MEHIKARI - FRESH WILD BIGEYED GREENEYE - Chlorophthalmus albatrossis Jordan & Starks
Description
メヒカリ MEHIKARI - FRESH WILD BIGEYED GREENEYE - Chlorophthalmus albatrossis Jordan & Starks
Location
Aichi
Size/Weight
2.2 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Mehikari offers a delicate, tender flesh with a subtle sweetness that enhances the experience of each bite. Its flavor is mild and slightly nutty, making it an excellent choice for those who appreciate more understated, oceanic tastes. When cooked, the meat remains succulent and pairs well with various seasonings and sauces, allowing chefs to create versatile and flavor-rich dishes.
Availability/Seasonality
This species is typically caught year-round in deep waters, with prime availability in the cooler months. Mehikari thrives in the waters around Japan, particularly in the southern regions, ensuring a consistent supply for culinary enthusiasts. As a deep-sea fish, it maintains high quality throughout the year, making it a reliable addition to seafood menus.
About
Scientific Name: Chlorophthalmus albatrossis. Mehikari, also known as Bigeyed Greeneye, belongs to the Chlorophthalmidae family and is characterized by its striking green eyes and silvery-gray body. This unique fish is commonly found at depths of 300 to 350 meters, predominantly in the Indo-West Pacific region, from southern Japan to the Philippines. Mehikari has gained popularity for its delicate texture and flavor, making it a sought-after choice in Japanese cuisine.
Preparation
Mehikari is versatile in preparation methods. It can be enjoyed grilled, deep-fried, or even served raw as sashimi. When grilled, its skin crisps beautifully, while the flesh remains moist and flavorful. Deep-frying brings out the nutty notes, providing a delightful contrast between the crispy exterior and soft interior. It can also be marinated or cured, enhancing its mild flavor profile.
Nutritional Value
This fish is a lean source of high-quality protein, rich in omega-3 fatty acids, essential vitamins, and minerals. Mehikari offers a nutritious option for health-conscious diners, contributing to heart health, brain function, and overall well-being.
Selection and Storage
When selecting Mehikari, look for clear, vibrant eyes and shiny, silvery skin, indicating freshness. Its flesh should be firm to the touch and have a pleasant oceanic scent. To maintain optimal quality, store Mehikari on ice or refrigerate it at 0-2°C, ensuring it remains fresh and ready for preparation.
Summary
Mehikari, the Fresh Wild Bigeyed Greeneye, is a delicate, mildly flavored fish ideal for a range of culinary applications. With its tender texture and subtle sweetness, it appeals to chefs looking to create dishes that highlight the natural flavors of the sea. Whether grilled, fried, or served raw, Mehikari brings a unique touch to any seafood menu.
Location
Aichi
Size/Weight
2.2 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Mehikari offers a delicate, tender flesh with a subtle sweetness that enhances the experience of each bite. Its flavor is mild and slightly nutty, making it an excellent choice for those who appreciate more understated, oceanic tastes. When cooked, the meat remains succulent and pairs well with various seasonings and sauces, allowing chefs to create versatile and flavor-rich dishes.
Availability/Seasonality
This species is typically caught year-round in deep waters, with prime availability in the cooler months. Mehikari thrives in the waters around Japan, particularly in the southern regions, ensuring a consistent supply for culinary enthusiasts. As a deep-sea fish, it maintains high quality throughout the year, making it a reliable addition to seafood menus.
About
Scientific Name: Chlorophthalmus albatrossis. Mehikari, also known as Bigeyed Greeneye, belongs to the Chlorophthalmidae family and is characterized by its striking green eyes and silvery-gray body. This unique fish is commonly found at depths of 300 to 350 meters, predominantly in the Indo-West Pacific region, from southern Japan to the Philippines. Mehikari has gained popularity for its delicate texture and flavor, making it a sought-after choice in Japanese cuisine.
Preparation
Mehikari is versatile in preparation methods. It can be enjoyed grilled, deep-fried, or even served raw as sashimi. When grilled, its skin crisps beautifully, while the flesh remains moist and flavorful. Deep-frying brings out the nutty notes, providing a delightful contrast between the crispy exterior and soft interior. It can also be marinated or cured, enhancing its mild flavor profile.
Nutritional Value
This fish is a lean source of high-quality protein, rich in omega-3 fatty acids, essential vitamins, and minerals. Mehikari offers a nutritious option for health-conscious diners, contributing to heart health, brain function, and overall well-being.
Selection and Storage
When selecting Mehikari, look for clear, vibrant eyes and shiny, silvery skin, indicating freshness. Its flesh should be firm to the touch and have a pleasant oceanic scent. To maintain optimal quality, store Mehikari on ice or refrigerate it at 0-2°C, ensuring it remains fresh and ready for preparation.
Summary
Mehikari, the Fresh Wild Bigeyed Greeneye, is a delicate, mildly flavored fish ideal for a range of culinary applications. With its tender texture and subtle sweetness, it appeals to chefs looking to create dishes that highlight the natural flavors of the sea. Whether grilled, fried, or served raw, Mehikari brings a unique touch to any seafood menu.