What is hamo in sushi?鱧
This time, I looked into the various names and seasons for sushi hamo.
How to call hamo
【hamo】pike conger; sea eel ハモ 鱧
Conger is a large carnivorous fish resembling a snake that lives in coastal areas. Conger conger is also known to have several other names. There is a theory that the name comes from the Chinese word for sea eel, haiman, which then came to be called conger eel.
In China, conger conger is still called Haiman.
In addition, depending on the region of Japan, it is called ham, battamo, unihamo, etc.
The peak season for hamo
Conger conger is in season twice a year.
Early summer season: June to July
This period is before spawning and is when the conger conger conger conger stores their nutrients. For this reason, the flesh is fat and it is called summer conger.
Late autumn season: October to November
After spawning, this is the time when the conger conger conger conger stock up on nutrients for overwintering. As a result, their flesh becomes fat and fatty, and the surface of their bodies takes on a golden color, giving them names such as golden conger, matsutake conger, remand conger, and fallen conger.
Conger eel is mainly produced in western Japan, including the south of the Kii Peninsula in Wakayama Prefecture, Ehime Prefecture, Tokushima Prefecture, Yamaguchi Prefecture, and Nagasaki Prefecture. In particular, Akashi Port and Awaji Island are quite famous as conger conger production areas.
Conger conger is a nutritious fish, and you can enjoy its deliciousness to the fullest by eating it when it’s in season.
