What is hirame in sushi?平目
This time, I looked into the various names and seasons for sushi hirame.
How to call hirame
【hirame】flounder ヒラメ 平目
Flounder is called Soge” in the Kanto area such as Tokyo. In addition, in some regions, natural products and farmed products are called by different names, with natural products being referred to astempira” and farmed products being referred to as “youpira.”
Also, depending on the region, flounder has multiple names depending on the dialect, such as kare, large flounder (because flounder has a large mouth), tekui, and giant flounder.
The peak season for hirame
The season for flounder is considered to be delicious from late fall to early spring when it gets cold. Mid-winter is the season when the meat is most fatty, firm and delicious. After spawning, the meat becomes thinner and becomes less tasty.
Also, keeping in mind the seasonal characteristics when fishing for flounder can be a shortcut to catching results. The season is said to be from autumn to winter in Honshu, and from autumn to spring/early summer in Hokkaido. Although it varies by region and individual, flounder spawns from early spring to early summer, so the flounder that is thick and ready to spawn is the perfect time to eat it.
Regarding the best season for fishing for flounder, although it is a luxury species, it can be said to be a relatively common fish as it is found all over Japan. However, fish also move in search of a comfortable environment, so depending on the time of year, there may be times when you can’t catch any fish at all. In winter, when the flounder tastes better, you can often catch big fish until the end of January, when the water temperature suddenly drops.
