【Reading】さごち

【English Name】Sagochi (Young Spanish Mackerel)

Sagochi is the name for the stage when sawara (Japanese Spanish mackerel) is a young fish in the course of growth. It is also pronounced sagoshi, and individuals roughly 40–50 cm in body length are called this. As they grow further, they become nagi at 50–60 cm, and the name changes to sawara at 60 cm or more—it is one of the typical shusse-uo (fish that change names as they grow).

It is classified in the genus Scomberomorus of the family Scombridae, with the scientific name Scomberomorus niphonius. It inhabits a wide range of seas from the temperate to subtropical zones of East Asia; from spring to autumn it swims in schools in the shallow coastal layers, and in winter it moves to deeper areas. It is a carnivorous fish that mainly preys on small fish such as Japanese anchovy.

Although its flesh is whitish in appearance, in terms of nutritional composition it falls under red-fleshed fish. Compared to the adult sawara it has less fat, and its strength is a light, refreshing flavor. In addition to sushi and sashimi, it is also suited to cooked dishes such as saikyo-yaki and tatsuta-age. Around Okayama Prefecture there is a custom of eating fresh ones as sashimi. In recent years, efforts are also seen to process it into niboshi and use it as a dashi ingredient.