【Reading】かながしら

【English Name】Searobin

Kanagashira (redwing searobin) is a saltwater fish belonging to the genus Lepidotrigla of the family Triglidae, with adults reaching a body length of about 30 cm. Taking southern Hokkaido as its northern limit, it has a wide habitat extending to the Yellow Sea, East China Sea, and South China Sea, dwelling in the seabed environment near sandy-muddy bottoms at depths of 50 to 300 m.

Its back is orange to reddish-brown and its belly white, and an eye-catching red spot on the first dorsal fin serves as a mark of this species. Though closely related to the hobo (red gurnard), its pectoral fins are a size smaller than the hobo's and differ in being dyed solid red. The three pairs of free fin rays on the lower part of its pectoral fins have well-developed sensory organs, which it uses to move in a distinctive manner, as if walking along the seabed.

As a sushi ingredient it falls into the white-fleshed fish category, combining umami with moderate firmness. Its season is mainly winter, and bottom-trawl fishing is the main route of supply. Although the edible portion is somewhat limited relative to its body size, it is enjoyed in a variety of cooking methods, including sashimi, simmering, deep-frying, salt-grilling, and hot pots. As for the origin of its Japanese name, theories hold that it was named because the outline of its head suggests the shape of a metal hammer (kanazuchi), or because its skull has a remarkably hard structure.