Seafood

Spottedtail morwong

タカノハダイ　たかのはだい　takanohadai

Also known astakanohadai

At its best in Jan, Feb, Nov, Dec

Spottedtail morwong (takanohadai), Japanese seafood — Spottedtail morwong (takanohadai) 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

Spottedtail morwong: Steamed whole — Steamed whole

Favoured in Chinese cooking. Steamed whole, then finished with hot oil and soy sauce.

Spottedtail morwong: Nitsuke (simmered in sweet soy) — Nitsuke (simmered in sweet soy)

Simmered in sweet soy. Winter fish have firmer flesh.

Spottedtail morwong: Karaage (deep-fried) — Karaage (deep-fried)

Frying softens the aroma and makes it easier to enjoy.

How to choose

Deep, clear banding with distinct white spots on the tail. Choose winter fish.

Storage

Gut it promptly; left in, the innards pass on a seaweed-like smell. Refrigerate and use within two days.

Main areas

Nagasaki
Shizuoka
Wakayama
Kochi

Good to know

Marked by broad oblique bands and white spots scattered across the tail. In Chinese-speaking regions this combination of stripes and spots is considered auspicious, and the fish is steamed whole for celebrations. Winter fish have a gentler aroma and firmer flesh.

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