A big one is Suzuki, Japanese Sea Bass. I like Suzuki Arai, moment seared suzuki with plum soy sauce.
Suzuki is clear meat and has nice texture.

A small one is Tobi Uo, Flying fish. I could not sell well last season but tried this season.
I think the best way is tataki style like Aji. Lightly chop and mix with grated ginger, scallion and shiso.

Leave a Reply

Your email address will not be published. Required fields are marked *