Seafood
Atka mackerel
ホッケ ほっけ hokke
Also known ashokke
At its best in May, Jun, Jul
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Butterflied and dried
The standard. Grilled and served with grated daikon.
Chanchan-yaki (griddled with miso and vegetables)
Griddled with vegetables and miso.
Panko-breaded and deep-fried
The mild flesh works well.
Tsumire (hand-formed fish balls)
Chopped into balls for soup.
How to choose
For dried fish, thick flesh that is not over-dried. Fresh fish should have clear eyes and a firm body.
Storage
Fresh fish spoils extremely fast; eat the same day. Dried fish freezes well.
Main areas
Good to know
Because it spoils so fast, it is sold almost only dried outside the producing region. Rausu in Hokkaido is well known.
