Wild
Samegarei (Roughscale Sole) belongs to the flatfish family — bottom-dwelling fish that have evolved to lie flat on the seabed, with both eyes migrating to one side of the body. In Japan, flatfish occupy the top tier of white-fleshed sashimi quality, with hirame considered the reference standard.
The flesh is exceptionally firm and translucent, with a clean, subtly sweet flavor that reveals the artistry of the sushi chef in its preparation. The prized 'engawa' — the fin muscle that runs along the edge of the body — is a particular delicacy, rich in flavor and possessing a unique crunchy-chewy texture found nowhere else on the fish.
Advance Intertrade sources Samegarei from Hokkaido's cold-water fisheries, where the clean environment produces the finest quality specimens. Both whole fish and pre-cut engawa portions are available.
Sliced thin to showcase the clean, subtly sweet flesh — the definitive way to appreciate quality Japanese fish. Paired with wasabi and soy, or dressed with citrus salt.
The most beloved home preparation — simply salted and grilled until the skin crisps and the flesh remains moist. The purity of the fish shines through.
Simmered in sweet soy-mirin broth with ginger — a classic Japanese preparation that gently coaxes maximum umami from the fish while keeping the flesh tender.
A prized ingredient in winter nabe — the head and bones create a rich broth, while the flesh remains tender and sweet in the simmering dashi.
| Size | Grade | Common Use |
|---|---|---|
| 1–1.5kg | Small | Fillet, casual dining |
| 1.5–2.5kg | Medium | Sashimi, sushi — most popular |
| 2.5–3kg | Large | Premium sashimi, restaurant use |
| 3kg+ | Jumbo | Whole-fish presentation, high-end venues |
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