Kuromutsu (Japanese blue fish) is abundant throughout the coastline of Japan, the southern part of Korea and the northern part of Taiwan. They love to eat small fish, shrimp, crab and squid; for this they have numerous sharp canine teeth on the upper and bottom jaws. Young Koromutsu live close to the shoreline but they change their field of activity as they grow up to the deeper ocean. As a matter of fact, most Koromutsu that we find at the fish market have been caught in the deep sea, ranging from 200 to 700 meters (650 to 2300 feet). Kuromutsu might not be the most appealing-looking fish, but it has some of the most deliciously marbled white meat in spite of it's appearance. You can find Kuromutsu almost a year round in Japan but the best season for this fish is in winter. The popular cooking method is poaching and eating raw as sashimi.
The above photo and blip is courtesy of Kanoyama Japanese Restaurant in New York, which had the best short description online of what I had tonight at Wahiro in Singapore. We chose to have our Kuromutsu done 2 ways, sashimi on the one side and grilled on the other. As my cousin seems to like to say, it was sweeeeeeeeeeet. And in this case, literally so.