The best shiromi

If I had to pick my favorite fish,
it would be 'kue'!
(クエ/Longtooth grouper/Epinephelus bruneus)

A white-fleshed fish (shiromi) packed with fat and umami.

The best season is from October to February, as they pack on body fat to prepare for winter.

It’s one of the priciest fish on the market, but the quality can vary a lot.

So, you need both money and luck to get a good one.

I got very lucky this time 😁