from Yawatahama

Shirakawa

Concentrated sweetness and tastiness

There are three kinds of tilefish: white tilefish, red tilefish, and yellow tilefish. Among these, white tilefish are special, and their catch is the smallest. Red tilefish are often found in the market, and white tilefish are also called “Shirakawa (white skin).”

White tilefish inhabit deep holes in the seabed composed of sand and mud, growing by preying on shrimp, crabs, and lugworms that dwell near the sea floor. Because they do not migrate or rise to the surface, they maintain a firm body with high-quality fat stored within.
White tilefish are renowned for the exceptional quality of their meat, which is noted for its sweetness and delicious flavor.

Another characteristic of white tilefish is their elastic meat, which has an extremely delicate and fine texture, accompanied by a generous amount of fat. This quality has contributed to their popularity in recent years.