Description
ć”ć“ć MEGOCHI - FRESH WILD BIGEYED FLATHEAD - Suggrundus meerdervoortii
Location
Aichi
Size/Weight
0.5 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Megochi offers a unique taste experience with its firm, yet tender white flesh that becomes succulent and moist when cooked. Its flavor is mildly sweet with delicate briny undertones, making it an excellent choice for a variety of dishes. The meat has a fine grain, lending a melt-in-the-mouth feel, while the skin crisps up beautifully when grilled or fried.
Availability/Seasonality
The prime season for Megochi extends from June to September, when the fish are at their peak in flavor and texture. Found predominantly in semi-enclosed sea areas and sandy mud bottoms around southern Japan and the East China Sea, this flathead is available year-round but is especially prized in summer. Itās a seasonal delight that chefs eagerly anticipate during these months.
About
Scientific Name: Suggrundus meerdervoortii
The Megochi, or Bigeyed Flathead, belongs to the Platycephalidae family, commonly known as the flatheads. It is well-regarded for its flattened head and large eyes, perfectly adapted for its habitat. This demersal fish inhabits the sandy seabeds down to depths of around 100 meters and is native to the temperate waters of the Northwest Pacific. Its appearance, with a distinctive broad, flattened head and elongated body, makes it easily recognizable among other species.
Preparation
Megochi is versatile and can be enjoyed in various culinary applications. Itās often grilled with salt (shioyaki), fried in tempura batter, or simmered for a delicate taste. Its skin, when lightly scored and cooked, becomes wonderfully crispy, adding a contrasting texture to the tender meat. Due to its mild flavor, it pairs well with citrus sauces or ponzu, enhancing its natural sweetness without overpowering it.
Nutritional Value
Rich in protein and low in fat, Megochi is a healthy addition to any diet. It's an excellent source of omega-3 fatty acids, essential for heart health, and offers a good amount of vitamins and minerals such as Vitamin D, B12, and selenium. This fish is ideal for those seeking a nutritious yet flavorful seafood option.
Selection and Storage
When selecting Megochi, look for fish with clear, bright eyes, shiny skin, and a fresh, ocean-like scent. The flesh should be firm to the touch. To maintain its quality, keep it chilled on ice or store it in the coldest part of your refrigerator, ideally consuming it within 1-2 days of purchase for the best flavor and texture.
Summary
Megochi, the Fresh Wild Bigeyed Flathead, is a prized catch for chefs seeking a fish with mild sweetness, firm texture, and versatile cooking options. Its peak seasonality from June to September ensures the freshest, highest-quality catch, making it a seasonal highlight in Japanese cuisine.
Location
Aichi
Size/Weight
0.5 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Megochi offers a unique taste experience with its firm, yet tender white flesh that becomes succulent and moist when cooked. Its flavor is mildly sweet with delicate briny undertones, making it an excellent choice for a variety of dishes. The meat has a fine grain, lending a melt-in-the-mouth feel, while the skin crisps up beautifully when grilled or fried.
Availability/Seasonality
The prime season for Megochi extends from June to September, when the fish are at their peak in flavor and texture. Found predominantly in semi-enclosed sea areas and sandy mud bottoms around southern Japan and the East China Sea, this flathead is available year-round but is especially prized in summer. Itās a seasonal delight that chefs eagerly anticipate during these months.
About
Scientific Name: Suggrundus meerdervoortii
The Megochi, or Bigeyed Flathead, belongs to the Platycephalidae family, commonly known as the flatheads. It is well-regarded for its flattened head and large eyes, perfectly adapted for its habitat. This demersal fish inhabits the sandy seabeds down to depths of around 100 meters and is native to the temperate waters of the Northwest Pacific. Its appearance, with a distinctive broad, flattened head and elongated body, makes it easily recognizable among other species.
Preparation
Megochi is versatile and can be enjoyed in various culinary applications. Itās often grilled with salt (shioyaki), fried in tempura batter, or simmered for a delicate taste. Its skin, when lightly scored and cooked, becomes wonderfully crispy, adding a contrasting texture to the tender meat. Due to its mild flavor, it pairs well with citrus sauces or ponzu, enhancing its natural sweetness without overpowering it.
Nutritional Value
Rich in protein and low in fat, Megochi is a healthy addition to any diet. It's an excellent source of omega-3 fatty acids, essential for heart health, and offers a good amount of vitamins and minerals such as Vitamin D, B12, and selenium. This fish is ideal for those seeking a nutritious yet flavorful seafood option.
Selection and Storage
When selecting Megochi, look for fish with clear, bright eyes, shiny skin, and a fresh, ocean-like scent. The flesh should be firm to the touch. To maintain its quality, keep it chilled on ice or store it in the coldest part of your refrigerator, ideally consuming it within 1-2 days of purchase for the best flavor and texture.
Summary
Megochi, the Fresh Wild Bigeyed Flathead, is a prized catch for chefs seeking a fish with mild sweetness, firm texture, and versatile cooking options. Its peak seasonality from June to September ensures the freshest, highest-quality catch, making it a seasonal highlight in Japanese cuisine.