Japanese Seasonal Fish: Turbot/Makogarei


“Makogarei” or Pleuronectes yokohamae Gunther for the specialists is one of the many kinds of turbot indigeneous to Japan.
You will find it on the markets between June and August.
Depending where you live, you might do well to know its other names: “Aome” (Sendai), “Mushibirama” (Konahama), “Mako” (Tokyo) or “Amakarei” among many.
It is net-caught all around Japan.
It has comparatively a lot of flesh for a turbot, making it a choice morsel for nigiri or sashimi.


It can reach a length of 30 cm. Contrary to many other fish, the size will bear no incidence on the taste, but if you wish for extra taste, avoid female specimen bearing eggs/roe, and if possible, although a bit extravagant, choose a live fish (possible at Parche, Shizuoka JR Station!).
A good sushi or Japanese restaurant will deep-fry the bones and head for you, making for a great snack with great ale!

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3 thoughts on “Japanese Seasonal Fish: Turbot/Makogarei”

  1. Do you see posts written in and around you about the caution of Mercury in fish being a problem? With certain fish as they grow larger in the food chain I have read…I love Tuna so much, but am trying to eat smaller varieties due to this…


    1. Dear Liz!
      Apparently this is not much of a problem here, but a lot of fish are “semi-domestic” in Japan.
      Japan might consume a lot of fish (incidentally Spain is the bigest consumer in the wold), but it is the country conducing the largest studies on Fish stock preservation and replenishing. Shizuoka is particularly famous for its marine research (Tokai University in Shimzu Ku, Shizuoka City)!


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