Ishigarei, イシガレイ、石鰈 in Japanese, is another popular flatfish/flounder in theis country. For the specialists the Englidh name is stone flounder, and its Latin name Kareus bicoloratus. Interestingly enough these fishes are commonly called flatfishes in Englis, wheeras the Jaapnese write them as “leaf Fishes”!
In Japan, depending upon the region it will be called other names, such as Ishimochi, Ishimochigarei or Shirogarei.
Their season is mainly in Summer in Hokkaido and Eastern Japan, although they might appear a lot earlier in Shizuoka.
Ishigarei is considered the best of all flounders in this country. People generally avoid to catch them during the female egg incubation, but the same egg-bearing fish are a delicacy in Tokyo.
Always choose “lively” specimens when buying them as the taste will soon deteriorate if the fish is not dressed quickly first.
If angler-friend of yours calls on the phone with one of them, don’t discuus and buy the fish!
Stone flounders make for such superlative sashimi that it becomes a bit of a waste to consume in another way.
But who would pass such a Japanese-style carpaccio?
Or an Italian Carpaccio?
Sushi lovers will appreciate it as a sushi nigiri!
A truly extravagant sushi nigiri display. Eat it quickly!
Alright, you were not lucky enough to get it absolutely fresh.
In this case simmer it the Japanese way as Ishigarei Ni (Ni stands for simmer) with soy sauce, sake, mirin and ginger!
Or do it the Italian way with olive oil and dry tomatoes!