KIJIHATA - FRESH WILD REDSPOTTED GROUPER - Epinephelus akaara
Description
キジハタ KIJIHATA - FRESH WILD REDSPOTTED GROUPER - Epinephelus akaara
Location
Nagasaki
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Kijihata boasts a delicate, mild white flesh with a slightly firm texture. Its subtle umami flavor makes it ideal for various cooking styles, where it retains a satisfying richness and refined taste.
Availability/Seasonality
Available year-round, the peak season for Kijihata is summer through early autumn. Its flavor is highly sought after during this period.
About
Scientific Name: Epinephelus akaara
Kijihata, also known as Redspotted Grouper, is native to warm waters in Japan, China, and Korea. These groupers are known for their bright red spots and elegant taste, making them a prized fish in Japanese cuisine.
Preparation
Highly versatile, Kijihata is perfect for sashimi, sushi, steaming, grilling, or simmering in soy sauce and sugar. Its flavor deepens when cooked, making it an ideal choice for hot pot dishes as well.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, Kijihata offers a healthy, nutrient-dense option that supports heart health, brain function, and overall wellness.
Selection and Storage
Look for fish with clear eyes, bright red spots, and a firm texture when selecting fresh Kijihata. Store it on ice or in a refrigerator for up to 2 days, or freeze it to maintain its quality.
Summary
Kijihata (Redspotted Grouper) offers a luxurious dining experience with its tender texture and subtle umami flavor. Its versatility in preparation and nutritional benefits make it a prized addition to any seafood menu.
Location
Nagasaki
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
The Kijihata boasts a delicate, mild white flesh with a slightly firm texture. Its subtle umami flavor makes it ideal for various cooking styles, where it retains a satisfying richness and refined taste.
Availability/Seasonality
Available year-round, the peak season for Kijihata is summer through early autumn. Its flavor is highly sought after during this period.
About
Scientific Name: Epinephelus akaara
Kijihata, also known as Redspotted Grouper, is native to warm waters in Japan, China, and Korea. These groupers are known for their bright red spots and elegant taste, making them a prized fish in Japanese cuisine.
Preparation
Highly versatile, Kijihata is perfect for sashimi, sushi, steaming, grilling, or simmering in soy sauce and sugar. Its flavor deepens when cooked, making it an ideal choice for hot pot dishes as well.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, Kijihata offers a healthy, nutrient-dense option that supports heart health, brain function, and overall wellness.
Selection and Storage
Look for fish with clear eyes, bright red spots, and a firm texture when selecting fresh Kijihata. Store it on ice or in a refrigerator for up to 2 days, or freeze it to maintain its quality.
Summary
Kijihata (Redspotted Grouper) offers a luxurious dining experience with its tender texture and subtle umami flavor. Its versatility in preparation and nutritional benefits make it a prized addition to any seafood menu.