| Name (Japanese) | Flounder (Hirame / ヒラメ / 平目) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $20~$50/lb |
| Best Season | Winter to early spring |
| Did you know? | Newborn flounder have eyes on both sides; they move to the left as grows. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 平目 (Hirame) English Name: Flounder Scientific Name: Paralichthys olivaceus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Pleuronectiformes • Family: Paralichthyidae • Genus: Paralichthys • Species: P. olivaceus Average Size: 30–50 cm, can reach up to 70 cm Key Features: Delicate, mild flavor with slightly firm texture; prized for sushi, sashimi, and light grilling |
| 2. Habitat & Distribution |
Found along sandy or muddy coastal waters of Japan, Korea, and China. Prefers shallow to mid-depth waters where it camouflages on the seabed. Wild-caught and sometimes farmed for high-end sushi markets. |
| 3. Seasonality |
Best season is winter to early spring. Peak flavor occurs in colder months when flesh is firm and sweet. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, aburi (lightly seared) Flavor: Mild, delicate, slightly sweet Texture: Slightly firm, smooth, tender Fat Content: Low; flavor relies on natural freshness and umami |
| 5. Preparation & Craftsmanship |
Often sliced thin for sashimi or served as nigiri. Light searing (aburi) enhances aroma and umami. Requires careful handling to maintain texture and subtle flavor. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, yuzu zest, ponzu Drinks: Dry ginjo sake, crisp white wine |
| 7. Nutritional Information |
High in protein and low in fat. Contains omega-3 fatty acids, vitamin B12, and selenium. |
| 8. Trivia & Cultural Notes |
Hirame is considered a delicacy in Japan. Its delicate flavor and firm texture make it highly prized for raw sushi. Often lightly seared to enhance umami without overpowering subtle sweetness. |
| 9. Recommended Sushi Styles |
• Raw hirame nigiri with a touch of wasabi • Hirame sashimi thinly sliced for sashimi platters • Aburi hirame nigiri to enhance aroma • Hirame nigiri with yuzu or ponzu for light citrus flavor |
