Description
赤ハタ AKAHATA - FRESH WILD BLACKTIP GROUPER - Epinephelus fasciatus
Location
Nagasaki
Size/Weight
0.6 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Blacktip Grouper, known as Akahata in Japan, has firm, sweet flesh with moderate fat content. It's suitable for various preparations, including grilling, sashimi, or simmering. The flavor is light yet distinct, making it popular in sushi.
Availability/Seasonality
This fish is available year-round but is particularly in season during the winter, spring, and summer months.
About
Akahata is a smaller species of grouper, growing up to 40 cm in length. It's primarily found in the Indo-Pacific, from Japan to as far south as Australia, inhabiting shallow coral reefs. It has a distinctive reddish body with vertical black stripes.
Preparation
This versatile fish is enjoyed in various dishes such as sashimi, grilled, hot pot (Shabu-shabu), or simmered in soy sauce and sugar. It’s also a great fit for ceviche and karaage (fried).
Nutritional Value
High in protein and moderate in fats, Akahata offers essential nutrients and is known for its clean, healthy meat.
Selection and Storage
Fresh Akahata should have clear, bright eyes and firm flesh. When storing, keep it cold in a refrigerator or on ice, and use it within 1-2 days for the best quality.
Summary
Akahata, the Blacktip Grouper, is a highly prized delicacy in Japanese cuisine, appreciated for its firm texture and mild flavor. Its versatility and uniqueness make it a popular choice for chefs.
Location
Nagasaki
Size/Weight
0.6 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Blacktip Grouper, known as Akahata in Japan, has firm, sweet flesh with moderate fat content. It's suitable for various preparations, including grilling, sashimi, or simmering. The flavor is light yet distinct, making it popular in sushi.
Availability/Seasonality
This fish is available year-round but is particularly in season during the winter, spring, and summer months.
About
Akahata is a smaller species of grouper, growing up to 40 cm in length. It's primarily found in the Indo-Pacific, from Japan to as far south as Australia, inhabiting shallow coral reefs. It has a distinctive reddish body with vertical black stripes.
Preparation
This versatile fish is enjoyed in various dishes such as sashimi, grilled, hot pot (Shabu-shabu), or simmered in soy sauce and sugar. It’s also a great fit for ceviche and karaage (fried).
Nutritional Value
High in protein and moderate in fats, Akahata offers essential nutrients and is known for its clean, healthy meat.
Selection and Storage
Fresh Akahata should have clear, bright eyes and firm flesh. When storing, keep it cold in a refrigerator or on ice, and use it within 1-2 days for the best quality.
Summary
Akahata, the Blacktip Grouper, is a highly prized delicacy in Japanese cuisine, appreciated for its firm texture and mild flavor. Its versatility and uniqueness make it a popular choice for chefs.