KAMASU - FRESH WILD STRIPED BARRACUDA - Sphyraena pinguis

Description
かます KAMASU - FRESH WILD STRIPED BARRACUDA - Sphyraena pinguis
Location
Mie
Size/Weight
0.5 - 1 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Kamasu, or Striped Barracuda, has a firm texture with a mild, delicate flavor and a hint of sweetness. When cooked, the skin crisps up nicely, making it ideal for grilling.
Availability/Seasonality
Kamasu is best enjoyed in the spring and autumn months, with "Tsuyu" (rainy season) Kamasu caught in spring and "Aki Kamasu" caught in autumn being the most prized.
About
Scientific Name: Sphyraena pinguis
The Striped Barracuda (Kamasu) is a pelagic species known for its slender, elongated body, sharp teeth, and silver-colored skin. Found in the Northwest Pacific, it thrives in large schools over muddy or sandy rock bottoms. It's a popular choice in Japanese cuisine, often served as shioyaki (salt-grilled) or as sushi and sashimi.
Preparation
Kamasu is versatile in cooking and can be enjoyed grilled with salt, lightly seared, or made into sashimi. Its firm flesh and mild flavor also make it suitable for deep-frying or stewing.
Summary
Kamasu (Striped Barracuda) is a popular fish in Japanese cuisine, cherished for its firm texture and delicate flavor. It offers a variety of culinary possibilities, making it a versatile and sought-after ingredient in traditional dishes.
Location
Mie
Size/Weight
0.5 - 1 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Kamasu, or Striped Barracuda, has a firm texture with a mild, delicate flavor and a hint of sweetness. When cooked, the skin crisps up nicely, making it ideal for grilling.
Availability/Seasonality
Kamasu is best enjoyed in the spring and autumn months, with "Tsuyu" (rainy season) Kamasu caught in spring and "Aki Kamasu" caught in autumn being the most prized.
About
Scientific Name: Sphyraena pinguis
The Striped Barracuda (Kamasu) is a pelagic species known for its slender, elongated body, sharp teeth, and silver-colored skin. Found in the Northwest Pacific, it thrives in large schools over muddy or sandy rock bottoms. It's a popular choice in Japanese cuisine, often served as shioyaki (salt-grilled) or as sushi and sashimi.
Preparation
Kamasu is versatile in cooking and can be enjoyed grilled with salt, lightly seared, or made into sashimi. Its firm flesh and mild flavor also make it suitable for deep-frying or stewing.
Summary
Kamasu (Striped Barracuda) is a popular fish in Japanese cuisine, cherished for its firm texture and delicate flavor. It offers a variety of culinary possibilities, making it a versatile and sought-after ingredient in traditional dishes.