【Reading】すずき

【English Name】Japanese Sea Bass

Suzuki (Japanese sea bass) is a large white-fleshed fish of the family Lateolabracidae, known at sushi restaurants as one of the signature summer ingredients. Its scientific name is Lateolabrax japonicus. It grows up to about one meter in length and inhabits coastal waters and river mouths. It is a diadromous migratory fish that moves between fresh and salt water, with juveniles favoring brackish waters.

It is a representative shusse-uo (a fish that changes its name as it grows). In the Kanto region the name changes from seigo (up to about 25 cm) to fukko (up to about 60 cm) to suzuki. In the Kansai region medium-sized fish are called hane, and in the Tokai region the name madaka is also used. Because its name changes, it has long been regarded as a symbol of success and advancement in life.

Its season is the summer months of June to August. Though modest in fat, its flesh is a refined white meat with a translucent quality, light and refreshing on the palate. As a sushi ingredient, besides nigiri, it is superb prepared as arai, in which it is thinly sliced and chilled in ice water. The kobujime method, which uses kelp to concentrate the umami, is also favored.

The main production areas are Tokyo Bay, Ise Bay, and the Seto Inland Sea, with Chiba Prefecture ranking high in catch volume. One theory on the origin of its name holds that, because it has little dark muscle (chiai) and its flesh is white as if rinsed, the word susugi (rinsing) was transformed into suzuki.