Scorpionfish (kasago)

カサゴ

Japanese Scorpionfish can be caught throughout the year, but the season is said to be from autumn to winter.  Body color varies from orange to red to brown depending on the depth of the water. There are white spots on the body surface and dark borders around it.  It is a very delicious fish with transparent white flesh and a moderate amount of fat.  It can serve as sashimi, steamed, miso soup making, deep fried etc. You can also prepare dashi stock from the heads and bones so nothing goes to waste!