【Reading】あご

【English Name】Flying Fish (Ago)

"Ago" is a local name for the tobiuo (flying fish), a name widely used mainly in Kyushu and the San'in region along the Sea of Japan coast. Belonging to the family Exocoetidae of the order Beloniformes, its scientific name is Cheilopogon agoo. About 30 species are said to inhabit the seas around Japan.

There are various theories about the origin of the name, including "so delicious your jaw (ago) drops," "the flesh is firm and you have to use your jaw to chew," "the jaw protrudes when viewed from the front," and "derived from the scientific name agoo."

In the world of sushi, the flesh is enjoyed as sashimi or tataki, while the eggs are used as "tobiko" for gunkan-maki and the like. The flesh is a translucent white meat that has the umami characteristic of blue-backed fish while being mild in off-flavors.

In western Japan it is especially known as the raw material for "ago-dashi," and the broth taken from grilled ago is enjoyed for its deep flavor. It is also widely used as dried fish and fish-paste products. The season differs by species but is mainly from early summer to early autumn, and Nagasaki and Shimane prefectures are known as major landing areas.