Sushi Fish Dilemma & Question

Good day,

I'm trying to verify something about food and hope someone could guide me.

In Japan, I always thought that Hirame (•½–Ϊ) is a good, delectable flat fish - with its mouth and eyes on the left side. Its best served as thin-sashimi cuts or on nigiri sushi.

My previous understanding was that Karei (ιΥ) is a cheaper variety fish, hardly eaten as raw unless its very fresh, usually eaten as cooked or grilled@ˆκ–ιŠ±‚΅. Similar story with αΑŽqιΥ, where all ιΥ fishes have the eyes and mouth on the right hand side and opposite to Hirame.

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My question is, certain sushi chefs and books or even sushi comics, have mentioned that a flounder/halibut with its mouth on the right hand side, is actually a better fish. That, in theory, is completely opposite to what what I've said and learnt above. I thought Hirame is better than Karei, especially for sashimi/nigiri sushi. (Having said that, I actually thought Hirame itself is not a top fish? No?)

If anyone can shred some lights on this dilemma or ask or research for me, I would greatly appreciate it as its getting to my head a bit!

Many thanks.

Generally, it is believed that when eaten raw, hirame is better than karei given that hirame is higher in price and karei is not often served as sashimi or sushi in restaurants. Actually I myself have believed that but some online search told that some say karei is better than hirame even if eaten raw for its richer taste, which may be verified from the common knowledge that karei tastes much better when eaten cooked or grilled while hirame is hardly served cooked.

In fact, the price and taste of the both fish get cheaper and worse out of season (hirame - summer, karei in general - winter). In addition, the taste and season of karei varies according to species.

The reason why karei is not often served as sashimi would presumably be: (1) it's generally too small for being cut as sashimi and the ones big enough are not sufficiently and stably provided to the market, (2) as mentioned above, the price and taste of karei vary depending on the variety and the season thus karei may not be good for being served as one of stable menu while those of hirame is relatively steady except during summer off-season. The higher-class image of hirame among people, if not seen as top fish, might also contribute to it.

It has been quite helpful!

Although I'm still trying to work out which 'right sided' fish it is that is suppose to be the best one!

And secondly, I don't know what is the main difference between Ainame and Ayu, to be honest! Can't seem to find much information on it!

So difficult to understand.

Although I'm still trying to work out which 'right sided' fish it is that is suppose to be the best one!

Hmmm....I'm not sure as I'm not a specialist at all and you know, everyone has its own taste. Though ƒ}ƒRƒKƒŒƒC (ι‰ΊƒKƒŒƒC) is supposed to be the most valuable one, some like ƒ}ƒKƒŒƒC, even if being typical of karei in Japan, best, and ƒzƒVƒKƒŒƒC seems to be also very valued due to its good taste and scarcity. It is highly likely that you will be served with ƒ}ƒKƒŒƒC at sushi restaurants if you order karei. Btw, karei meat requires some while attached with konbu kelp for being ready to be served as sashimi as tai, sea bream, which will enrich the taste while hirame meat doesn't require this process.

And secondly, I don't know what is the main difference between Ainame and Ayu, to be honest! Can't seem to find much information on it!

They are entirely different.
While ainame belongs to the order Scorpaeniformes, ayu belongs to the order Osmeriformes. There is no remarkable resemblance between the two in terms of the look and taste though kanji for ainame, ˆΌ•ΐ, literally means "comparable to ayu". I suspect this might have misled you into thinking that they are very alike. No? The name possibly came from the fact that ainame is very territorial fish or they can swim fast as ayu is or can.

Ainame: http://ja.wikipedia.org/wiki/%E3%82%A2%E3%82%A4%E3%83%8...

Ayu: http://en.wikipedia.org/wiki/Ayu

An etymology of Ainame: http://gogen-allguide.com/a/ainame.html