Seafood

Greeneye

メヒカリ　めひかり　mehikari

Also known asmehikari, aomeeso

At its best in Jan, Feb, Nov, Dec

Greeneye (mehikari), Japanese seafood — Greeneye (mehikari) is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Greeneye: Karaage (deep-fried) — Karaage (deep-fried)

Fried whole; the bones are edible and the sweetness of the fat comes through.

Greeneye: Sashimi — Sashimi

Good raw when fresh. A white fish, yet rich enough to melt.

Greeneye: Dried overnight — Dried overnight

Dried overnight and grilled, which concentrates the flavour.

Greeneye: Tempura — Tempura

Fried in batter, which leaves the flesh light.

How to choose

Large, clear blue-green eyes. A firm body with a silver sheen.

Storage

The high fat content spoils quickly. Gut and refrigerate, using the same or the next day.

Main areas

Fukushima
Miyazaki
Kochi
Shizuoka

Good to know

Its formal name is aomeeso. Named for its large eyes that glow blue-green, it lives at depths of two to six hundred metres. Once dismissed as a trash fish, its fattiness and ease of eating made it a speciality of Iwaki in Fukushima and Nobeoka in Miyazaki.

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