Kajiki – [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’re a bit more firm and are typically served late autumn and tends to taste a little bit more “fishy” than tuna usually does. Their pink meat is also a little bit more firm than tuna is, 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!) – 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! – This massive fish was also particularly popular choice for gyotaku (Fish Rubbing Prints!)

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