Seafood

Flathead grey mullet

ボラ　ぼら　bora

Also known asbora

At its best in Jan, Feb, Nov, Dec

Flathead grey mullet (bora), Japanese seafood — Flathead grey mullet (bora) is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Mar.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Flathead grey mullet: Sashimi — Sashimi

Winter fish are free of muddiness, with a springy bite.

Flathead grey mullet: Arai — Arai

Chilled in iced water, which tightens the flesh and sharpens the texture.

Flathead grey mullet: Shioyaki (salt-grilled) — Shioyaki (salt-grilled)

Grilled whole, with a fragrant skin.

Flathead grey mullet: Karaage (deep-fried) — Karaage (deep-fried)

Fillets fried in batter, which suits the mild flesh.

How to choose

A firm body with clear eyes. Fish from clean waters are best.

Storage

Gut and refrigerate, using within two days.

Main areas

Nagasaki
Aichi
Mie
Kagawa

Good to know

It changes name as it grows, which is said to be the origin of a Japanese phrase for coming to the end of something. Its roe, salted and dried, becomes karasumi, prized as a speciality of Nagasaki. Winter fish are regarded as free of muddiness and at their best.

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