Nuka Hokke

“Nuka-Hokke” is a fish pickled in “Nuka”.

Nuka Hokke

“Hokke” is an Okhotsk atka mackerel (Pleurogrammus azonus Jordan and Mets) and “Nuka” is a rice bran paste.  So “Nuka-Hokke” means an  Okhotsk atka mackerel pickled by fermenting in Nuka.

 

For long-term storage of fish, it is necessary to reduce the water content.
The main methods are dry or salting.  In Hokkaido, as the other way it is pickled in “Nuka” with salt.  ( “Heshiko” is a mackerel pickled in Nuka, which is a representative local food of Wakasa region in Fukui Prefecture. )

Nuka Hokke
Nuka Hokke
Rinse Nuka off using water.  “Hokke” has brown horizontal stripes in gray on the skin.

 

Broil in oven under grill.

Nuka Hokke

・Hokke
is an Okhotsk atka mackerel (Pleurogrammus azonus Jordan and Mets) which is popular in Hokkaido region.  𩸽(ほっけ) literally “flower fish”
・Nuka / Nukazuke
is a representative lactic acid bacteria pickles of Japan, which is made by fermenting vegetables or fish in “Nuka” rice bran paste.  糠漬け(ぬかづけ) literally “rice-bran pickled”
・Nuka-Hokke
is an Okhotsk atka mackerel pickled in “Nuka” rice bran paste.  糠𩸽(ぬかほっけ) literally “rice-bran flower fish”