Seafood

Bluefin searobin

ホウボウ　ほうぼう　houbou

Also known ashoubou, hobo

At its best in Jan, Feb, Nov, Dec

Bluefin searobin (houbou), Japanese seafood — Bluefin searobin (houbou) is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Bluefin searobin: Sashimi — Sashimi

A refined white flesh with a sweetness to it. Also suits curing with kelp.

Bluefin searobin: In clear soup — In clear soup

The bones give a clear, excellent broth.

Bluefin searobin: Nitsuke (simmered in sweet soy) — Nitsuke (simmered in sweet soy)

Simmered in sweet soy until the flesh flakes away.

Bluefin searobin: Bouillabaisse — Bouillabaisse

Good in a Western-style seafood soup, to which it gives fine flavour.

How to choose

A vivid red body with brilliant blue-green inside the pectoral fins. A firm body.

Storage

Gut and refrigerate. The firm flesh holds for two to three days.

Main areas

Chiba
Ibaraki
Nagasaki
Fukushima

Good to know

The inside of the pectoral fins is a brilliant blue-green, and spread open they look like butterfly wings. The name is said to come from the booming sound it makes with its swim bladder. It walks along the seabed on finger-like rays beneath the pectoral fins.

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