Seafood

Japanese rockfish

メバル　めばる　mebaru

Also known asmebaru

At its best in Apr, May, Jun

Japanese rockfish (mebaru), Japanese seafood
Japanese rockfish (mebaru) is at its best in Apr, May, Jun.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Japanese rockfish: Nitsuke (simmered in sweet soy)

Nitsuke (simmered in sweet soy)

The classic. Simmered in sweet soy until the flesh flakes away.

Japanese rockfish: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

Small fish are grilled whole. The skin turns fragrant.

Japanese rockfish: Karaage (deep-fried)

Karaage (deep-fried)

Fried until the bones are edible. Frying twice makes it crisper.

Japanese rockfish: Sashimi

Sashimi

Good raw when fresh. Lean, refined white flesh.

How to choose

Large, clear eyes. A vivid body colour and red gills.

Storage

Gut and refrigerate. Use within two days.

Main areas

Good to know

It divides into three kinds, black, red and white rockfish, told apart by body colour. Because it appears early in the year it is also called the fish that announces spring.

Back to the calendar

At their best around the same time