Chef at Home

 If somebody does not like sashimi, then he will like fluke. The meat is extremely soft and delicate. It has also a mild flavor and does not require lot of seasoning. The silky effect in your mouth is really enjoyable. I like it best with salt, a touch of olive oil and lemon juice. Japanese fluke, from Tsukiji market in the picture above, is usually wild fish with a very high quality level and freshness. In Japan, the Japanese flounder Paralichthys Olivaceus is common. While flounder has both eyes situated on one side of the head, fluke is not born this way; it is a different kind of fish. Their life involves metamorphosis. During metamorphosis, one eye migrates to the other side of the body so that both eyes are situated on the upward-facing side of its body. Fluke and flounder lie on one side on the ocean floor, either the left or right side might face upward depending on the species. Fluke and flounder sizes range from five to fifteen inches, though they sometimes grow as large as three feet in length. Their breadth is about one-half of their length. Fluke and flounder are ambush predators and their feeding ground is the soft mud of the sea bottom. Their diet consists mainly of fish spawn, crustaceans, polychaetes and small fish.

 In the picture above the skin has removed from the flesh. It is sliced lenghwise into very fine strips to be rolled as a one bite piece of sashimi.

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