I had heard good things about Nakajima Suisan's grilled akauo kasuzuke. One of their fish options marinated in sake lees. Since they were out all parts of their tuna, it was a good time to give this other fish a try. I tried searching briefly and could only discover that akauo is known by a couple of names - Pacific ocean perch or Matsubara's red rockfish. I'm not sure which.
I liked this. There was a sweetness and an aroma I'm presuming from that kasuzuke. A bit more bones from this fish than I normally enjoy dealing with but that won't be a deal breaker.
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