Seafood
Sevenband grouper
マハタ まはた mahata
Also known asmahata, hata
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
Steaks sliced thin. The flesh is springy, with good flavour just under the skin.
Nabe (hot pot)
Steaks together with head and bones, which give a deep broth.
Nitsuke (simmered in sweet soy)
Steaks simmered in sweet soy until the flesh flakes away.
Sakamushi (steamed with sake)
Steaks steamed with sake, which lets the fish speak for itself.
How to choose
A deep body colour with clear bands. Steaks should be translucent with taut skin.
Storage
The firm flesh keeps relatively well. Pat steaks dry, wrap and refrigerate, using within two to three days.
Main areas
Good to know
Seven bands across the body give the fish its English name. They are clear in young fish and fade with age. Treated as a luxury fish, and also farmed.
