is essential to handle the area around the gallbladder carefully and remove it reliably.

The method of removal must be used differently according to the type and size of the fish. For small fish, there are cases where one can handle it with "tsubo-nuki," pulling out the wata together with the gills without splitting the belly; for medium-sized and larger fish, the standard procedure is to open the belly side and remove the organs all at once.

On the other hand, there are also not a few cases where the fish's wata itself is loved as a delicacy. Squid wata and the liver of monkfish (anko) have a moderate bitterness and deep richness, and are prized as cooking ingredients. However, in the preparation of sushi toppings, a procedure of quickly removing the wata is regarded as essential from the standpoint of freshness preservation and hygiene management.