Japan is full of culinary treasures that many people around the world have never heard of — and this week, I had the chance to try one of them: the magochi (also known as the bartail flathead). It’s a high-end delicacy in Japanese cuisine, and I was lucky enough to have my friend reel one in during a night fishing trip to Niigata. Here’s how it all went down.
🎣 The Fishing Trip: Night Fishing in Niigata
My friend Haruto and I hit the Niigata coastline for some night fishing — and the conditions were perfect. Calm waves, a cool breeze, and the chance to hook something special.
I had forgot my soft baits But Haruto hooked me up with some of his. After a couple minutes of fishing Haruto was hooked up on his Biggest Magochi!
🐟 What Is Magochi (Bartail Flathead)?
The magochi — or bartail flathead — is a bottom-dwelling predator with a prehistoric-looking face and surprisingly delicate meat. It’s considered a 高級魚 (luxury fish) in Japan and is often served as tempura or in upscale sushi restaurants.
Its firm white flesh is slightly sweet, low in fat, and super versatile when cooking. Despite its odd looks, this fish is gourmet-tier.
Cleaning and Preparing the Fish
Back home, I got to work cleaning and filleting the magochi. If you’ve never handled a flathead before, the body is long and flat with a large head — but it’s packed with great meat.
For this one, I went with karaage — Japanese-style fried fish. I coated the chunks in karaageko (Japanese seasoned flour), let them sit a few minutes, and deep-fried them until they were golden brown and crispy.
🍽️ Taste Test: Is It Really That Good?
Yes. It absolutely is.
The first bite surprised me — the meat was bouncy and a little chewy, with a fresh flavor that held up well to frying. The skin was very chewy and elastic, almost like a snack on its own. It had a totally different texture from the more common fried fish like aji or saba.
Definitely a unique fish — not melt-in-your-mouth like some others, but super satisfying. The collars on this thing were packing some fat! Those were melt in your mouth!
🧠 Final Thoughts & Fishing Tips
If you’re ever fishing in Japan, especially around coastal areas like Niigata, keep an eye out for Magochi. They tend to hang near the bottom and love lures that bounce or glide. Be patient — the payoff is worth it.
I never expected such a funky-looking fish to deliver such premium flavor. This catch-and-cook experience reminded me why I love fishing in Japan so much — you never know what rare treasure you’ll hook next.
🎥 Watch the Full Catch-and-Cook Adventure
Want to see how it all went down? I filmed the full experience — from the ocean to the dinner table. Watch the video below and don’t forget to subscribe for more Japan fishing adventures, Japanese cooking, and language tips!
👉 Watch here:
💬 Let’s Chat!
Have you ever tried magochi or another Japanese fish you’d never heard of before? Leave a comment and let me know — or tell me what fish you want to see me catch and cook next!
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