What is mekajiki in sushi?女梶木
This time, I looked into the various names and seasons for sushi mekajiki.
How to call mekajiki
【mekajiki】swordfish メカジキ 女梶木
The swordfish is one of the largest swordfish in the marlin family. Some swordfish are large, exceeding 4.5 meters in length, and until recently it was thought to be an ancestor of barracuda or marlin. The (now discredited) English name “Swordfish” comes from the unique shape of the swordfish, which has a snout as sharp as a sword. Also, its scientific name is “gladius”, which is also named after the sword used in ancient Rome. There are many other names for swordfish throughout Japan. In some regions, it is called “Mezas, Mesala, Shutome.”
The peak season for mekajiki
Swordfish is a fish that can be landed all year round, but it is said to be especially delicious during the fall to winter months (October to March). Swordfish caught during this period is called “winter swordfish,” and is said to be exceptionally delicious because it has the most fat.
The main production area in Japan is Miyagi Prefecture, which accounts for approximately 43% of the national market share. In addition, they are landed in Chiba Prefecture, Tokyo such as Ogasawara, Kochi Prefecture, and Shizuoka Prefecture.
However, swordfish can often be found in supermarkets year-round, and many are frozen or imported from overseas such as Taiwan and Vanuatu, so you may not feel that it is in season. Also, in the summer, the fat content decreases, but in Kesennuma it is popular as “summer mecha” with a light taste.
