Suzuki, also written as 鱸, is a white-fleshed fish deeply rooted in Japanese food culture. It is famous as a “shusseuo,” a fish whose name changes as it grows. Records appear as early as the Kojiki (712) and Engishiki (927), showing that Suzuki has long been valued as a high-class fish. With its mild yet refined flavor, it is enjoyed raw as sashimi, as “arai” (chilled sashimi), grilled with salt, and more. It is highly popular both in the market and among anglers, and is considered a summer delicacy in Japan.
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Basic Information of Suzuki
Scientific Name, Classification, and Kanji
The scientific name of Suzuki is Lateolabrax japonicus (Cuvier, 1828). It belongs to the family Moronidae and is widely distributed around the coasts of Japan. Written in kanji as 鱸, it is also known as one of Japan’s “difficult-to-read fish names.”
Name Changes as It Grows (Seigo, Fuko, Suzuki)
Suzuki is a shusseuo, and its name changes depending on growth stage. Small fish are called “Seigo,” those around 40 cm are called “Fuko,” and when they reach a larger size they are called “Suzuki.” Depending on the region, they may also be called “Hane” or “Madaka.” Because of this growth-linked name change, it is considered an auspicious fish symbolizing success.
Size and Weight (cm and kg)
Adult Suzuki can reach 70–100 cm in length and weigh over 5 kg. In the market, most commonly seen are individuals around 40–60 cm. They are also highly popular as game fish due to their size and strength.
Ecology and Distribution of Suzuki
Habitat in Bays, Coasts, and Estuaries
Suzuki prefer brackish waters and inhabit inner bays, estuaries, and coastal areas. They feed on shrimp and small fish, and in summer move actively into river mouths where fresh water mixes with seawater.
Growth Process from Juvenile to Adult
Juveniles appear in spring in coastal and river mouth areas, where they grow as Seigo, then Fuko, and finally reach Suzuki stage. In autumn they move offshore, then return nearshore during spawning season. This life cycle repeats until adulthood.
Seasonal Movement and Water Temperature
Suzuki are sensitive to water temperature. From spring to summer they move toward estuaries, while in autumn and winter they shift to deeper waters. They prefer water temperatures around 20°C. In summer, the flesh becomes firm and develops a rich, refined taste, making it the best season to eat.
Distribution (Japan, China, etc.)
Suzuki are found widely along Japanese coasts, from southern Hokkaido to Kyushu, as well as in China and the Korean Peninsula. Tokyo Bay, Osaka Bay, and the Ariake Sea are especially famous fishing grounds for Suzuki.
Suzuki in Fisheries and Aquaculture
Differences Between Wild and Farmed Suzuki
Wild Suzuki are known for their firm flesh and distinctive flavor, especially valued in summer when quality peaks. Farmed Suzuki, on the other hand, provide stable supply with a milder and less distinctive taste, making them suitable for various dishes.
Fishing Methods and Market Distribution
Fishermen catch Suzuki using set nets, gillnets, and lures. In the market, they are sold fresh whole, as fillets, or processed products. Both sushi restaurants and home cooks enjoy Suzuki in different forms.
Price and Market Value
In supermarkets, fillets can be purchased for a few hundred yen, while large wild Suzuki can fetch several thousand yen per fish. At high-end sushi restaurants, they are served as sashimi or sushi, with price varying depending on origin and quality.
Taste and Cooking of Suzuki
Season and Flavor Characteristics
The best season for Suzuki is summer. During this time, the flesh has just the right amount of fat and firmness, offering a clear, refined flavor. In winter, the taste becomes lighter, requiring creative cooking methods to bring out the umami.
Flavor of the Skin and Cooking Tips
The skin of Suzuki has rich flavor. It is recommended to prepare it in ways that enhance this, such as blanching or lightly searing the skin. This method enhances aroma and makes the flesh more flavorful.
Sashimi and “Arai” (Chilled Sashimi)
Arai, a method of chilling sashimi in ice water, is a classic way to enjoy Suzuki in summer. It gives the flesh a refreshing texture and taste, best served with ponzu or miso vinegar sauce.
Popular Recipes (Salt-grill, Meunière, Simmered, Poêlé, etc.)
In Japanese cuisine, Suzuki is enjoyed as salt-grilled fish, simmered dishes, or miso soup. In Western cooking, meunière, poêlé, and tomato stews are popular. In Chinese cuisine, steamed Suzuki is a delicacy. Its versatility makes it an excellent fish for many cooking styles.
Cultural and Historical Aspects of Suzuki
Origin of the Name and Historical Records
The origin of the name “Suzuki” has several theories, including that the white flesh was seen as “pure” or that the shiny scales resembled bells (suzu). Historical records show its presence in the Kojiki and Heike Monogatari, demonstrating its long cultural value.
An Auspicious Fish
Because its name changes as it grows, Suzuki is called a “shusseuo” (promotion fish) and used in celebrations and New Year dishes. It symbolizes success in business and personal advancement, making it a lucky fish in Japanese tradition.
Regional and Market Names
Names vary by region: in Kanto it is known as Fuko or Seigo, while in Kansai it may be called Hane. Understanding these names makes shopping at fish markets more enjoyable and informative.
Suzuki and Fishing
Seabass Fishing with Lures
Among anglers, Suzuki is commonly known as “sea bass” and is one of the most popular targets for lure fishing. It can be caught around river mouths, ports, and piers, attracting both beginners and experts.
Fishing Seasons in Rivers and Estuaries
From spring to autumn, Suzuki fishing is active in estuaries. Night fishing and timing with tidal movements increase success. Larger fish are best targeted from summer to autumn.
Flavor Differences Between Individuals
The taste of Suzuki can vary among individuals, with some having a slightly river-fish-like flavor. Proper bleeding and freshness control after catching is essential to ensure the best taste when eaten raw or cooked.
