Seafood
Red-spotted grouper
キジハタ きじはた kijihata
Also known askijihata, ako, akou
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
A refined white flesh with spring to it. Sliced thin, the bite stands out.
Nitsuke (simmered in sweet soy)
Simmered in sweet soy; the gelatinous skin turns meltingly soft.
In clear soup
The bones give a clear, excellent broth.
Steamed
Steamed with sake, which leaves the flesh light and fluffy.
How to choose
A vivid body colour with clear orange spots. Clear eyes and a firm body.
Storage
Gut and refrigerate. The firm flesh holds for two to three days.
Main areas
Good to know
Called ako in Kansai, where it is prized as a summer luxury. The orange spots covering the body resemble pheasant feathers, which is where the Japanese name comes from. Stocks are now released in several areas to protect the species.
