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Suzuki (Japanese Seabass Sashimi Grade) from Uwajima
Bold and fresh flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This Suzuki from Uwajima is sashimi-grade, and has a sweet, light flavor
1 / 3
Suzuki (Japanese Seabass Sashimi Grade) from Uwajima
Bold and fresh flavor
This Suzuki from Uwajima is sashimi-grade, and has a sweet, light flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Suzuki, or Japanese Sea Bass, spends part of their life growing in freshwater rivers, then they return to the ocean to breed. These ones are farmed fresh from Uwajima, in the Ehime Prefecture in Japan. It has a bright white flesh, and is sashimi-grade, making it safe to eat raw. The belly area of the Suzuki has a high fat content, so the meat is very soft and tender. The meat from other parts of it are a little firmer and chewier. Both areas have a wonderfully sweet, bold, but light and fresh taste.
Preparation And Pairings
Suzuki (Japanese Sea Bass) is great for sashimi and nigiri. You can also serve it as carpaccio, or cook it a variety of ways, like grilled, steamed, or fried.
What’s In A Name?
Shusse-uo is a term given to fish that change their name as it grows. Suzuki is one such fish. When small, it is called “seigo.” When it reaches a medium size, the Kanto region calls it “fukko,” and Kansai calls it “hane.” And both regions call it “suzuki” once it grows to full size.
This custom dates back to the Edo era, when aspiring warriors and scholars changed their names whenever they rose in rank.
Storage Instructions
Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
Suzuki, or Japanese Sea Bass, spends part of their life growing in freshwater rivers, then they return to the ocean to breed. These ones are farmed fresh from Uwajima, in the Ehime Prefecture in Japan. It has a bright white flesh, and is sashimi-grade, making it safe to eat raw. The belly area of the Suzuki has a high fat content, so the meat is very soft and tender. The meat from other parts of it are a little firmer and chewier. Both areas have a wonderfully sweet, bold, but light and fresh taste.
Suzuki (Japanese Sea Bass) is great for sashimi and nigiri. You can also serve it as carpaccio, or cook it a variety of ways, like grilled, steamed, or fried.
Shusse-uo is a term given to fish that change their name as it grows. Suzuki is one such fish. When small, it is called “seigo.” When it reaches a medium size, the Kanto region calls it “fukko,” and Kansai calls it “hane.” And both regions call it “suzuki” once it grows to full size.
This custom dates back to the Edo era, when aspiring warriors and scholars changed their names whenever they rose in rank.
Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
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