Kijihata is known as the “fugu of summer” and an expensive fish.
We saw it on sale for 278 yen and had to give it a try. We tried it with ponzu, but I think Shoyu is better. The texture is
firm like fugu but it reminds me more of red snapper (tai). I think it’s because it wasn’t sliced really thin like Fugu.
However, it’s great for the price, sand a mild, non-fishy flavor for beginners.
It’s also known as Hong Kong grouper, Akou.
Our friends at the Japanese site show images of the fish and some cooking examples. Google translate if you want to dig in more or leave us a comment!
More info on the Kijihata (Japanese)
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