Sushi Visual Dictionary | SushiUniversity


White flesh fish

Bastard halibut (Hirame)
Bastard halibut (Hirame)

Bastard halibut (Hirame)

This fish has the word “cold” in its name and just as you would expect, it is full of fat to keep it warm in cold winter waters. Hirame is one of the highest quality white fish with a silky and transparent appearance. Matured fish meat has a light smooth texture. It is often eaten after being pressed with kelp seaweed (Kobujime) to bring out the flavor of ocean. Never hesitate to order this in nigiri form if you happen upon a coveted Engawa (the sinew along the fin). Only 4 can be made from one fish. So the famous “Engawa” sushi topping found at conveyor belt sushi restaurants is usually Greenland halibut. Writing “Engawa made from Greenland halibut” would probably affect business, but the restaurants can’t write “Bastard halibut Engawa” so the menu just says “Engawa.”

Trivia : Natural Bastard halibut (Hirame) looks so much different from farmed one. And the difference appears on their downside, which natural one has beautiful white color but farmed one has black spots on its downside.

Main production area

Hokkaido Aomori Ehime Nagasaki

Famous production area

Aomori

Season

Autumn-Winter