Seafood

Sailfin sandfish

ハタハタ　はたはた　hatahata

Also known ashatahata

At its best in Jan, Feb, Nov, Dec

Sailfin sandfish (hatahata), Japanese seafood — Sailfin sandfish (hatahata) 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

Sailfin sandfish: Shottsuru nabe — Shottsuru nabe

A hot pot of Akita made with fish sauce, simmered with vegetables.

Sailfin sandfish: Shioyaki (salt-grilled) — Shioyaki (salt-grilled)

Grilled whole; it has no scales, which makes it easy to eat.

Sailfin sandfish: Dried overnight — Dried overnight

Dried overnight, which concentrates the flavour.

Sailfin sandfish: Dengaku — Dengaku

Grilled and spread with miso.

How to choose

A firm body. Fish with a swollen belly full of roe are especially prized. Clear eyes.

Storage

Having no scales makes preparation easy. Gut and refrigerate, using within two days.

Main areas

Akita
Tottori
Hyogo
Ishikawa

Good to know

The prefectural fish of Akita. It comes inshore to spawn around the season of thunder, which is why its Japanese character combines fish and god. The roe, called buriko, is prized for its distinctive stickiness and bite. It is also the base of the fish sauce shottsuru.

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