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Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi:
Notice that even the liver is served as sashimi!
It is also enjoyed cooked, especially deep-fried/karaage:
One can also appreciate simmered or steamed in sake, especially the liver.
But it is also very popular as sushi with all kind of toppings:
The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)