Isaki | grunt fish

Average: 3 (1 vote)
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Name Isaki
Other name (closest) Threeline grunt, chicken grunt
Latin name Parapristipoma trilineatum
Japanese name 伊佐木, いさき Isaki
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Perciformes
Family Harmulidae
Species P. Trilineatum
Genus Parapristipoma

Chicken grunt is the closest family to this fish. You may also call this fish threeline grunt in English. However, Isaki is not exactly chicken grunt or threeline grunt. If you see the picture below, chicken grunt has dorsal-fin, Isaki does not. Threeline grunt has black line in the body, Isaki does not. Therefore, Isaki is an exclusive fish in Oita, Nagasaki, and Kouchi, Japan.

Flavor & Texture
The light flavor of Isaki meat is interesting because there is a noticable fat layer between the skin and meat. There is a hint of sweetness. The meat is very light, easy to taste, and delicate texture. People love this fish if they love other white fish. The meat has white to pink color with silver to white skin. It has slightly pretty transparent color.

Isaki has weight between 0.4 - 2.2 lbs. It is consider small wild fish.

They can be caught by net or single rod. Even though they are available year round. The best season is rainy seasons to fall. They are available in shore with many rocks.

Sushi Preparation
Preparation needs more attention. The meat is easy to break. Chef should cut the meat in specific position so there is a skin part, fat layer and lean flesh in one cut so they can present a perfect sushi cut. Hard skin must be removed.

Rich with good protein, mineral and fat content. It has less mercury. However, high percentage of fat

Nutrition Fact 100 grams +3.5 oz
Protein (g)  
Fat (g)  
Saturated fat (g)  
Sodium (mg)  
Cholesterol (mg)  
Source of information:



Isaki. Soto, NYC. Happy Noms

Isaki fish. True World Foods.    

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.