Engawa えんがわ
What fish is Engawa?
Engawa is not a species but the fin muscle of flatfish (fluke, halibut, flounder), often called fluke fin. Fatty and chewy.
Engawa (flatfish fin muscle)
Surprisingly few know which fish it comes from
Engawa is the strip of muscle at the base of the fins of flatfish such as hirame and karei. Because these fish have long fins and well-developed fin muscles, this part became prized as a sushi topping. Its shape is said to resemble the engawa—the wooden veranda running along a traditional Japanese house—which is how it got its name.
The taste varies considerably depending on which fish it comes from.
The engawa at most sushi restaurants comes from Greenland halibut (karasu-garei) or arrowtooth flounder (abura-garei); engawa from premium hirame or karei is expensive and rarely seen. Greenland halibut and arrowtooth flounder offer rich fat and juiciness. Premium flatfish such as hirame, ishi-garei and matsukawa-garei are lighter yet savoury and elegant.
Hirame itself is a top-grade white fish, so its engawa is naturally a luxury piece.
Origin: Hirame from northern seas; karei varies by species and is found around Japan Season: Varies by type
