We have prepared small yet fatty Nodoguro (Blackthroat seaperch; also called Akamutsu in some regions of Japan). Their fat is creamy and pleasant to eat. Simply broil to enjoy the real umami of Nodoguro.
Conger eels caught in the sea off the coast of the San-in region are known for their freshness and lack of a strong fishy aroma. We soak the fresh conger eels in brine and then dry them thoroughly to concentrate their umami flavor. You can simply broil and enjoy, but they are also excellent as tempura (deep fried in batter).