【Reading】まつかわがれい

【English Name】Barfin Flounder

Matsukawa-garei is a large white-fleshed fish belonging to the family Pleuronectidae, genus Verasper, with adults reaching a body length of about 60–80 cm. The Japanese name is said to derive from the fact that its body surface has a roughness resembling pine bark. Black horizontal bands running across the dorsal, anal, and caudal fins are its outward distinguishing marks, and it can be told apart by this from the closely related hoshigarei, which has spots.

Its distribution spans the Sea of Japan side north of off Ibaraki Prefecture and Wakasa Bay, the southern Sea of Okhotsk, and the North Pacific. It is carnivorous, feeding mainly on crustaceans, polychaetes, and shellfish. Its spawning period is generally from November to April.

Natural resources are extremely scarce; in Hokkaido, in the 1980s, the resource was depleted to the point where annual landings fell below one ton. Subsequently, juvenile-release programs steadily bore fruit, and from 2008 onward annual catches recovered to and continued above 100 tons. Those caught off Hidaka, Iburi, and Oshima in Hokkaido measuring 35 cm or more are shipped under the brand name "o-cho" (king flounder). In Aomori Prefecture, aquaculture using spring water from the Seikan Tunnel is also being carried out.

When used as a sushi ingredient, its firm texture and deep, profound umami are its appeal. Unlike common flounder, for which simmering (nitsuke) is the mainstream, this species is especially highly rated for raw consumption such as sashimi and carpaccio. It is also used in creative dishes such as saikyo-zuke (Saikyo miso marinade) and shio-koji marinade. On the IUCN Red List, it is listed as Vulnerable (VU).