Seafood

Japanese barracuda

カマス　かます　kamasu

Also known askamasu

At its best in Sep, Oct, Nov

Japanese barracuda (kamasu), Japanese seafood — Japanese barracuda (kamasu) is at its best in Sep, Oct, Nov. It is in the market from Aug to Dec.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Japanese barracuda: Shioyaki (salt-grilled) — Shioyaki (salt-grilled)

Watery flesh, so salt it more generously.

Japanese barracuda: Himono (dried and grilled) — Himono (dried and grilled)

Drying overnight concentrates the flavour.

Japanese barracuda: Sashimi — Sashimi

Good raw when fresh, or with the skin seared.

Japanese barracuda: Panko-breaded and deep-fried — Panko-breaded and deep-fried

The mild flesh suits deep-frying.

How to choose

A silver sheen, a firm pointed snout and a taut body.

Storage

High water content makes it spoil easily. Salt and refrigerate, or dry it.

Main areas

Good to know

A saying holds that grilled kamasu makes you eat a whole measure of rice.

Back to the calendar

At their best around the same time