Description
平スズ゠HIRASUZUKI TENNE - FRESH WILD BLACKFIN SEABASS - Lateolabrax latus Katayama
Location/Origin
Nagasaki
Size/Weight
4 LB per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Blackfin Seabass offers a delicate and mild flavor with a hint of sweetness. Its flesh is tender, with a firm bite, while the belly meat boasts a richer, melt-in-the-mouth texture.
Availability/Seasonality
Hirasuzuki is available year-round but is most prized during the spring and summer months. The best catches typically come from May to August when the fish reaches peak flavor.
About
Hailing from the coastal waters of Japan, the Hirasuzuki, or Blackfin Seabass, thrives in challenging marine environments, often found around rocky reefs and areas with strong currents. This fish is renowned for its versatility in Japanese cuisine, particularly sushi and sashimi, where its subtle flavor shines. Traditionally considered a delicacy, it has gained popularity among chefs for its clean taste and adaptability to various preparation methods.
Preparation
The Hirasuzuki is perfect for sushi and sashimi, where its natural flavors are accentuated by soy sauce or a touch of wasabi. Its firm flesh also makes it ideal for grilling, broiling, or serving as aburi (seared). Arai-style, where the fish is soaked in ice water, enhances its freshness, making it a true summertime delight.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, the Blackfin Seabass offers a healthy option. Its low-calorie profile makes it a great choice for those seeking a nutritious, balanced meal.
Selection and Storage
Select Hirasuzuki with clear eyes, shiny skin, and a firm, slightly springy texture. Keep refrigerated and consume within 2-3 days for peak freshness, or freeze for longer storage.
Summary
Hirasuzuki is a versatile seafood choice with a delicate sweetness and tender texture, perfect for sushi, sashimi, and grilling. Its year-round availability and exceptional taste make it a sought-after ingredient for chefs seeking high-quality, flavorful fish.Â
Location/Origin
Nagasaki
Size/Weight
4 LB per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Blackfin Seabass offers a delicate and mild flavor with a hint of sweetness. Its flesh is tender, with a firm bite, while the belly meat boasts a richer, melt-in-the-mouth texture.
Availability/Seasonality
Hirasuzuki is available year-round but is most prized during the spring and summer months. The best catches typically come from May to August when the fish reaches peak flavor.
About
Hailing from the coastal waters of Japan, the Hirasuzuki, or Blackfin Seabass, thrives in challenging marine environments, often found around rocky reefs and areas with strong currents. This fish is renowned for its versatility in Japanese cuisine, particularly sushi and sashimi, where its subtle flavor shines. Traditionally considered a delicacy, it has gained popularity among chefs for its clean taste and adaptability to various preparation methods.
Preparation
The Hirasuzuki is perfect for sushi and sashimi, where its natural flavors are accentuated by soy sauce or a touch of wasabi. Its firm flesh also makes it ideal for grilling, broiling, or serving as aburi (seared). Arai-style, where the fish is soaked in ice water, enhances its freshness, making it a true summertime delight.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, the Blackfin Seabass offers a healthy option. Its low-calorie profile makes it a great choice for those seeking a nutritious, balanced meal.
Selection and Storage
Select Hirasuzuki with clear eyes, shiny skin, and a firm, slightly springy texture. Keep refrigerated and consume within 2-3 days for peak freshness, or freeze for longer storage.
Summary
Hirasuzuki is a versatile seafood choice with a delicate sweetness and tender texture, perfect for sushi, sashimi, and grilling. Its year-round availability and exceptional taste make it a sought-after ingredient for chefs seeking high-quality, flavorful fish.Â