Seafood
Sailfin poacher
ハッカク はっかく hakkaku
Also known ashakkaku, tokubire
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Rich with fat and sweet. The skin can be eaten if briefly scalded.
Shioyaki (salt-grilled)
Grilled with the hard, armour-like skin on. A Hokkaido staple.
Karaage (deep-fried)
Fried until the bones are edible, and pleasantly fragrant.
How to choose
A hard, angular body with a well-developed dorsal fin, and clear eyes.
Storage
Gut and refrigerate. Use within two days.
Main areas
Good to know
Its formal name is tokubire. The cross-section looks eight-sided, which is why it is called hakkaku, meaning eight corners. Males develop large dorsal and anal fins and fetch higher prices than females.
