◆Adopted as a hospitality food for the 2023 G7 Miyazaki Agriculture Ministerial Meeting

Exceptional flavor and fat

According to analysis by a specialized institution (*), "akabana" contains 2 to 3 times as much fat as kampachi and 4 to 6 times as much EPA and DHA.
Oleic acid and other indicators of taste and nutritional value were also higher than those of red bluefin tuna.
Aged fish has a different texture, more flavor and sweetness, and does not have the fish's characteristic odor, and its blood is less likely to change.

all-purpose fish (e.g. the Japanese fluvial sculpin, Cottus pollux)

Its white meat has a light, elegant flavor and can be enjoyed in a variety of ways, including sashimi, teriyaki, salted and grilled, simmered dishes, carpaccio, and more.
The meat is firm and tastes like Kue, even when used as an ingredient in a hot pot or other dishes where the meat tends to fall apart.

Rarity and topicality

The 7-8K-up visuals evoke special emotions in those who encounter them and entice those who eat them.
In the Goto region of Nagasaki, it is dedicated to shrines as a fish of good luck and is called "phantom fish.
It was also introduced as a phantom fish on Nippon Television's "Arashi ni shiyagare.