Chicken Grunt (Isaki) 黃雞魚(伊佐木)

イサキ

Chicken grunt（Isaki）comes into season during the summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. “Tsuyu (rainy season) Isaki” is a term that describes isaki fish caught during June and July as it becomes fattier and tastier.  As it has a large amount of fat, it is also rich in DHA and EPA, which can delay the progression of arteriosclerosis and prevent lifestyle-related diseases.

Isaki is prized as sushi and sashimi. It’s considered a shiromi, or white fish, even though its flesh is pinkish-red in color. Isaki has a firm texture, and a mild, sweet flavor.  Best suitable for various dishes such as sashimi, shimmered, and salt grilled.

日本料理中常見烤魚的黃雞魚，屬於石鱸科高級魚種，正式學名為『三線磯鱸』，因魚體幼魚時期體側有三條淺黃色線紋，也被稱為三線雞魚。黃雞魚屬於白肉魚種，皮薄肉細，因為運動量充足，肉質結實富有彈性，魚脂含量恰到好處，無細刺，適合老人小孩食用，魚卵更是日本料理中的上等食材。黃雞魚細緻的口感很適合清蒸及香煎，魚身抹鹽除去水份後，慢火香煎至表面金黃酥脆，完全濃縮魚腹上油脂的香氣，再佐上胡椒鹽，就非常好吃，是一款只要簡單料理就能出美味的魚款。