from Takeoka

Cutlassfish

Thick and plump meat

Cutlassfish from Takeoka, Chiba Prefecture, has thick, fatty flesh.
Depending on the season, the fat content is said to be as rich as fatty tuna.

Cutlassfish are produced all over Japan, from Hokkaido in the north to Okinawa in the south.
The hairtail fish has no scales and is covered entirely in a pigment called guanine, which gives it a silvery, mirror-like shine.
Its name comes from the fact that its long, slender, silvery-white body resembles a "tachi" (long sword), but there is also a theory that it is called the "standing fish" because it swims with its head vertical.

Among them, the Cutlassfish caught in Takeoka are large and thick-fleshed, with plenty of fat. The meat is particularly good from December to February, and is considered to be at its most delicious.
The flesh is plump and has a very strong flavor.
The cutlassfish from Takeoka are carefully caught one by one by fishing, and are highly regarded for their beautiful bodies.

The extra-thick cutlass fish from Takeoka, Chiba Prefecture, which can grow up to 1 to 2 meters long, has particularly good fat, and is said to be "on par with fatty tuna" and "its flavor surpasses that of sea bream."