November Seasonal Sashimi

Monkfish Liver

We love this time of year as the seafood is rich with fat as the waters turn cold. Some of our favorites this time of year is ankou (monkfish), for its meat which we often make in a nabe (hot pot) but also for its liver.

The photo above is of monkfish liver that we made at home. The liver is often sold at supermarkets this time of year. Simply marinate in a bit of salt and sake, roll up in plastic wrap and then foil, steam until cooked through, then chill and slice. Serve with a citrusy soy ponzu and a sprinkle of shichimi (seven spice). Many Japanese gourmands call it the foie gras of the sea, albeit not as rich, so a delicate treat.

We also love sashimi this time of year. The other photo is of kinmedai, wild warasa (young yellowtail), madai, tachiuo, aori ika, and maguro. All are in season this time of year.

Katsuo is lovely seared tataki-style, as sashimi, or even better yet, a sashimi salad with many different yakumi condiments paired with a homemade citrusy ponzu dressing. Scallops we love as sashimi or sautéed in butter. Swordfish calls out for a sweet soy teriyaki sauce. And while salmon is available all-year long, must of it is farmed and imported. We look for domestic, wild salmon this time of year.

 

We love oysters raw, or in nabe, or best of all – breaded and deep-fried as kaki furai.

Akagai 赤貝 ark shell (Scapharca broughtonii)

Akagarei 赤鰈 flathead flounder (Hippoglossoides dubius)

Ankou 鮟鱇 monkfish (Lophiomus setigerus)

Ankimo – monkfish liver

Aori ika 障泥烏賊 big fin reef squid (Sepioteuthis lessoniana)

Ara 𩺊 rock cod (Nuphon spinosus)

Buri 鰤 Japanese amberjack (Seriola quinqueradiata)

Chidai   血鯛  crimson sea bream (Evynnis japonica)

Ginsake 銀鮭 coho salmon (Oncorhynchus kisutch)

Hamadai 浜鯛 ruby snapper (Etelis coruscans)

Hirame 鮃 olive flounder (Paralichthys olivaceus)

Hokke 𩸽 arabesque greenling (Pleurogrammus azonus)

Hotate 帆立貝 scallops (Patinopecten yessoensis)

Ibodai 疣鯛 butterfish (Psenopsis anomala)

Itoyoridai 糸縒鯛  golden threadfin-bream (Nemipterus virgatus)

Katsuo 鰹  skipjack tuna or oceanic bonito (Katsuwonus pelamis)

Kawahagi 皮剥 thread-sail filefish (Stephanolepis cirrhifer)

Kihada maguro 黄肌鮪 yellowfin tuna (Thunnus albacares)

Kurigani helmet crab (Telmessus cheiragonus)

Maguro  鮪 tuna (Thunus thynnus)

Maiwashi 真鰯  Japanese sardine (Sardinops melanostictus)

Medai Japanese butterfish (Hyperoglyphe japonica)

Mekajiki   女旗魚  swordfish (Xiphias gladias)

Mishima Okoze – Japanese stargazer (Uranoscopus japonicus)

Mizudako 水蛸 North Pacific giant octopus (Octopus dofleini)

Sake 鮭 salmon (Oncorhynchus keta)

Sanma 秋刀魚 Pacific saury (Cololabis saira)

Shirako – milt sac, often from cod, prized when from fugu

Shishamo – Japanese longfin smelt (Spirinchus lanceolatus)

Tachiuo 太刀魚 cutlassfish (Trichiurus lepturus)

Tarabagani 鱈場蟹 Alaska king crab (Paralithodes camtschaticus)

Tsubugai  つぶ貝 whelk  (Buccinum undatum)

Warasa 鰤 young Japanese amberjack (Seriola quinqueradiata)

Yanaginomai – yellow-body rockfish (Sebastes steindachneri)