Yamagata black sea bream is a fish that has been enjoyed along the coast of the Shonai region for generations. The coastal waters around Tsuruoka are particularly well known as a popular destination for black sea bream fishing, and the fish has a deep connection with the region’s history and food culture.
Black sea bream fishing has a long history in the Shonai region, dating back to the Edo period (1603–1868). It is traditionally said that the lord of the Shonai Domain encouraged samurai to fish for black sea bream as part of their physical training and martial discipline.
The samurai of the Shonai Domain are said to have used single bamboo fishing rods that they made themselves. Fishing was not only a form of training and a test of skill, but also became part of a local culture connecting the people of Shonai with the sea.
Black sea bream belongs to the sea bream family (Sparidae). Although it can be enjoyed with a pleasant flavor from spring through summer as well, it is generally considered to be at its best from autumn through winter.
The flesh has a gentle natural sweetness, a clean flavor, and little of the strong fishiness associated with some seafood. This makes it an excellent choice for those who want to appreciate the delicate and refined taste of fresh fish.
Another appealing feature of black sea bream is its versatility in the kitchen. When exceptionally fresh, it can be served as sashimi, allowing diners to enjoy the natural sweetness and clean taste of the flesh.
Grilling it with salt brings out a fragrant, savory flavor, while simmering it in a seasoned broth enhances its natural umami. During the colder months, black sea bream is also delicious in hot pot dishes.
Its versatility extends beyond Japanese cuisine. Black sea bream can also be used in French and other Western-style dishes, particularly preparations that highlight the natural flavor of the fish.
Chinu
January, February, March, September, October, November, and December