The freshness of the cutlass fish is good, and the large ones are delicious both grilled with salt and sashimi! !

●Ecology and characteristics of hairtail

●What is hairtail

Classification: Fish ＞ Ray-finned fish ＞ Perciformes ＞ Mackerel ＞ Hairtail family ＞ Trichiurinae ＞ Hairtail genus (From Japan Oceanographic Data Center)

Scientific name: Trichiurus lepturus Linnaeus, 1758

Japanese name: Tachiuo / Hairtail

English name: Largehead hairtail, Cutlassfish Other names: Tachinouo, Hakuuo

The Taichu, belonging to the Trichiurus genus in the Trichiuridae family, is considered a species with ongoing debates regarding its classification. It is found in subtropical and temperate marine regions worldwide. Some theories propose that the Taichu from different regions may actually be separate species, while others suggest they belong to the same species.

The name “Tachiuo” has different proposed origins. One theory links it to the appearance of the fish’s body, resembling the shape of a “tachi” sword. Another theory associates it with the fish’s behavior of swimming in an upright position, resembling the word “tachi” meaning “standing” in Japanese.

In English, it is referred to as “Largehead hairtail” or simply “Hairtail,” which likely relates to the appearance of the slender tail extending from the dorsal fin. It is also known as “Cutlassfish,” inspired by the curved blade of a cutlass sword.

Taichu is often caught in bottom trawling nets, resulting in more affordable prices for these catches. However, larger and well-preserved Taichu caught through fishing are treated as a relatively high-end delicacy.

●Tachiuo is a fish that is in season in summer

The Tachiuo, or Largehead hairtail, is caught throughout the year, and it is said that its flesh quality and taste do not vary significantly. Its spawning period occurs from June to October, aligning with the best time for consumption. The peak season for Taichu, known for its prime taste, extends from July to around October, spanning from summer to autumn. During this period, fishing from breakwaters becomes a popular activity.

Source: Tachiuo: ecology, characteristics, production area and season

URL: タチウオ／太刀魚／立魚 : 旬の魚介百科 (foodslink.jp)

yoshijikawano(@uonekosuke) • Instagram写真と動画

“Sculpting 100 Fish Species Challenge” (14/100) Sculpting cutlass fish Dynamically serving cutlassfish

『姿造り100魚種チャレンジ』(14/100)太刀魚の姿造り　太刀魚をダイナミックに盛り付ける – YouTube

Trainer in charge: Yoshiji Kawano

English translation by ChatGPT.