Gokko is a distinctive local fish that is rarely eaten outside Hokkaido. Its official Japanese name is Hoteiuo, and it has become a seasonal specialty of northern Japan.
The name “Gokko” comes from the fish’s unusual, endearing appearance. Its body is plump and rounded, with a swollen belly that resembles the cheerful figure of Hotei, one of Japan’s Seven Lucky Gods.
Male and female Gokko have different body colors. Males have a dark, tadpole-like appearance, while females tend to have a noticeably paler body.
Gokko approaches shallow rocky coastal waters from December through March to spawn. During this period, fishermen catch the fish using fixed nets and other fishing methods.
Female Gokko are particularly prized because they carry a large quantity of eggs during the spawning season. These eggs are considered especially delicious, making females more valuable in the market than males.
Gokko has a mild, delicate flavor that is often compared with monkfish. Its body contains a large amount of gelatinous tissue, giving the fish a distinctive soft and pleasantly springy texture when cooked.
The combination of the mild flesh and rich eggs makes Gokko a particularly interesting seasonal food for travelers who want to discover seafood that is deeply rooted in Hokkaido’s local food culture.
Because Gokko is not commonly found outside Hokkaido, encountering it during winter offers a chance to experience one of the region’s more unusual local seafood specialties.
December, January, February and March