Kick off your new year with some yummy suma in the next edition of Kanda Wadatsumi and JF Zengyoren’s popular Japanese Fish Seminar!

Suma Tataki

Suma (スマ), or Mackerel Tuna, is sometimes known as the “phantom” luxury fish in Japan. Primarily a cold water fish, it is usually caught during the cooler summer-autumn season in Japanese waters.  Unlike other fish, suma does not swim in a school and is usually fished by coincidence with maguro (まぐろ, tuna) and katsuo (かつお, skipjack tuna). Its “phantom” nickname comes from the small number of fish available throughout the season, making it hard to obtain both in and outside of Japan. However, Ehime Prefecture is working to meet the demand by breeding high-quality suma in her waters.

Leek soba with aburi suma

Due to its highly fatty nature, the fish can be enjoyed done in various ways. It is commonly prepared as sashimi tataki (seared sashimi), in nabe (hot pots), sushi, baked, etc. Its meaty taste is similar to maguro and katsuo, and the most sought after cuts are the chutoro (中とろ, medium fatty back) and ōtoro (大とろ, fatty belly). When eaten as sashimi, its meat has a mochi-mochi (bouncy/springy) texture. Suma also lacks the fishiness that turns people off seafood and can be used in both Japanese and western cuisine.

Baked Suma


Every month, Kanda Wadatsumi and JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure. If you’re interested to learn more about the Fish Seminar head to our Facebook page to find out how you can reserve your seat.

The Japanese Fish Seminar
Sat, 14 Jan
12pm – 3pm
Kanda Wadatsumi
50 Tras Street




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