Seafood
Manybar goatfish
オジサン おじさん ojisan
Also known asojisan
At its best in Jun, Jul, Aug, Sep
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Shioyaki (salt-grilled)
A staple in Okinawa. Grill the skin side until fragrant.
Maas-ni (simmered in salt and awamori)
An Okinawan method using salt and awamori spirit, which lets the fish itself come through.
Karaage (deep-fried)
Small fish are fried whole, bones and all.
How to choose
A vivid body colour with well-formed barbels under the chin. Clear eyes.
Storage
Gut and refrigerate. Use within two days.
Main areas
Good to know
Two whisker-like barbels under the chin give it its Japanese name, which simply means old man. It is one of the few fish whose formal name is an everyday word. Widely eaten in Okinawa.
