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Barracuda (Kamasu)

There are two types of Sea-pike on the market, known as the Japanese barracuda and Sea-pike. It’s the Sea-pike that you’ll find used as a sushi topping. The fatty barracuda in autumn is especially delicious, and it is characterized by its light umami. It can be served skinned, but it is also delicious when its unique skin is left on and grilled using the Yakishimozukuri*.

*A cooking method of grilling fish fillet with a little bit of skin left, over high heat for a short time and cooling it down. Its purpose is to transfer the roasted skin fat into the meat. Used mainly for fish with thick and hard skin, like Mackerel (Saba) and Chicken grunt (Isaki).

Also called Brown barracuda or Good salmon.