Seafood
Marbled rockfish
カサゴ かさご kasago
Also known askasago, gashira, arakabu
At its best in Jan, Feb, Mar, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nitsuke (simmered in sweet soy)
The classic. Simmered in sweet soy until the flesh flakes away.
Karaage (deep-fried)
Fried whole, until the bones are edible.
In clear soup
The bones give a deep broth. Also good in miso soup.
Sashimi
Good raw when fresh. A clear white flesh with spring to it.
How to choose
A vivid body colour with red gills. A large head and a firm body.
Storage
Gut and refrigerate. The firm flesh holds for two to three days.
Main areas
Good to know
Known by many regional names, among them gashira, arakabu and bokka. The head is large and there is little to eat, yet the flesh is firm and deeply flavoured. It bears live young rather than laying eggs.
