Hoke/Okhotsk atka mackerel
Season: Spring to summer
Fish that can be caught in the Sea of Japan, northern Japan, and Russia.
It is more important as a raw material for dried fish than fresh fish.
Hokke's drying was relatively local until the late 1970s. This has increased in popularity from fat preference, and has continued to this day. The dried domestic hokke was common, but in recent years the one using domestic hokke has become expensive.
Bigger is better.
Hokke Sashimi -Because there is a danger of Anisakis, I buy as fresh as possible, and buy the activity. As soon as you buy it, remove the internal organs and wash it thoroughly with water. When it is sashimi, the fat is mixed in the body and it is very delicious.
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