【Reading】ぎんたち

【English Name】Cutlassfish (Gintachi)

Gin-tachi is a brand name for cutlassfish (tachiuo) landed in Oita Prefecture. It is officially certified as a regional brand under names such as "Kunisaki gin-tachi" and "Usuki tachiuo," and because it is caught by single-line angling and koki fishing, its silver-foil-like body surface is not damaged, and it reaches the market while retaining its beautiful luster.

Tachiuo is a fish as long and slender as a sword, reaching over 1 m in body length; it has no scales on its body surface, which is instead covered with a layer of guanine, giving it a silvery-white appearance. There are two theories about the origin of its name: that it resembles a long sword (tachi), and that it has the habit of swimming upright (tachi-oyogi).

Gin-tachi has thick, firm flesh, and its appeal is a crunchy texture and the rich sweetness of fat. As a sushi topping it is often served as skin-on sashimi or seared (aburi), made into nigiri where the silver skin stands out. Its season is around July to October, coinciding with the period when fat content is best. It is a white-fleshed fish rich in DHA and EPA, with high nutritional value as well.