Kawahagi (filefish)
Kawahagi (filefish) (Kawahagi: かわはぎ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Nationwide
Recommendation.
Sashimi: Tastes best eaten raw topped with a sauce of mashed kawahagi liver. Nabe: The taste of the flesh is mild, simple and suitable for various styles of cooking including nimono, hot pot, and broths. Kawahagi tempura is tasty. Himono: The taste of lightly roasted sun-dried kawahagi keeps alcoholic drinks flowing.