Seafood
Pacific cod
マダラ まだら madara
Also known asmadara, tara
At its best in Jan, Feb, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nabe (hot pot)
The mild flesh soaks up the broth. The milt goes in too.
Meunière
Pan-fried in butter.
Panko-breaded and deep-fried
The flesh turns light and fluffy.
Tara-chiri (cod in kelp broth with ponzu)
Simmered briefly in kelp broth and dipped in ponzu.
How to choose
White, translucent flesh with some spring to it. Fillets should not be ragged.
Storage
High water content makes it spoil easily. Salting to draw out water before cooking helps.
Main areas
Good to know
The winter milt is called tachiko or kikuko and is prized. The Japanese word for eating your fill is said to derive from this fish.
