Description
イシガレイ ISHIGAREI - FRESH WILD STONE FLOUNDER - Platichthys bicoloratus
Karei
Location
Miyagi
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Ishigarei offers a delicate, mildly sweet flavor with a clean, subtle oceanic taste. Its flesh is firm yet tender, making it an ideal choice for sashimi and sushi enthusiasts who enjoy a light and refreshing texture.
Availability/Seasonality
Primarily available in the summer, Ishigarei is found in the temperate waters of the northwestern Pacific, particularly around Japan, Korea, and Taiwan. It reaches its peak quality during warmer months, though it's occasionally caught earlier in Shizuoka.
About
The Stone Flounder (Platichthys bicoloratus) is a demersal fish known for its versatility, inhabiting salt, brackish, and freshwater environments. It can grow up to 50 cm and live for up to 12 years. This species was formerly classified under a different genus, Kareius, but is now recognized as Platichthys bicoloratus.
Preparation
Renowned for its exceptional quality as sashimi, Ishigarei can also be prepared as sushi nigiri, Japanese-style carpaccio, or lightly simmered with soy sauce, sake, mirin, and ginger. The firm texture makes it ideal for various culinary presentations, including Italian-inspired dishes with olive oil and dry tomatoes.
Nutritional Value
A lean source of protein, the Stone Flounder is low in fat and offers essential vitamins and minerals, making it a healthy choice for seafood lovers.
Selection and Storage
Choose lively, fresh specimens to ensure peak flavor, as Ishigarei’s taste deteriorates quickly if not dressed promptly. Store on ice and consume as soon as possible to maintain quality.
Summary
Ishigarei is highly esteemed in Japanese cuisine for its delicate flavor and versatility. Whether enjoyed raw as sashimi, nigiri, or prepared with light seasoning, this fish is a true delicacy that showcases the best of seasonal summer flavors.Â
Karei
Location
Miyagi
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Ishigarei offers a delicate, mildly sweet flavor with a clean, subtle oceanic taste. Its flesh is firm yet tender, making it an ideal choice for sashimi and sushi enthusiasts who enjoy a light and refreshing texture.
Availability/Seasonality
Primarily available in the summer, Ishigarei is found in the temperate waters of the northwestern Pacific, particularly around Japan, Korea, and Taiwan. It reaches its peak quality during warmer months, though it's occasionally caught earlier in Shizuoka.
About
The Stone Flounder (Platichthys bicoloratus) is a demersal fish known for its versatility, inhabiting salt, brackish, and freshwater environments. It can grow up to 50 cm and live for up to 12 years. This species was formerly classified under a different genus, Kareius, but is now recognized as Platichthys bicoloratus.
Preparation
Renowned for its exceptional quality as sashimi, Ishigarei can also be prepared as sushi nigiri, Japanese-style carpaccio, or lightly simmered with soy sauce, sake, mirin, and ginger. The firm texture makes it ideal for various culinary presentations, including Italian-inspired dishes with olive oil and dry tomatoes.
Nutritional Value
A lean source of protein, the Stone Flounder is low in fat and offers essential vitamins and minerals, making it a healthy choice for seafood lovers.
Selection and Storage
Choose lively, fresh specimens to ensure peak flavor, as Ishigarei’s taste deteriorates quickly if not dressed promptly. Store on ice and consume as soon as possible to maintain quality.
Summary
Ishigarei is highly esteemed in Japanese cuisine for its delicate flavor and versatility. Whether enjoyed raw as sashimi, nigiri, or prepared with light seasoning, this fish is a true delicacy that showcases the best of seasonal summer flavors.Â