Seafood

Japanese sea bass

スズキ　すずき　suzuki

Also known assuzuki

At its best in Jun, Jul, Aug

Japanese sea bass (suzuki), Japanese seafood
Japanese sea bass (suzuki) is at its best in Jun, Jul, Aug. It is in the market from May to Feb.

When it is at its best

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

In seasonAvailable

How to cook

Japanese sea bass: Arai (chilled thin slices)

Arai (chilled thin slices)

Thin slices tightened in iced water. A summer classic; the flesh turns crisp.

Japanese sea bass: Shioyaki (salt-grilled)

Shioyaki (salt-grilled)

Grill the skin side until fragrant. The flesh is lean and turns fluffy.

Japanese sea bass: Meunière

Meunière

Pan-fried in butter. Western cooking suits the lean flesh.

Japanese sea bass: Baked in a parcel

Baked in a parcel

Baked in paper or foil with aromatic vegetables so the scent carries into the fish.

How to choose

A silver sheen with bright red gills. Clear eyes and a firm belly.

Storage

Gut and refrigerate. The flesh turns watery easily, so salting it lightly before storage firms it up. Use within two days.

Main areas

Good to know

A fish that changes name as it grows: seigo, then fukko, then suzuki. Its season is summer, and in Kyoto it stands alongside hamo as a fish of the hot months.

Back to the calendar

At their best around the same time