KIHATA - FRESH WILD YELLOW GROUPER - Epinephelus awoara
Description
é»ććæ KIHATA - FRESH WILD YELLOW GROUPER - Epinephelus awoara
Aka. AOHATA
Location
NagasakiĀ
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Yellow Grouper (Kihata) features firm, white flesh with a mild, sweet flavor and delicate buttery texture. Its meat is lean with a slight oiliness, offering a rich, clean taste thatās perfect for various preparations.
Availability/Seasonality
The Yellow Grouper is available year-round, with peak quality in autumn through early summer. Caught fresh in the Western Pacific, itās highly sought after for its versatility and flavor.
About
Scientific Name: Epinephelus awoara. Known as the Yellow Grouper or Aohata, this species is native to the Western Pacific, ranging from southern Japan to Vietnam. Distinguished by its golden-yellow body with faint bands, the Yellow Grouper can reach up to 60 cm in length. Its firm, lean flesh makes it an ideal choice for sushi, sashimi, hot pot, and grilling.
Preparation
Kihata is excellent when enjoyed raw as sashimi or sushi, enhancing its natural flavor. Itās also versatile enough to be grilled with salt, simmered in soy sauce, steamed, or cooked in hot pot dishes, making it popular in various Japanese and Asian cuisines.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, Yellow Grouper is a nutritious addition to any meal. It provides heart-healthy benefits and supports overall wellness.
Selection and Storage
Choose Kihata with bright, clear eyes and firm, shiny skin for maximum freshness. Store it in a chilled environment and consume within 1-2 days for optimal taste and quality.
Summary
Yellow Grouper (Kihata) offers a mild, sweet flavor with firm, white flesh, making it perfect for diverse culinary applications. Its adaptability to various cooking styles and premium quality make it a favorite among chefs seeking a high-quality, versatile fish option.
Aka. AOHATA
Location
NagasakiĀ
Size/Weight
1 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Yellow Grouper (Kihata) features firm, white flesh with a mild, sweet flavor and delicate buttery texture. Its meat is lean with a slight oiliness, offering a rich, clean taste thatās perfect for various preparations.
Availability/Seasonality
The Yellow Grouper is available year-round, with peak quality in autumn through early summer. Caught fresh in the Western Pacific, itās highly sought after for its versatility and flavor.
About
Scientific Name: Epinephelus awoara. Known as the Yellow Grouper or Aohata, this species is native to the Western Pacific, ranging from southern Japan to Vietnam. Distinguished by its golden-yellow body with faint bands, the Yellow Grouper can reach up to 60 cm in length. Its firm, lean flesh makes it an ideal choice for sushi, sashimi, hot pot, and grilling.
Preparation
Kihata is excellent when enjoyed raw as sashimi or sushi, enhancing its natural flavor. Itās also versatile enough to be grilled with salt, simmered in soy sauce, steamed, or cooked in hot pot dishes, making it popular in various Japanese and Asian cuisines.
Nutritional Value
Rich in protein, omega-3 fatty acids, and essential vitamins, Yellow Grouper is a nutritious addition to any meal. It provides heart-healthy benefits and supports overall wellness.
Selection and Storage
Choose Kihata with bright, clear eyes and firm, shiny skin for maximum freshness. Store it in a chilled environment and consume within 1-2 days for optimal taste and quality.
Summary
Yellow Grouper (Kihata) offers a mild, sweet flavor with firm, white flesh, making it perfect for diverse culinary applications. Its adaptability to various cooking styles and premium quality make it a favorite among chefs seeking a high-quality, versatile fish option.