Seafood

Chicken grunt

イサキ　いさき　isaki

Also known asisaki

At its best in May, Jun, Jul

Chicken grunt (isaki), Japanese seafood — Chicken grunt (isaki) is at its best in May, Jun, Jul. It is in the market from Apr to Sep.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Chicken grunt: Sashimi — Sashimi

Rich and sweet. Also good with the skin lightly seared.

Chicken grunt: Shioyaki (salt-grilled) — Shioyaki (salt-grilled)

The flesh turns light and fluffy.

Chicken grunt: Nitsuke (simmered in sweet soy) — Nitsuke (simmered in sweet soy)

Simmered in sweet soy.

Chicken grunt: Acqua pazza — Acqua pazza

Also suits Western-style poaching.

How to choose

A yellowish body, good thickness and clear eyes.

Storage

Gut and refrigerate. Use within one or two days.

Main areas

Good to know

Fattest during the rainy season, when it is called tsuyu-isaki. Young fish have yellow stripes and are nicknamed uribo.

Back to the calendar

At their best around the same time