【Koyomi】 November 5, 2024
Seasonal food｜Kawahagi 旬の食べ物｜カワハギ
Kawahagi’s Habitat and Seasonal Movements
Kawahagi, or the thread-sail filefish, can be found in coastal waters across Japan from Hokkaido to Kyushu. It primarily inhabits rocky areas and sandy-mud zones at depths between 5 and 70 meters. These fish adapt their movements based on water temperature and the season, ensuring they find optimal temperatures and feeding grounds.
During the summer months, kawahagi are typically found in shallower waters, around 5 to 25 meters deep. Here, they thrive in the sandy areas surrounding reefs, which offer both shelter and abundant food sources. In winter, however, kawahagi migrate to deeper waters, around 30 to 50 meters, often near rocky areas where they can avoid colder temperatures closer to the surface.
カワハギの生息地と季節ごとの行動
カワハギは北海道から九州まで、日本の沿岸に広く分布しています。主な生息地は、岩礁帯やその周辺の砂泥地で、水深5～70メートルの範囲に見られます。季節や水温に応じて行動を変えるため、快適な水温とエサ場を求めて移動します。
夏場には、浅い5～25メートルの砂地や根周りに生息し、そこは隠れ場所や豊富なエサがあるために最適な環境となります。冬になると、カワハギは30～50メートルの岩礁帯付近へ移動し、表層の冷たい水を避けるようになります。
When to Enjoy Kawahagi Meat at Its Best
Kawahagi meat can be enjoyed year-round, but it’s particularly delicious in the summer, after the spawning season from May to August. Once spawning concludes, kawahagi focus on restoring their strength, consuming large amounts of food to grow. This post-spawning feeding habit gives their flesh a tender, fatty quality that is particularly enjoyable in the summer. At this time, kawahagi meat is soft and richly flavorful, providing a taste that highlights the essence of the summer sea.
身の旬と味わい
カワハギの身は一年中楽しめますが、特に産卵期が過ぎた夏頃（5～8月）が旬です。産卵を終えたカワハギは体力を回復するためにエサを多く食べ、身が丸みを帯びて脂がのり、柔らかくなります。この夏の時期のカワハギの身は、海の味わいを存分に引き立てるジューシーな味わいが特徴です。
Kawahagi Liver – A Winter Delicacy
While kawahagi flesh is delicious in the summer, its liver reaches peak quality during the colder months. As the temperatures drop from autumn to winter, kawahagi liver becomes larger, gaining a creamy, rich texture and an umami flavor often compared to foie gras. Its delicate taste and smooth texture, devoid of any fishy odor, have earned it the nickname “foie gras of the sea.” This liver is best enjoyed in winter, as it brings a depth of flavor unique to this season.
冬のごちそう、カワハギの肝
カワハギの身が夏に美味しさを増す一方、肝の旬は寒さが増す秋から冬にかけてです。この時期には肝が大きくなり、クリーミーで濃厚な旨味が特徴で、魚臭さがないその味わいは「海のフォアグラ」として知られています。冬のカワハギの肝は、季節ならではの奥深い味わいを楽しめる最高の食材です。