White-edged rockfish (Ezomebaru) are distributed north of Miyagi Prefecture, north of Ishikawa Prefecture, and off the coast of Hokkaido. It is commonly found in shallow coastal reefs, and occasionally in offshore, estuarine, and brackish waters. Its body color is grayish brown on the dorsal surface and light brownish on the underside. The body length is 10~20 cm. The season is from fall to winter.

Ezomebaru are difficult to eat because they have many hard, small bones. Although it does not have a high reputation for eating quality among the high-end Mebaru species, it is delicious as sashimi, aqua pazza, baked in butter, deep-fried, steamed, and served in soup, in addition to the standard simmered dish.