| Suzuki | |
|---|---|
| Suzuki | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Subphylum: | Vertebrata |
| Superclass: | Piciformes |
| Class: | Actinopterygii |
| Order: | Perciformes |
| Suborder: | Percoidei |
| Family: | Lateolabracidae |
| Genus: | Lateolabrax |
| Species: | L. japonicus |
| Binomial name | |
| Lateolabrax japonicus (Cuvier et Valenciennes, 1828) |
|
Suzuki (Japanese sea bass, Japanese sea perch), Lateolabrax japonicus, inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. Suzuki have shiny white flesh with an easily recognizable, broad-flaked structure and a mild flavor. They have traditionally been one of the most popular targets for Japanese anglers. In the Kanto area, including Shizuoka Prefecture, it is called seigo when under 25 cm. At three years of age, when it has attained a length of near 60 cm, it is called fukko or suzuki. Because their name changes as they grow – in Japanese such fish are called shusseuo (出世魚) – the Japanese have associated them with advancement in life and believe Japanese seabass are luck-bringer fish.
Like hirame, suzuki makes an elegant paper-thin sashimi, suzuki usu zukuri. Suzuki sashimi is often served with ponzu, a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.