Seafood

Icefish

白魚　しらうお　shirauo

Also known asshirauo

At its best in Mar, Apr, May

Icefish (shirauo), Japanese seafood — Icefish (shirauo) is at its best in Mar, Apr, May. It is in the market from Feb to Jun.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Icefish: Odorigui — Odorigui

Eaten live in vinegared sauce. A sight of spring.

Icefish: Tempura — Tempura

Fried as a kakiage fritter, which comes out light.

Icefish: Bound with egg — Bound with egg

Simmered in dashi and bound with egg, for a refined dish.

Icefish: In clear soup — In clear soup

Floated in the bowl, where its translucence looks beautiful.

How to choose

Translucent bodies with clearly visible black eyes, and no broken fish.

Storage

It loses freshness extremely quickly. Use the same day.

Main areas

Ibaraki
Aomori
Shimane
Miyagi

Good to know

A member of the icefish family, quite distinct from shirouo, which is a goby. The two are often confused, but shirauo turns cloudy white when it dies, while shirouo stays clear in life. Tokugawa Ieyasu is said to have been fond of it, and in Edo it marked the arrival of spring.

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