Karei (flounder)
Karei (flounder) (Karei: かれい)
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.