A premium summer species, magochi are often compared to winter’s fugu. Like fugu, their pale flesh appears to be almost tasteless, but with each bite that peculiarly piscine gelatinous flavor begins to penetrate the palate, accompanied by a subtle fragrance. Their firm, dense, almost fugu-like flesh is not at all watery, and makes attractive, translucent sashimi. In nigiri, cutting the fish into large, thin pieces ensures maximum delight in its pale, firm flesh. The following day, the optimal aging time and the flesh cut slightly thickly for sushi, allowing diners to enjoy magochi at its finest.