Seafood
Devil stinger
オニオコゼ おにおこぜ oniokoze
Also known asoniokoze, okoze
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
Sashimi
A clear white flesh with a strong spring. Suits slicing thin.
Karaage (deep-fried)
Fried until the bones are edible. Frying twice makes it crisper.
In clear soup
The bones give a clear, deep broth. The liver is prized too.
Nabe (hot pot)
The lean flesh soaks up the broth, and the gelatinous skin is good eating.
How to choose
A vivid body colour and a firm body. Live fish are best.
Storage
Gut and refrigerate. Use within two days.
Main areas
Good to know
The dorsal spines carry a strong venom and must be handled with care; they are always cut off before cooking. Despite its appearance the flesh is refined, and it is prized as a summer luxury. The skin is also eaten, briefly scalded.
