Largehead Hairtail [Tachiuo]

Japanese Name and Pronunciation:

[tachiuo]

In Japanese cuisine, “Tachiuo” refers to the Largehead hairtail, a popular and prized fish known for its distinctive appearance and delicious taste.

Tachiuo is a slender and silver-colored fish, earning its name due to its resemblance to a Japanese sword (Tachi). It is caught in various fishing ports throughout Japan, but it is especially popular in the western regions, particularly from Kansai and beyond, where it has been cherished and used in a variety of dishes.

In Wakayama Prefecture, known for having the highest catch volume of Tachiuo in Japan, the fish’s exceptional freshness is utilized in a wide array of preparations, making it a beloved local favorite. Tachiuo is enjoyed in sashimi, where its delicate flavor is showcased beautifully, as well as in sushi, grilled, tempura, and deep-fried dishes, among others.

Tachiuo is caught and available throughout the year, making it delicious to eat in any season. However, its peak season aligns with the spawning period from July to November. During this time, when the fish is at its best, the fat content is highest, making it especially delicious.

In Japanese cuisine, Tachiuo is prepared in various ways, including grilling, frying, and sashimi. It is often enjoyed as “Aburi,” where the fish is lightly seared to enhance its natural taste while retaining its moistness.The fish’s tender yet firm texture, along with its sweet and mild flavor, makes it a favorite among seafood enthusiasts.

Seared Largehead Hairtail Sushi [Tachiuo no Aburi]