The best season for Kawahagi (filefish) is winter
Kawahagi is one of the most popular fish in Japan. They are commonly sold in fish markets and are also popular among people who enjoy fishing. Kawahagi literally means “to skin” as the skin is easily removed and it is also easily cooked. In winter, the liver of the kawahagi stores fat, which gives it a buttery taste. The liver is dissolved into soy sauce and the sashimi of kawahagi is dipped into it. The sauce exclusively promotes the deliciousness of the raw meat and enriches the wholesome flavor. Needless to say, hot sake goes well with it.