Product



Houbou - Sea robin

Houbou - Sea robin Image

調理例: 刺身/煮物/ムニエルなど
サイズ: 1.0LB前後
旬は秋、冬から初春です。甘味がある上品な白身の刺し身は絶品です。 皮目が美しいのでこれを活かすと料理に彩りを添えてくれます。洋食ではブイヤベースが定番で、港町マルセイユでは欠かせない魚です。

Good for: Sashimi/Boiled/Meuniere
Size: around 1.0 lb
Fall and winter are the best seasons for this fish. The delicate tasting white meat sashimi is perfection. The bright skin adds color to the sashimi dish as well as taste.
In European cuisines, bouillabaisse is a basic standard recipe for this fish. This fish is an indispensable fish in the in port city of Marseille.

Tags:
Fall, Spring, Winter, Grilled Fish, Other, Simmered Fish, Sushi / Sahimi

Houbou - Sea robin

Houbou - Sea robin Image

調理例: 刺身/煮物/ムニエルなど
サイズ: 1.0LB前後
旬は秋、冬から初春です。甘味がある上品な白身の刺し身は絶品です。 皮目が美しいのでこれを活かすと料理に彩りを添えてくれます。洋食ではブイヤベースが定番で、港町マルセイユでは欠かせない魚です。

Good for: Sashimi/Boiled/Meuniere
Size: around 1.0 lb
Fall and winter are the best seasons for this fish. The delicate tasting white meat sashimi is perfection. The bright skin adds color to the sashimi dish as well as taste.
In European cuisines, bouillabaisse is a basic standard recipe for this fish. This fish is an indispensable fish in the in port city of Marseille.