Suzuki (sea bass)
Suzuki (sea bass) (Suzuki: すずき)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Nationwide, rocky shores and inner bay areas into which rivers flow
Recommendation.
Carpaccio or marinated: Garlic and herbs such as rosemary clear the smell of the fish.Nitsuke: Acqua pazza is a tasty sea bass dish. Grilled: Grilling with salt or drying overnight makes the fish tastier. Po?l? and meunier are also appealing.Fried: Fried fillets are delicious. Frying diced sea bass flesh by sauteeing with vegetables and topping with thick ankake sauce is another pleasant way to eat the fish.Steamed: After removing the skin, steam the meat wrapped with vegetables and fish paste. Another mouth-watering recipe is to steam the fish with the skin on, seasoned with salt and pepper, then pour boiling hot sesame oil over it to make smoke rise from the fish.