Cooking marbled rockfish

Japanese dishes using カサゴ, with preparation guidance and the original dish photographs.

Nitsuke — soy-simmered

Gentle simmering keeps delicate flesh together while seasoning it with soy, sake and ginger.

1. Clean the fish and score thick skin where appropriate.
2. Bring water, soy sauce, sake and a little sugar to a simmer; add the fish and ginger.
3. Cook through with a drop lid or spooned-over sauce, moving the fish as little as possible.

Karaage — crisp fried fish

A flour or starch coating gives firm fish a crisp exterior.

1. Clean and portion the fish, removing bones and spines as needed.
2. Dry thoroughly and coat lightly with starch.
3. Fry in small batches until cooked through. Large bones are not made edible simply by frying.

Sashimi / thin-sliced raw fish

A traditional way to appreciate texture. Freshness alone does not establish that a catch is safe to eat raw.

1. Have species identification and suitability for raw consumption assessed by a qualified fish professional.
2. Use professional parasite-control and cold-chain procedures; this is not a home raw-fish safety protocol.
3. For an uncertain recreational catch, choose an appropriate thoroughly cooked dish instead.

Fish miso soup

Clean fish pieces add flavour to a simple soup.

1. Remove gills, innards and blood, and rinse cleaned pieces briefly.
2. Simmer in water or stock, skimming as needed, until fish is cooked through.
3. Lower the heat, dissolve miso and serve, clearly identifying any bones.