Grilled “Hata-Hata” Fish
”Hata-Hata” is a fish to represent the winter of the Sea of Japan .
“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”.
Remove the head and viscera, don’t discard the milt. Sprinkle salt.
Broil in oven under grill.
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.
It fits well with sake.
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”
is a milt of fish. 白子（しらこ） literally “white child”