Seafood
Marbled flounder
マコガレイ まこがれい makogarei
Also known asmakogarei, karei
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
Nitsuke (simmered in sweet soy)
The classic. Simmered in sweet soy with ginger.
Karaage (marinated and deep-fried)
Small ones are fried whole, bones and all.
Sashimi
Good raw when fresh. The engawa is the prize.
Himono (dried and grilled)
Dried overnight and grilled.
How to choose
Thick flesh with a white underside, a slippery coating and clear eyes.
Storage
Gut and refrigerate. Use within one or two days.
Main areas
Good to know
Joka-karei from Hiji in Oita grows where fresh water wells up, and is known for having no muddy taste.
