Sushi for everyone. Sushi Walker is Japan's largest sushi media.

Sushi Walker TOP

Sushi Features
Sushi Encyclopedia
Restaurant Guide
Sushi University
Sushi Certification
About Sushi Walker Contact Company Terms of Use Privacy Policy

Sushwalker

Sushwalker
Sushwalker

Suzuki (Sea Bass) Sushi

Japanese Sea Bass (Suzuki)

White Fish & Salmon

寿司検定 公式サイト
スズキ寿司

Order Perciformes, Family Moronidae, Genus Lateolabrax

A large, primarily nocturnal predatory fish commonly found in inner bays and also inhabiting rivers. Its name changes as it grows, and it can reach nearly 1 meter in size. "Sea bass" is its English name, and it is popular not only as a food fish but also as a target for sport fishing.

Suzuki (Japanese sea bass) inhabits the coast and rivers of the Japanese archipelago and is caught year-round, but its peak season is said to be from after the rainy season through summer when it fattens up before spawning, or autumn to early winter when plump "harabuto suzuki" (fat-bellied sea bass) are caught.

Its name is said to derive from its flesh being so clean it looks as if it has been rinsed (susugi-arai). It is a "promotion fish" whose name changes with size: koppa, seigo, fukko (hane), and finally suzuki. Larger fish command higher prices, but they are delicious regardless of size.

The order Perciformes, named after suzuki, is the world's largest fish group that includes tuna, horse mackerel, and mackerel. However, the English name for the order is "Perciformes" and for suzuki it is "sea bass" - the name "suzuki" is unique to Japan, and beyond belonging to the same order, there is virtually no connection.

As a "promotion fish," suzuki was traditionally a luxury fish, but its value declined with the pollution of inner bays. Fish caught from polluted habitats with an off-putting smell or those that died during fishing are sold very cheaply, and cases of declining value are commonly seen. However, fish from clean waters taste excellent - those from Uchibo in Chiba Prefecture and Akashi in Hyogo Prefecture command high prices, and the fat-bellied suzuki from Lake Shinji in Shimane Prefecture is also renowned, having been selected as one of the Seven Delicacies of Lake Shinji.

Summer Suzuki Sushi Enjoyed Even by Edoites

Suzuki's white flesh is translucent with a texture somewhat similar to sea bream. It is soft, mild, and clean-tasting, yet has a distinctive flavor within its delicate taste.

Because it was abundantly caught along coastlines, it has been popular in urban areas since the Edo period and is one of the representative toppings of Edomae sushi. Since the flavor is fundamentally delicate, it is not only served raw as nigiri but is sometimes also prepared as kombu-jime (kelp-cured) to enhance umami, or aged for about three days before being shaped into nigiri.

However, the wild suzuki before summer spawning and the fat-bellied suzuki from autumn to early winter are in a class of their own. They are extremely fatty and far more flavorful than suzuki at other times of year, which is why they are regarded as a premier summer topping. Additionally, hirasuzuki (blackfin sea bass), which lives in the open ocean, never has the off-putting smell sometimes found in inner-bay suzuki. With its elegant, refined flavor reminiscent of sea bream, pleasant texture, and beautiful color, it is considered a premium topping year-round.
Suzuki sushi is also delicious when brushed with tsume glaze Suzuki sushi is also delicious when brushed with tsume glaze

A Funny Incident Involving Suzuki

A couple visiting a high-end restaurant for the first time ordered the recommended course. When the waiter brought out sauteed sea bass and announced "Suzuki de gozaimasu" (meaning "This is the suzuki/sea bass"), the man replied "Ah, Toyoda de gozaimasu" (meaning "I'm Toyoda"), and the woman said "Murayama de gozaimasu" (meaning "I'm Murayama"), thinking the waiter was introducing himself with the common Japanese surname "Suzuki." The slightly flustered waiter responded, "I'm Hayakawa, the head waiter. This is today's main dish, sauteed sea bass." With suzuki being the largest faction in the fish world and Suzuki being one of the most common surnames in Japan, there are plenty of amusing incidents over this shared name!

A couple visiting a high-end restaurant for the first time ordered the recommended course. When the waiter brought out sauteed sea bass and announced "Suzuki de gozaimasu" (meaning "This is the suzuki/sea bass"), the man replied "Ah, Toyoda de gozaimasu" (meaning "I'm Toyoda"), and the woman said "Murayama de gozaimasu" (meaning "I'm Murayama"), thinking the waiter was introducing himself with the common Japanese surname "Suzuki." The slightly flustered waiter responded, "I'm Hayakawa, the head waiter. This is today's main dish, sauteed sea bass." With suzuki being the largest faction in the fish world and Suzuki being one of the most common surnames in Japan, there are plenty of amusing incidents over this shared name!

Official Instagram Account

このカテゴリの他の図鑑

Load More
Close

その他のカテゴリ

ホタルイカ寿司

Hotaru Ika (Firefly Squid) Sushi

Firefly Squid (Hotaru-ika)

Firefly squid is a small squid that inhabits the w…

イカ·タコ
しゃこ寿司

Shako (Mantis Shrimp) Sushi

Mantis Shrimp (Shako)

Mantis shrimp (shako) inhabits muddy bay bottoms a…

エビ·シャコ
厚焼き玉子

Tamagoyaki (Japanese Omelette)

Gyoku/Tamagoyaki/Egg Sushi

There are three types of tamagoyaki served at sush…

その他

Sayori (Halfbeak) Sushi

Sayori/Japanese Halfbeak

Sayori inhabits the inner bays and coastal waters …

光り物
カリフォルニアロール

Sushi Roll (Uramaki / Inside-Out Roll)

Uramaki/Sushi Roll/Inside-Out Roll

Among maki sushi, rolls that are thicker than hoso…

巻き寿司
ミル貝寿司

Mirugai (Geoduck Clam) SushiMirugai

Mirugai/Mirukui/Gaper Clam/Geoduck

Mirugai is a large bivalve about 15 cm in size tha…

貝
芽ねぎ寿司

Menegi (Sprout Onion) Sushi

Menegi/Young Green Onion Sprouts

Menegi are the young sprouts of green onions harve…

野菜寿司
数の子寿司

Kazunoko (Herring Roe) and Komochi Kombu (Herring Roe on Kelp) Sushi

Kazunoko/Komochi Kombu/Herring Roe/Herring Roe on Kelp

Both kazunoko and komochi kombu are processed prod…

魚卵
トロ寿司

Maguro (Tuna) Sushi III-高級編

鮪/マグロ/Tuna

マグロの中でも特に高級とされるのがクロマグロでその次がミナミマグロ（インドマグロ）。クロマグロは太平…

赤身

新着の特集

もっと読み込む
閉じる
寿司検定 公式サイト