【Reading】あかがれい

【English Name】Flathead flounder

Aka-garei (Hippoglossoides dubius), a saltwater fish of the family Pleuronectidae in the order Pleuronectiformes, is said to have been named because the underside of its body takes on a reddish tint. It mainly inhabits sandy-muddy bottoms at depths of about 100 to 500 m in northern Japan, centered on the Sea of Japan side, and is often landed by bottom trawling.

Its flesh is white, soft, and high in moisture, and it is known as a fish whose freshness deteriorates relatively quickly. As a sushi topping, it is served as nigiri or sashimi as a light yet elegantly sweet white-fleshed fish, and the engawa (the fin-base muscle) is prized as a part that is fatty and offers a distinctive texture.

Its peak season is mainly winter, and it is said to gain fat and improve in flavor from December to February. As production areas, the Sea of Japan coast, including Toyama and Fukui Prefectures, is the main fishing ground.

As preparations, simmered dishes and dried fish are also common, and the overnight-dried version (ichiya-boshi) is widely enjoyed because the umami becomes concentrated. Fresh ones are eaten as sashimi or sushi, but because of its high moisture content, the technique of kelp-curing (kobu-jime) to draw out excess moisture is often used.