Seafood
Striped beakfish
イシダイ いしだい ishidai
Also known asishidai
At its best in Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Among white fish this has a particularly firm bite. Sliced thin, the spring stands out.
Shioyaki (salt-grilled)
Grill the skin side until fragrant. Good flavour sits just under the skin.
Nitsuke (simmered in sweet soy)
Simmered in sweet soy. The bones give a good broth.
In clear soup
The head and bones give a clear, refined broth.
How to choose
Clear banding and a firm body. Clear eyes, with the beak-like teeth intact.
Storage
The firm flesh keeps well. Gut and refrigerate, using within two to three days.
Main areas
Good to know
Young fish carry seven clear black bands, which fade with age; old males develop a black snout and are called kuchiguro, black mouth. Its powerful teeth crush the shells of molluscs and sea urchins.
