Stone flounder nigiri

Stone flounder (Ishigarei)

【Nigiri sushi: Shiromi】
Stone flounder (Kareius bicoloratus, ishigarei) must be prepared carefully, with the bony plates removed promptly to prevent the muddy aftertaste characteristic of flounder. Some consider it the most delicious of all flounder species. Its translucent, delicate flesh has a subtle, pleasant sea aroma, a pleasantly firm texture, and a rich flavor. Those caught in Tokyo Bay are particularly prized and are enjoyed as sashimi or sushi toppings, although they are also delicious simmered or grilled.

As a general rule, live fish are used for sushi. Since the umami compounds in flatfish diminish rapidly after death, ishigarei that has been subjected to either nojime or ikejime is not highly regarded. For this reason, the ishigarei commonly sold in large quantities at relatively low prices in supermarkets is generally unsuitable for sushi or sashimi. In addition, ishigarei develops a distinctive off-odor as it loses freshness, so it is best to fillet the fish promptly and remove the skin. Once filleted and skinned, the flesh can still be enjoyed after a short period of aging.

【Substitute fish】
Patagonian Toothfish (Majeranainame): Dissostichus eleginoides Smitt, 1898

【Related contents】
What is Marbled sole (Makogarei)?

What is Stone flounder (Ishigarei) sushi?

List of White flesh fish (Shiromi)

(Revision date: November 1, 2026)