“Hirame” could be translated in many ways depending of your country of origin: Flat Fish, Sole, Ｔurbot (although the latter should define “karei”) and what else. There are many varieties, wild or human-raised. In Japanese, the names are numerous: Hirame, Shitabirame, Ooguchikarei, Oyanirami, etc.
Actually, they can be divided into two main groups:
1)The Olive flounder or Bastard halibut (Paralichthys olivaceus; Japanese: ヒラメ/平目) is a species of large-tooth flounder native to the north-western Pacific Ocean.
It is often referred to as the Japanese flatfish or Korea(n) flatfish (광어) when mentioned in the context of those countries.
It is the most common flatfish species raised in aquaculture in Korea. They are raised in Japan and China as well.
2) Tonguefishes (shitabirame/舌平目in Japanese) are a family, Cynoglossidae, of flatfishes. They are distinguished by the presence of a long hook on the snout overhanging the mouth, and the absence of pectoral fins. Their eyes are both on the left side of their body, which also lacks a pelvic fin.
The best season is Autumn to Winter. They are still available until Spring in Shizuoka Prefecture. Wild ones come from Hokkaido and Aomori. Human-raised ones mainly hail from Oita, Ehime, Mie, and Kagoshima Prefectures.
The domestic wild catch is around 7,600 tonnes a year, while farmed fish amounts to around 7,100 tonnes a year. A recent increase has been observed in recent years, though. A lot are imported from Korea through Fukuoka and Shimoseki.
They are found in tropical and subtropical oceans, mainly in shallow waters and estuaries, though a few species are found in deep sea floors, and a few in rivers.
Hirame can be enjoyed in many ways:
As sashimi, cut in various thickness, according to the chef’s preference and presented artfully.
It can be enjoyed cut in small dices, as tartare, especially shitabirame/tonguefish with tomato and strawberry!
Of course, hiirame is great as sushi nigiri with all kinds of seasoning. I prefer it just seasoned with a little lemon juice or yuzu (if available) and salt (preferably “snow salt” from Okinawa!
The Japanese have a fondness for “engawa”, that is the frilled border along the fillets which are usually thrown away in other countries. The texture is different, almost crunchy.
Hirame is great marinated with konbu/seaweed as konbujime/seaweed marinated.
The same konbujime hirame can be served as oshizushi/pressed sushi topped with more seaweed!
An interesting oshizusshi combination is hirame topped with kabu/turnip and seasoned with yuzu juice and zest!
It is also very popular dried as himono/干物, especially shitabirame/tonguefish.
Naturally the Japanese all kinds of hirame cooked in the French way in a simple and succulent manner as above,
or as a beautiful gratin!
Last, but not least, how about grilled hirame with uni/sea urchin sauce?
RECOMMENDED RELATED WEBSITES
Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Japanese Fish Species 4: Sole-Olive Flounder-Bastard Halibut-Tonguefish-Hirame-平目”
Omg that sushi looks amazing!
Weare certainly lucky here with all this sushi!
Robert, I never knew that flounder can be used for sashimi and sushi nigiri…thanks for this write out, I shall use flounder for sushi nigiri then the next time I make sushi 🙂
If the fish is fresh it is a real beauty as sashimi or sushi!
As I said season with a little salt and yuzu juice directly on the fish and do not bother about the soy sauce!