Fat greenling (ainame)
The delicate fat virtually oozing out of ainame of around 1kg caught during the fish’s summer prime is sweet and tasty. Ainame has dense flesh, but is surprisingly soft, and more flavor is extracted with each bite. When the dark-brown skin, fatty and gelatinous, is seared and the fish made into sushi, the fragrant aroma of the subcutaneous flesh adds another taste dimension. A popular boiled comes into its own here, the gelatinous flesh and lip-smacking fat elevating it to a class of its own.