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Karei (flounder)

Karei (flounder) (Karei: かれい)

Karei (flounder)

Best seasons

  • Jan.
  • Feb.
  • Mar.
  • Apr.
  • May
  • Jun.
  • Jul.
  • Aug.
  • Sep.
  • Oct.
  • Nov.
  • Dec.

Specialty areas.

Hokkaido, Shimane-ken, Hyogo-ken, Oita-ken

Recommendation.

Sashimi: It's best to eat fresh flounder raw. The flavor is simple and tasty, and the texture is crunchy. The fins of karei, called engawa, are also delicious.Grilled: The taste can be fully enjoyed when simply grilled with salt.Nimono: Simmering in a thick sauce is recommended. Fried: The fish is flavorful as tempura or deep fried. Small karei should be fried whole after removal of the head and innards, mid-size karei should be cut into 5 fillets, and the bones should be fried twice.