Category: Shiromi (white fish).
Season: From winter to summer.
Very little information is available in English regarding this fish, which is rather uncommon as a sushi tane, especially in North America. Hachibiki is a deep water fish typically found at depths of 300 to 900 feet. I believe that it is considered a shiromi (white flesh fish) but it could pass for akami due to its “katsuo-like” reddish flesh. It’s actually often called aka saba (赤鯖) or red mackerel due to its color.
Not typically used as an Edomae neta, hachibiki is nonetheless quite tasty, with good fat content and firm texture.