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White flesh fish

Filefish (Kawahagi) Filefish (Kawahagi)

Filefish (Kawahagi)

It got its name because it can be eaten after taking the skin off (kawahagi). The skin is so tough that it can be used as an artificial file. With an adequate amount of fat on the flesh, a firm and elastic texture can be enjoyed. Sushi with thinly sliced fish and a piece of Filefish(kawahagi)liver is a special treat.

Main production area

Chiba Kanagawa Oita

Season

Late autumn-Winter