ISAKI - FRESH WILD CHICKEN GRUNT - Parapristipoma trilineatum
Popular & Recommended (おすすめ・人気) (Best-selling and chef-recommended items)
Snapper & Seabream (鯛類) (Madai, Renkodai, etc.)
Large (大) (0.68-0.9 KG / 1.5-2.0 LB)
Description
いさき ISAKI - FRESH WILD CHICKEN GRUNT - Parapristipoma trilineatum
Location/Origin
Nagasaki
Size/Weight
1.5 - 2 LB per piece (Actual Weight May Vary)
Texture/Flavor Profile
Isaki, also known as Chicken Grunt, offers a unique and delightful experience with its tender, pale-pink flesh that is delicate, lean, and subtly sweet. The texture is firm yet smooth, with a hint of fattiness that melts in the mouth. The distinct flavor develops even more complexity when aged for a couple of days, making it a favorite among sushi and sashimi enthusiasts.
Availability/Seasonality
Isaki is at its best during the summer, with peak flavor from June to July, when the fish develops a higher fat content, resulting in a richer taste. It starts appearing at Toyosu Market in early spring and is available until late summer, making it a prized seasonal delicacy.
About
Native to the coastal waters of Japan, Isaki is a representative summer fish known for its firm texture and mildly sweet flavor. It belongs to the Perciformes order and is classified as a white fish (shiromi), despite its pinkish-red flesh. This fish is also known as the "Rainy Season Fish," as it reaches its prime during the early summer months. Its high-quality, translucent flesh is admired in Edomae-style sushi preparation, where it's often aged to enhance flavor and texture.
Preparation
Isaki is versatile in the kitchen. It shines as sashimi and sushi, where its natural flavors are most appreciated. It can also be grilled with salt, simmered, or lightly fried, enhancing its mild sweetness. Chefs often age the fish for a day or two to deepen its flavor, while techniques like Kawasimozukuri (pouring hot water over the skin) or lightly grilling bring out its full potential in nigiri sushi.
Nutritional Value
Rich in protein, DHA, and EPA, Isaki offers numerous health benefits. Its fat content increases during the summer, making it an excellent source of omega-3 fatty acids, which support heart health and can help prevent lifestyle-related diseases.
Selection and Storage
Choose Isaki with shiny, metallic skin and clear eyes. Its firm flesh should bounce back when touched. For freshness, store the fish in a chilled environment and consume it within 1-2 days. Aging the fish for a couple of days can further enhance its flavor and texture.
Summary
Isaki (Chicken Grunt) is a summer delicacy with tender, fatty flesh and a mild sweetness that intensifies with aging. Its versatility makes it ideal for sashimi, sushi, grilling, and simmering, offering a refined taste that perfectly represents the flavors of the season.
Location/Origin
Nagasaki
Size/Weight
1.5 - 2 LB per piece (Actual Weight May Vary)
Texture/Flavor Profile
Isaki, also known as Chicken Grunt, offers a unique and delightful experience with its tender, pale-pink flesh that is delicate, lean, and subtly sweet. The texture is firm yet smooth, with a hint of fattiness that melts in the mouth. The distinct flavor develops even more complexity when aged for a couple of days, making it a favorite among sushi and sashimi enthusiasts.
Availability/Seasonality
Isaki is at its best during the summer, with peak flavor from June to July, when the fish develops a higher fat content, resulting in a richer taste. It starts appearing at Toyosu Market in early spring and is available until late summer, making it a prized seasonal delicacy.
About
Native to the coastal waters of Japan, Isaki is a representative summer fish known for its firm texture and mildly sweet flavor. It belongs to the Perciformes order and is classified as a white fish (shiromi), despite its pinkish-red flesh. This fish is also known as the "Rainy Season Fish," as it reaches its prime during the early summer months. Its high-quality, translucent flesh is admired in Edomae-style sushi preparation, where it's often aged to enhance flavor and texture.
Preparation
Isaki is versatile in the kitchen. It shines as sashimi and sushi, where its natural flavors are most appreciated. It can also be grilled with salt, simmered, or lightly fried, enhancing its mild sweetness. Chefs often age the fish for a day or two to deepen its flavor, while techniques like Kawasimozukuri (pouring hot water over the skin) or lightly grilling bring out its full potential in nigiri sushi.
Nutritional Value
Rich in protein, DHA, and EPA, Isaki offers numerous health benefits. Its fat content increases during the summer, making it an excellent source of omega-3 fatty acids, which support heart health and can help prevent lifestyle-related diseases.
Selection and Storage
Choose Isaki with shiny, metallic skin and clear eyes. Its firm flesh should bounce back when touched. For freshness, store the fish in a chilled environment and consume it within 1-2 days. Aging the fish for a couple of days can further enhance its flavor and texture.
Summary
Isaki (Chicken Grunt) is a summer delicacy with tender, fatty flesh and a mild sweetness that intensifies with aging. Its versatility makes it ideal for sashimi, sushi, grilling, and simmering, offering a refined taste that perfectly represents the flavors of the season.