Okoze (Stonefish)
The “oniokoze”, which looks as if it has been crushed, is usually simply referred to as “okoze”. It has a poisonous dorsal fin, so care must be taken when handling it, but it is a white fish with little fat and a light flavor. Despite its appearance, it is considered a delicacy even in high-class restaurants. In recent years, the catch has gradually increased, so it is now sold at affordable prices in supermarkets.
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- Time to go around Peak season (seasonal season)
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It is nearly 30cm at full size, but it is slow-growing and it takes more than 3 years before it is ready to be caught. After a long time of growth, the okoze has an almost clear white flesh with a good crunch and a refreshing aftertaste. It can be eaten in a variety of ways, such as live sashimi, fried, and in miso soup. Although it is a white fish, okoze is known for its refined umami flavor.
