Managatsuo’s main season is during the summer around June and July during the rainy season just before it spawns at the end of summer. Cooking wise, steaming with ginger & green onion, simmer it in soy sauce (煮付け) or grill it over charcoal & serve with sea salt! When gutting the fish, remember to keep the roe and liver if the fish is extremely fresh. The liver should be bright red and not brown in color, and is typically steamed along with the fish and served together in the soy sauce mixture.
