Isaki
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04.27.2016
Light tasting and luxurious in summer. Isaki.
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The best season for isaki, known as grunt, is late spring to summer. These delicious white-flesh fish follow the warm Kuroshio Current and are mainly caught off the coast of southern Japan. When served as sashimi, their white meat has a rich flavor like tai (sea bream). They can be simmered or grilled to intensify the flavor, and are perfect for frying and meuniere as well. Isaki comes to market at the end of spring and early summer and is commonly sold during tsuyu (rainy season). Gourmets grill them with salt and eat them with cold sake to lift their spirits during the damp rainy season. You can find isaki at restaurants that serve set meals and at izakaya (taverns) near markets.
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