Sometimes called Akamutsu, Nodoguro was named for the black colouration on the back of its throat. Often called the toro of white fish, it has an extrodinary amount of fattiness for a white fish, giving it its sought-after buttery texture. Often, these fish are sold exclusively to restaurants with prior relationships to the fishermen making them a rarity in the market. Nodoguro can be enjoyed in many ways, as delicate sashimi, a nice smokey grill, or deliciously broiled.