Silver Pomfret (Managatsuo) 日本䱽魚/鯧魚

真名鰹(マナガツオ) 

Managatsuo’s main season is during the summer around June and July during the rainy season just before it spawns at the end of summer.  Cooking wise, steaming with ginger & green onion, simmer it in soy sauce (煮付け) or grill it over charcoal & serve with sea salt!  When gutting the fish, remember to keep the roe and liver if the fish is extremely fresh.  The liver should be bright red and not brown in color, and is typically steamed along with the fish and served together in the soy sauce mixture.  

真名鰹不易保鮮，原本只是在西日本才做生食，東日本人民只能本著安全第一的原則把真名鰹烤熟了吃。但近年來隨著運輸和保鮮技術的提高，東日本的食客也可以品嚐到真名鰹刺身了，而且真名鰹在東日本是備受珍視的高級魚。

真名鰹常見做法是烤制，如西京燒、幽庵燒、照燒、鹽燒等。其中，最經典的做法是真名鰹西京燒。京都人喜歡用鹽度低、甘味濃的白味噌與酒、味霖一起醃漬魚肉，於是有了西京燒的做法，並傳播至日本各地。真名鰹西京燒不僅在瀨戶內海十分流行，在京都、東京等地也喜聞樂見。