Ishi karei or stone flounder is a wild fish, areius bicoloratus, from the port of Kashima in Ibaragi Prefecture on the pacific coast of Japan. The ishigarei is unusual in that it does not have scales, but instead a few bony protrusions on the skin on its dorsal surface. The Japanese refer to them as 'stones´ hence the name. These bony protrusions produce copious amounts of a rather foul-smelling fish slime. However, if one removes them, the fillet of the fish possesses a firm, white, yet oily flesh that is quite delicious.
It is delicious sashimi or just poached slowly as the meat is really dense It can be the Japanese version of the Dover sole. Here it is sliced lengthwise to reinforce the firmness of the meat, it is rolled over avocado mixed with jalapeno and around chive oil, lemon oil and soy sauce.
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