Hokke (Okhotsk atka mackerel)
Hokke (Okhotsk atka mackerel) (Hokke: ほっけ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Hokkaido
Recommendation.
Himono: Hokke spoils easily, so most of it is preserved and sun dried. Its mild taste is unique. Its bones are easy to remove, so hokke is not a hard fish to eat. Chanchanyaki: A local Hokkaido dish of hokke fillet grilled on a teppan plate with vegetables, and seasoned with butter and miso paste.