“Nuka-Hokke” is a fish pickled in “Nuka”.
“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. )
Broil in oven under grill.
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”
is an Okhotsk atka mackerel pickled in “Nuka” rice bran paste. 糠𩸽（ぬかほっけ） literally “rice-bran flower fish”