Seafood
Red cornetfish
ヤガラ やがら yagara
Also known asyagara, akayagara
At its best in Jan, Feb, Nov, Dec
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 refined white flesh with a strong sweetness. The yield is poor but the flavour is exceptional.
In clear soup
The bones give a clear, excellent broth. Prized in Kyoto cuisine.
Shioyaki (salt-grilled)
The flesh turns fluffy. The long snout is removed before grilling.
Karaage (deep-fried)
The bones fried crisp make a fragrant snack.
How to choose
A vivid scarlet body that feels firm, with clear eyes.
Storage
Gut and refrigerate. The firm flesh holds for two to three days.
Main areas
Good to know
Two kinds exist, red and blue cornetfish; almost all eaten is the red. Its long body and long snout mean most of the fish is head and tail, so there is little to eat, yet its refined flavour makes it a luxury.
