Grilled “Hata-Hata” Fish

”Hata-Hata” is a fish to represent the winter of the Sea of ​​Japan .

Hata-Hata, Sailfin sandfish (Arctoscopus japonicus)

“Hata-Hata” is a Sailfin sandfish (Arctoscopus japonicus), which is famous as the ingredient of “Shottsuru” fish sauce such as nam pla of Thailand.
And it is the prefectural fish of Akita.

During from late autumn to early winter, “Hata-Hata” fish are landed maximally round the same time as it thunders with frequency.
And “Hata-Hata” is an ancient onomatopoeic word of thundering roar.

So it is written “鱩”, also “雷魚” in Kanji.  Both mean “thunder fish”.

 

Hata-Hata, Sailfin sandfish (Arctoscopus japonicus)
Hata-Hata, Sailfin sandfish (Arctoscopus japonicus)
Hata-Hata, Sailfin sandfish (Arctoscopus japonicus)

Remove the head and viscera, don’t discard the milt.  Sprinkle salt.

Cooking of Grilled "Hata-Hata" Fish

Broil in oven under grill.

Cooking of Grilled "Hata-Hata" Fish

 

Milt is called “Shirako” and which of cod, angler fish, and puffer is regarded as wonderful taste in Japan.

 

“Shirako” of “Hata-Hata” also taste delicious!
However the freshness is essential qualification.

The male “Hata-Hata” taste creamy and soft fat content around the entire body, such as white meat and fat have been whipped.
It fits well with sake.
Grilled "Hata-Hata" Fish

・Hata-Hata
is a Sailfin sandfish (Arctoscopus japonicus).  “Hata-Hata” is an ancient onomatopoeic word of thundering roar.  鱩, 雷魚(はたはた) literally “thunder fish”
・Shirako
is a milt of fish.  白子(しらこ) literally “white child”