Itoyori are also called sharp-tooth snapper and have a thick, meaty-textured white flesh with a mild flavor. You’ll often see them used in sashimi or sushi in Japan (raw, the

“Shinko” are what younger “kohada” are called in Japanese. Both are called konoshiro gizzard shad in English. It has such soft skin that it feels as if your finger will

Hokkigai is most popular in the Hokkaido area of Japan. Part of the body is immersed in water to dispel and separate the sand and other sea particles. The colour

The meat is tender, pinkish in color and fatty. As nigiri sushi, it is often garnished with ginger and spring onions. Thanks to its high fat content, Japanese horse mackerel

The tairagai’s shell can be over a foot long and it is typically believed that the longer the shell, the better the taste. It is comparable in taste and texture

Scorpionfish have a moderate flavor in raw preparations. They have a very tender, silky mouth feel and have a beautiful pink flesh with red skin. The great part of bringing in

Child Snapper, the name of the fish means ‘spring’s child snapper.’ This small snapper is found on the Japanese coast, is less than a year old Madai and like most

Karei is light pink when served and is uneven. A white fish sometimes mistaken for Hirame. The name is occasionally used for Sole. In Japan the fish is simmered in

Renkodai or Yellowback Seabream (‘Grouped Seabream’), is a yellow-ish red relative of Tai and slightly softer in the mouth. It is identified by its three orange-ish lines. It is high