from Takeoka

Cutlassfish

Thick and tender meat

Cutlassfish from Takeoka, Chiba Prefecture, have a rich, thick meat and a high fat content.
Depending on when they are caught, their high fat content is said to be comparable to that of tuna.

Cutlassfish are caught throughout the country, from Hokkaido in the north to Okinawa in the south.
Their entire body lacks scales and is covered with a pigment called “guanine,” which is why they have a silver mirror-like shine.
They are referred to as “tachiuo” in Japanese, meaning “swordfish." It is said they are named this because they resemble a sword with their lean, elongated bodies, which have a silver-like shine. It is also said that they are called “tachiuo,” meaning “standing fish,” because they swim with their heads held upright.

Among the cutlassfish caught in the sea around Japan, those from Takeoka are large, with thick meat and a high fat content. Especially, the quality of meat is outstanding from December to February, a time when cutlassfish are considered the most delicious.
During this period, with their tender meat, cutlassfish are noted for their distinct deliciousness.
Takeoka cutlassfish are caught meticulously one by one and are highly rated for their exceptionally beautiful bodies.

In particular, very thick cutlassfish from Takeoka, whose bodies can reach one to two meters in length, are rich in fat. It is said that their fat content is comparable to that of tuna underbelly. It is also said that they even surpass sea breams in deliciousness.