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Nodoguro (Blackthroat Sea Perch, Fresh)
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Nodoguro (Blackthroat Sea Perch, Fresh)

Nodoguro (Blackthroat Sea Perch, Fresh)

Select Seafood Cuts
From $3.17

Original: $9.06

-65%
Nodoguro (Blackthroat Sea Perch, Fresh)—

$9.06

$3.17

The Story

Nodoguro (Blackthroat Sea Perch) is also referred to as Akamutsu. Its name comes literally from the back of its throat being black. Peak season is Fall to Winter, caught on the coast of Japan. It is one of the more expensive fish in the market. Average piece weighs roughly 1.30LB, but sizes will vary.

Sold by Piece

*We can do additional service work for a small fee, please choose option from dropdown menu*

Disclaimer: 

1. This item is subject to market prices and may increase without notice.
2. This product is pre-ordered and is subject to market availability. If unavailable, this will be removed from your order and you will not be charged.
3. If fillet service is requested and head and bone are needed, please mention them in the order notes. Otherwise, these parts will not be sent.
    Nodoguro (Blackthroat Sea Perch, Fresh) - Image 2

    Details & Craftsmanship

    Every detail has been carefully considered to bring you the perfect product.

    Description

    Nodoguro (Blackthroat Sea Perch) is also referred to as Akamutsu. Its name comes literally from the back of its throat being black. Peak season is Fall to Winter, caught on the coast of Japan. It is one of the more expensive fish in the market. Average piece weighs roughly 1.30LB, but sizes will vary.

    Sold by Piece

    *We can do additional service work for a small fee, please choose option from dropdown menu*

    Disclaimer: 

    1. This item is subject to market prices and may increase without notice.
    2. This product is pre-ordered and is subject to market availability. If unavailable, this will be removed from your order and you will not be charged.
    3. If fillet service is requested and head and bone are needed, please mention them in the order notes. Otherwise, these parts will not be sent.

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