Description
黒ムツ KUROMUTSU - FRESH WILD BIGEYE BLUEFISH - Scombrops gilberti
Location/Origin
Nagasaki
Size/Weight
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Kuromutsu offers a rich, fatty flavor profile with a delicate and soft texture. Often compared to 'chu-toro' in quality, its flesh melts in the mouth and delivers a burst of umami, making it a winter delicacy.
Availability/Seasonality
Primarily available in winter but can be sourced year-round. Its quality peaks during colder months when the fish accumulates fat, giving it a fuller flavor.
About
Kuromutsu, known as the 'Bigeye Bluefish,' inhabits the waters from Hokkaido to Kyushu. It’s found in depths ranging from 200-700 meters. The name ‘Kuromutsu’ refers to its darker coloration compared to other Mutsu species. Historically, it was less popular due to its high-fat content, but recent trends have made it a sought-after choice.
Preparation
Kuromutsu is highly versatile: perfect for sashimi, nigiri, grilling, and simmering. Its high-fat content makes it ideal for sushi applications, enhancing its creamy texture.
Nutritional Value
Rich in Omega-3 fatty acids, protein, and essential vitamins, Kuromutsu offers both flavor and health benefits.
Selection and Storage
Choose Kuromutsu with firm, shiny skin and a fresh aroma. It’s best kept chilled and used within a few days to maintain its high-quality texture and flavor.
Summary
Kuromutsu is a high-quality fish revered for its rich, fatty flavor and tender texture, perfect for sushi or cooked dishes. It’s a must-try winter delicacy with a versatile culinary profile.
Location/Origin
Nagasaki
Size/Weight
2 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Kuromutsu offers a rich, fatty flavor profile with a delicate and soft texture. Often compared to 'chu-toro' in quality, its flesh melts in the mouth and delivers a burst of umami, making it a winter delicacy.
Availability/Seasonality
Primarily available in winter but can be sourced year-round. Its quality peaks during colder months when the fish accumulates fat, giving it a fuller flavor.
About
Kuromutsu, known as the 'Bigeye Bluefish,' inhabits the waters from Hokkaido to Kyushu. It’s found in depths ranging from 200-700 meters. The name ‘Kuromutsu’ refers to its darker coloration compared to other Mutsu species. Historically, it was less popular due to its high-fat content, but recent trends have made it a sought-after choice.
Preparation
Kuromutsu is highly versatile: perfect for sashimi, nigiri, grilling, and simmering. Its high-fat content makes it ideal for sushi applications, enhancing its creamy texture.
Nutritional Value
Rich in Omega-3 fatty acids, protein, and essential vitamins, Kuromutsu offers both flavor and health benefits.
Selection and Storage
Choose Kuromutsu with firm, shiny skin and a fresh aroma. It’s best kept chilled and used within a few days to maintain its high-quality texture and flavor.
Summary
Kuromutsu is a high-quality fish revered for its rich, fatty flavor and tender texture, perfect for sushi or cooked dishes. It’s a must-try winter delicacy with a versatile culinary profile.