Cutlassfish, known in Japanese as tachiuo, is a distinctive marine fish whose name has two possible origins. One explanation is that it comes from the fish’s habit of swimming upright, while another is that its brilliant silver-colored body resembles a Japanese sword, or tachi.
Among the cutlassfish caught off the Kunisaki Peninsula in Oita Prefecture, the fish known as Kunisaki Gintachi is particularly beautiful. Its gleaming silver body is reminiscent of a finely crafted Japanese sword, making it an impressive local seafood specialty.
Kunisaki Gintachi is characterized by its thick body and soft flesh. When the fish is cut with a knife, its naturally rich fat leaves a noticeable sheen on the blade.
The flesh is tender and has a subtle yet satisfying umami flavor. Its natural taste is especially enjoyable when prepared simply, allowing the quality of the fish to stand out.
Kunisaki Gintachi is commonly served as salt-grilled fish, sashimi, or sushi. These straightforward preparations allow diners to appreciate its delicate flavor and soft texture.
It is also delicious when simmered in a seasoned broth, prepared as nanbanzuke (fried fish marinated in a sweet-and-sour sauce), or deep-fried. Each cooking method brings out a different aspect of this versatile fish.
Kabosu, the fragrant citrus fruit that is one of Oita Prefecture’s best-known specialties, pairs exceptionally well with Kunisaki Gintachi. Its refreshing aroma and acidity complement the fish’s rich flavor, making it an excellent addition to a wide range of preparations.
When visiting the Kunisaki Peninsula, try this local cutlassfish with kabosu to experience a combination of two distinctive Oita ingredients.
The peak season for Kunisaki Gintachi is from July through September. During these summer months, visitors have an excellent opportunity to enjoy this beautiful silver fish at its seasonal best.