Kawahagi 皮剥

The melting fat and rich, sticky flavour of this fish have captivated the Japanese since long ago. Its liver grows largest in winter, with top-quality fish on the market mainly from October to March; the price of the fish itself is said to vary with the size of its liver.

However, not only the liver, the shining white meat is also delicious. Having an elastic texture like the puffer fish, the fish has a concentrated kind of sweetness and taste that is superb. The meat is delicious in summer while the liver is delicious in winter. You can enjoy this fish in both seasons.

Initially, this fish is regarded as a premium as the amount caught is not a lot. However, as its quantity in nature has decreased in recent years, the fish has become a rarity. Many are farmed, and in fact those that are farmed have a larger liver.

Origin: Mie to Kyushu Season: autumn to winter