White flesh
Spotted halibut (Hoshigarei)
【Nigiri sushi: Shiromi】
Spotted halibut (Hoshigarei, Verasper variegatus) is often considered the most delicious of all flatfish. It is extremely rare on the market and is traded as a top-grade fish at Toyosu Market. At sushi restaurants, it is also one of the most expensive sushi toppings.
The flesh is translucent and firm, with a slight tenderness that complements its satisfying bite. The more you chew, the more its delicate sweetness spreads across your palate. Its clean aftertaste is also remarkable. To fully appreciate its flavor, age the fish overnight and slice it slightly thicker than usual. Pair it with vinegared rice seasoned with the right balance of acidity and salt, and enjoy it with salt and citrus to appreciate Hoshigarei's distinctive flavor. Leave the amount of wasabi and reduced soy sauce to the sushi chef.
Interestingly, marbled flounder (Makogarei) has a higher moisture content than Hoshigarei, and its flesh softens more quickly. As a result, once filleted, it can be used as a sushi topping for no more than a day. Hoshigarei, on the other hand, keeps well and can be used as a sushi topping for longer. This makes it a particularly welcome fish for sushi restaurants.
【What is Hoshigarei】
Hoshigarei (Spotted Halibut) is found from central Honshu southward, around the Korean Peninsula and in the northern part of the East China Sea. It can grow to 70 cm in length. Its fins are speckled with black spots.
【Related contents】
What is Marbled sole (Makogarei)?
What is Stone flounder (Ishigarei) sushi?
List of White flesh fish (Shiromi)
(Revision date: October 27, 2026)