Spotted knifejaw
イシガキダイ いしがきだい ishigakidai
Also known asishigakidai
At its best in Jun, Jul, Aug
When it is at its best
In seasonAvailable
How to cook
Sashimi
Even firmer than striped beakfish. Suits slicing thin.
Shioyaki (salt-grilled)
Grill the skin side until fragrant. The flesh holds together well.
Nitsuke (simmered in sweet soy)
Simmered in sweet soy; the gelatinous skin turns meltingly soft.
Nabe (hot pot)
The bones give a deep broth, and the flesh does not fall apart.
How to choose
Clear stone-wall spotting, with good thickness and firmness through the body.
Storage
The firm flesh keeps well. Gut and refrigerate, using within two to three days.
Main areas
Good to know
The black spots covering the body look like a stone wall, which is where the name comes from. Closely related to the striped beakfish; hybrids are called kindai. Old males develop a white snout and are called kuchijiro, white mouth, a fish anglers dream of landing.
