Nodoguro

のどぐろ | Blackthroat Seaperch
Type: Shiromi
Season: Winter

Nodoguro, also known as Akamutsu by many, is – like Kinmedai – a recent popularity surger in the sushi game. And like Kinmedai, it has a hefty fat content, which makes it delicious but also tougher for some people to enjoy fully raw. The solution is Aburi (a sear), often with a trusty blowtorch. 

Uogashi Midtown
Satsuki
RECENT REVIEWS
A fantastic concept by a wonderful itamae
,
A serene sushi temple in buzzy wynwood
,
A fabulous fish market doubles as a sushi haven in Toronto
,