Abutte kamo is a traditional local dish made with damselfish and is particularly associated with Fukuoka, where it is enjoyed as a seasonal specialty in early summer.
The fish are caught in nets and salted aboard the fishing boat without first removing their scales or internal organs. They are then grilled whole. When eating the fish, diners peel away the crisp, fragrant scales and skin and enjoy the flesh inside.
Because the fish is grilled whole, the moderately fatty flesh cooks in its own moisture, in a manner similar to salt-crust baking. The result is juicy, tender fish with a satisfying saltiness, while the scales and skin develop a distinctive crispness and roasted aroma.
Several explanations have been suggested for the name “abutte kamo.” One relates it to the idea of grilling or roasting the fish until even its bones can be eaten. Another explanation suggests that the fish tastes like “kamo,” a Japanese word associated with duck. Whatever the origin of the name, the dish is a distinctive example of Fukuoka’s traditional seafood cuisine.
The main season for abutte kamo is June and July. During these early-summer months, this simply prepared fish offers a way to experience a traditional local flavor that highlights the natural richness of the fish and the aroma created by grilling it whole.