Mekajiki – [Sushi|Foodlore]

Description

 Kajiki. – (Marlin, “Swordfish.”) – Hiragana: かじき Katakana: カジキ Kanji: 旗魚, 眼梶木.  – Seasons: Various.

• About this fish:  Marlin are long beaked relatives of Tuna, famous for their sword like noses & large ‘Sail-like’ dorsal fins. – Their taste & colour is pretty much identical to tuna, however they are typically served late autumn and the flavor tends to taste a little bit more “Fishy” than tuna usually is. Their pink meat is also a little bit more firm than tuna, so fittingly, it may be scored along the top with thin cuts (called Kazari-boucho (飾り包丁) to increase the meat’s tenderness! (Almost looks like it was in a sword fight!) Overall marlin are a bit of a less common sight to see at most sushi bars and restaurants today; but long before tuna became the most popular Sushi fish, Marlin were once the #1 prized fish used for Sashimi! – Mostly because marlin can grow to be absolutely gigantic! – (The largest pacific blue marlin ever caught on a rod, near Hawaii weighed in at 1,805-pounds in 1970! thats about as heavy as a car!) – Among anglers worldwide it has been said to be “a fish that would fight back using its long sword-like nose” Hence, the impressive nickname of “Sword-fish!” But of course, used practically, the fish actually uses it like a bat, swinging it at other fish and knocking them out, rather than stabbing or impaling! (its also known as the “sailfish” because its large dorsal fin is retractable!)
This massive fish was also particularly popular choice for gyotaku (Fish Rubbing Prints!)

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]