【Reading】ほしがれい

【English Name】Spotted Halibut

The hoshigarei (spotted halibut, Verasper variegatus) is a large flounder classified in the genus Verasper of the family Pleuronectidae in the order Pleuronectiformes. Its body length can exceed 60 cm. The black round spots scattered on the dorsal, anal, and caudal fins as well as the blind side are distinctive and are said to be the origin of the name "hoshi" (star).

Its range is the sandy-muddy continental shelf from southern Hokkaido southward along the Sea of Japan and Pacific coasts, extending to the Korean Peninsula, the Yellow Sea, and the East China Sea. The spawning season is mainly December to February, tending to come later the further north.

Even among white-fleshed fish it is rated especially highly, and it is not unusual for it to fetch prices above wild hirame (bastard halibut). The flesh is translucent with a fine texture that resists toughening even when heated. The flavor is light yet conveys delicate sweetness and umami, and early summer around May-June is considered the time when the flesh is at its fullest. The engawa (fin muscle) also has good fat and excellent bite.

At sushi restaurants it is served as thinly sliced sashimi or nigiri, and many craftsmen treat it as a top-grade white-flesh topping. Major production areas include Iwate, Miyagi, Mie, and Nagasaki. In Iwate, the bulk of the catch is said to be released (hatchery) fish, suggesting a decline in natural resources.