Seafood
Japanese bluefish
クロムツ くろむつ kuromutsu
Also known askuromutsu
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nitsuke (simmered in sweet soy)
The classic. The rich fat suits a slightly stronger seasoning.
Shioyaki (salt-grilled)
Grilled until the fat drips; the skin turns fragrant.
Sashimi
A white fish, yet rich with fat. Searing brings out the aroma.
Dried overnight
Butterflied and dried overnight, which concentrates the flavour.
How to choose
A black, glossy body with clear eyes and a firm belly.
Storage
The high fat content oxidises easily. Gut and refrigerate, using within two days.
Main areas
Good to know
A different fish from nodoguro, the blackthroat seaperch; this one is black on the outside. A deep-water fish, its mouth is black inside as well. So rich in fat that it too is sometimes called the toro of white fish.
