Thread-sail filefish (kawahagi)
In October-November, the liver of the kawahagi swells superbly and peaks in flavor. Meltingly sweet, the liver’s dense, rich fat gives it a silky smooth flavor. The translucent flesh stretches thinly to stunning effect when cut. The exquisite flavor of the liver maximizes the appeal of kawahagi nigiri. A liberal dose of wasabi is added to the fish’s flesh, which is cut into thin, slightly large pieces, and topped with the rich, succulent liver, dressed in ponzu sauce. Breaking all the rules of sushi style, this remains the best way savor the superlative taste sensation of kawahagi liver.