Dolphinfish, known in Japanese as shiira, is a strikingly large fish that can grow to around two meters in length. It has a distinctive appearance, with an angular head and a long, slender body. Despite its imposing size and unusual looks, its flesh has a surprisingly gentle flavor and a soft, fluffy texture.
Dolphinfish has firm, muscular flesh and a low fat content. These characteristics make it difficult to preserve its freshness, as the fish deteriorates relatively quickly after being caught. However, advances in freezing technology have made it possible to enjoy dolphinfish throughout the year, rather than only during its fishing season from March to August.
When fresh, dolphinfish has beautifully pale pink flesh and can be served as sashimi. It is also delicious when coated and deep-fried. Both preparations allow diners to appreciate its soft texture and mild, subtly sweet flavor.
Dolphinfish is highly regarded in many countries outside Japan, where it is often treated as a premium fish. In Nichinan, however, it is enjoyed as an everyday local fish, and residents appreciate its flavor in a variety of dishes.
When visiting Miyazaki, particularly the Nichinan area, look for dolphinfish on local restaurant menus. It is an opportunity to discover a familiar regional food that is valued in Miyazaki as well as in overseas markets.