Meeting the Colorful “Irabucha” Fish in Okinawa – Local Names, Ocean Encounters, and How Islanders Eat It (Nakanoshima Beach, Miyako Island)

When visiting Okinawa, one of the local specialty dishes you’ll inevitably hear about is “Irabucha.” This uniquely named fish symbolizes the richness of Okinawa’s seas, and its appeal extends beyond its appearance to its taste. In this article, I’ll explain all about Irabucha, incorporating my personal encounter and tasting experience in Miyakojima, from its various names to how to spot it in the ocean and how to enjoy eating it.

What is Irabucha?

Irabucha is the collective term for “parrotfish” in Okinawa. In the Okinawan dialect, “Irabu” means “to select,” and “cha” refers to fish. Thus, the name implies “selected/choice fish.”

Interestingly, according to locals, only the blue-colored parrotfish are called Irabucha. In standard Japanese terminology, this often refers to species like the Humphead parrotfish (Scarus microrhinos), the Bicolor parrotfish (Cetoscarus bicolor), and the Bluebarred parrotfish (Scarus ghobban).

However, even within these species, juvenile fish or those that don’t have a blue coloration aren’t called Irabucha. Since the adult and juvenile forms were once thought to be different species, non-Irabucha forms have different names. This color-based naming convention reflects the depth of Okinawa’s fish culture.

Vibrant Colors and Adorable Appearance

Among the various Irabucha species, the Humphead parrotfish (Scarus microrhinos) particularly stands out. Its vibrant blue color seems to embody the tropical sea itself. Even in the blue Okinawan waters, the bright blue Humphead parrotfish is exceptionally vivid and eye-catching. Interestingly, this species can also be spotted in other tropical regions like the Maldives (though Okinawa’s parrotfish tend to be a bit smaller than those in the Maldives).

As the English name “parrotfish” suggests, this fish has a distinctive mouth reminiscent of a parrot’s beak. Combined with its large eyes, it gives a very endearing impression. For divers and snorkelers, it’s one of the most popular fish that brings a smile to your face when encountered underwater.

Clearing Up Misconceptions About Irabucha and Poisonous Fish

Here’s an important point to note: Irabucha is sometimes mistakenly considered poisonous in mainland Japan. This is because there is a poisonous fish called Aobuda (Blue parrotfish, Scarus ovifrons) that belongs to the same Scaridae family.

While the Blue parrotfish is indeed a well-known poisonous fish and absolutely not suitable for consumption, the species known as Irabucha (Humphead parrotfish, Bicolor parrotfish, Bluebarred parrotfish, etc.) are different from the Blue parrotfish and can be safely eaten.

This misconception arises from the diversity of the Scaridae family and regional differences in naming. In Okinawa, safe-to-eat parrotfish are clearly distinguished as “Irabucha,” separate from the poisonous Blue parrotfish.

How to Encounter Them in the Ocean

Okinawa’s waters are a treasure trove of Irabucha. Particularly in the coastal shallow areas of Miyakojima and Ishigaki Island, numerous parrotfish reside. With good luck, you can see them even while snorkeling or skin diving. Their colorful bodies and distinctive swimming style make them easily identifiable even for beginners. The sight of them swimming leisurely around coral reefs truly symbolizes the Okinawan sea.

However, it’s important to note that catching them on your own is strictly prohibited. This would constitute poaching and could be punishable by law. To protect the marine ecosystem, please enjoy observing them visually only.

Based on my personal experience, a spot where you’re almost certain to encounter Irabucha is Nakanoshima Beach (Kayaffa) on Shimojishima Island in Miyakojima City. It features coral reefs with abundant marine life, perfect for snorkeling and skin diving. While there are no toilets or showers in the vicinity, requiring some planning for changing clothes, it’s still one of my personally recommended beaches.

*Note: While Nakanoshima Beach boasts exceptional water clarity and rich marine life compared to other beaches in Miyakojima City, making it ideal for snorkeling and skin diving, there was a recent swimming accident involving a skin diver. Please be cautious and avoid swimming beyond your capabilities.

The Taste of Irabucha

So what does Irabucha actually taste like? I tried it as sashimi at an izakaya (Japanese pub) in Miyakojima.

The brilliantly blue Irabucha that was swimming leisurely at Nakanoshima Beach just earlier – contrary to its vivid appearance, its meat is a very pale white-pink color.

Taking a bite, what spreads in your mouth is a clean, mild flavor. It has the delicate taste characteristic of white fish, but you can also sense the ocean’s aroma. With little fat, the texture is light, and the aftertaste is refreshingly clean. This makes it an ideal fish dish for those who are dieting or prefer lighter flavors. Another attraction is the ability to consume protein without worrying about calories.

As for cooking methods, enjoying it raw as sashimi, carpaccio, or marinated dishes is recommended. Additionally, Okinawan-style preparations such as salt-grilled, simmered, or deep-fried are also popular. Particularly, “Irabucha no Nbushi” (parrotfish simmered with island vegetables and miso) is beloved as a local dish.

Summary

Irabucha symbolizes the richness of Okinawa’s seas, continuing to captivate many people with its beautiful appearance and unique taste. While there are misconceptions about it being poisonous in mainland Japan, properly selected and safe Irabucha plays an important role in Okinawa’s food culture.

When visiting Okinawa, try tasting Irabucha at least once. And if possible, observe them in their natural underwater habitat. Through Irabucha, experience the wonders of Okinawa’s nature, culture, and the bounty of the sea.