It is a fish that is very similar to flounder, so that it is said to be "right flounder to left flounder". It has been a high-quality ingredient for a long time, and fry is now being released.
- Seasonal season
- Time to go around Peak season (seasonal season)
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- Main production area
- Whole area
Flounder is so delicious that it is called “cold shimmer”, especially in winter. There is a unique and tight texture. With sashimi, you can fully enjoy the chewy texture and the refreshing aftertaste of white fish. The pale body is perfect for boiled and fried. In addition, the body around the dorsal fin and butt fin is called "engawa", and the muscles are developed to move the fins actively in the water, and it has a chewy texture with fat. It is very prized because it can only get a little from one tail.