【Reading】はた

【English Name】Grouper

Hata is a general name for white-fleshed fish of the family Serranidae of the order Perciformes; at sushi restaurants the mahata (convict grouper; written 真羽太) is mainly used. It exceeds 1 meter in length, and its brown horizontal stripes fade as it grows. Its translucent white flesh is characterized by a crunchy texture and a delicate sweetness, and its fat content increases the larger the fish. Its season is from late autumn to early spring; except for the summer spawning period, a stable flavor is obtained throughout the year. The production areas are centered in western Japan, such as Nagasaki, Fukuoka, and Yamaguchi. In nigiri, the methods of thin slicing (usu-zukuri) and searing the skin side (aburi) are common, and it is rated as a high-grade white-fleshed fish on par with flounder (hirame) and sea bream (tai).