【Reading】さがひもどりがつお

【English Name】Modori-Katsuo (Returning Bonito)

Modori-gatsuo is a sushi-topping term referring to bonito (katsuo) migrating south in autumn. Bonito is a migratory fish that rides the Kuroshio Current to head north from spring to summer and turns south in early autumn when the seawater temperature drops; those caught on this return journey are called "modori-gatsuo" (returning bonito).

The "hatsu-gatsuo" (first bonito) landed in early spring has a light flavor as its appeal, but modori-gatsuo, having swum in cold waters, has firmly accumulated fat in its flesh, giving it a rich umami as its characteristic. Good ones are said to have a fatty taste comparable to the toro of tuna, and they are prized at sushi restaurants as a luxurious autumn topping.

In nigiri sushi, it is often paired with grated ginger or garlic as condiments, and some shops serve it as tataki (seared). Because it is a fish that loses freshness easily, the techniques of dressing (shime) and bleeding (chinuki) greatly affect the taste. Nutritionally it is rich in protein and also contains plenty of unsaturated fatty acids such as DHA and EPA, B-group vitamins, and iron. The catch season varies by port, but generally September to October is considered the peak.