{"id":9093826019545,"title":"Wild Japanese Samegarei (Roughscale Sole)","handle":"wild-japanese-samegarei-roughscale-sole","description":"\u003cp\u003eWild Japanese \u003cstrong\u003eSamegarei\u003c\/strong\u003e, or Roughscale Sole, is a prized flatfish known for its \u003cstrong\u003emild, sweet flavor\u003c\/strong\u003e and \u003cstrong\u003efirm, translucent flesh\u003c\/strong\u003e. Caught in the icy waters surrounding Japan, particularly in Hokkaido, Samegarei is revered in Japanese cuisine for its clean taste and versatility. Its unique rough, textured skin and delicate meat make it a standout ingredient for both traditional and modern culinary techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Samegarei Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSamegarei is harvested in the \u003cstrong\u003ecold, nutrient-rich waters of northern Japan\u003c\/strong\u003e, where its habitat contributes to its high-quality, firm texture and natural sweetness. Its \u003cstrong\u003ethicker, firmer flesh\u003c\/strong\u003e compared to other flatfish makes it especially suited for raw preparations like sashimi. The rough, scaly skin can be lightly seared for added texture and aroma, enhancing the overall dining experience. Meticulous handling and sustainable fishing practices ensure that each fish arrives at peak freshness, ready for culinary innovation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e Samegarei offers a \u003cstrong\u003edelicate sweetness\u003c\/strong\u003e with a light umami undertone. Its flesh is firm yet tender, making it ideal for both raw and cooked applications. When prepared, it has a clean, refreshing finish that highlights its oceanic origins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi \u0026amp; Sushi\u003c\/strong\u003e: Samegarei is highly prized for sashimi due to its translucent, firm flesh and subtle sweetness. It is often served with a light brush of soy or a hint of citrus to enhance its natural flavors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled or Pan-Seared\u003c\/strong\u003e: Lightly grilling or searing Samegarei, especially with the skin intact, creates a textural contrast that complements its tender, flaky meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed or Poached\u003c\/strong\u003e: Steaming or poaching in dashi-based broths preserves its delicate flavor and ensures a soft, moist texture, ideal for elegant presentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmered\u003c\/strong\u003e: Slow simmering in soy, sake, and mirin-based sauces infuses the fish with deep umami, creating a rich and flavorful dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e Samegarei pairs exceptionally well with \u003cstrong\u003elight citrus elements\u003c\/strong\u003e such as yuzu or sudachi, which brighten its subtle sweetness. Dashi broths, miso glazes, and soy-based sauces complement its delicate umami. For beverages, pair with a crisp \u003cstrong\u003eJunmai sake\u003c\/strong\u003e, \u003cstrong\u003eChenin Blanc\u003c\/strong\u003e, or \u003cstrong\u003eRiesling\u003c\/strong\u003e to enhance its refined flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability \u0026amp; Sourcing\u003c\/strong\u003e Sourced from Japan’s northern waters, particularly Hokkaido, Samegarei is caught using sustainable methods that prioritize the health of the marine ecosystem. These practices ensure a consistent supply of high-quality fish while protecting its natural environment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e Available in whole fish, delivered fresh without vacuum sealing to maintain its natural texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e Store chilled and consume within 2–3 days of receipt for optimal freshness. Samegarei can be frozen, but it is best enjoyed fresh to fully appreciate its firm texture and delicate taste.\u003c\/p\u003e","published_at":"2025-01-13T16:46:07-08:00","created_at":"2025-01-13T16:46:07-08:00","vendor":"Toyosu Fish Market","type":"Seafood","tags":["Roughscale Sole","Samegarei"],"price":3200,"price_min":3200,"price_max":3200,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":46303525535961,"title":"Whole","option1":"Whole","option2":null,"option3":null,"sku":"TOYO-SAM-WHOLE","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Wild Japanese Samegarei (Roughscale Sole) - Whole","public_title":"Whole","options":["Whole"],"price":3200,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"Each: per lb.","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/sfsf.kitchen\/cdn\/shop\/files\/Samegarei-Photoroom.png?v=1736815261"],"featured_image":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Samegarei-Photoroom.png?v=1736815261","options":["Size (per lb.)"],"media":[{"alt":null,"id":36511252742361,"position":1,"preview_image":{"aspect_ratio":1.292,"height":991,"width":1280,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Samegarei-Photoroom.png?v=1736815261"},"aspect_ratio":1.292,"height":991,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/Samegarei-Photoroom.png?v=1736815261","width":1280}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eWild Japanese \u003cstrong\u003eSamegarei\u003c\/strong\u003e, or Roughscale Sole, is a prized flatfish known for its \u003cstrong\u003emild, sweet flavor\u003c\/strong\u003e and \u003cstrong\u003efirm, translucent flesh\u003c\/strong\u003e. Caught in the icy waters surrounding Japan, particularly in Hokkaido, Samegarei is revered in Japanese cuisine for its clean taste and versatility. Its unique rough, textured skin and delicate meat make it a standout ingredient for both traditional and modern culinary techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Makes Samegarei Special?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSamegarei is harvested in the \u003cstrong\u003ecold, nutrient-rich waters of northern Japan\u003c\/strong\u003e, where its habitat contributes to its high-quality, firm texture and natural sweetness. Its \u003cstrong\u003ethicker, firmer flesh\u003c\/strong\u003e compared to other flatfish makes it especially suited for raw preparations like sashimi. The rough, scaly skin can be lightly seared for added texture and aroma, enhancing the overall dining experience. Meticulous handling and sustainable fishing practices ensure that each fish arrives at peak freshness, ready for culinary innovation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Profile\u003c\/strong\u003e Samegarei offers a \u003cstrong\u003edelicate sweetness\u003c\/strong\u003e with a light umami undertone. Its flesh is firm yet tender, making it ideal for both raw and cooked applications. When prepared, it has a clean, refreshing finish that highlights its oceanic origins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi \u0026amp; Sushi\u003c\/strong\u003e: Samegarei is highly prized for sashimi due to its translucent, firm flesh and subtle sweetness. It is often served with a light brush of soy or a hint of citrus to enhance its natural flavors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled or Pan-Seared\u003c\/strong\u003e: Lightly grilling or searing Samegarei, especially with the skin intact, creates a textural contrast that complements its tender, flaky meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed or Poached\u003c\/strong\u003e: Steaming or poaching in dashi-based broths preserves its delicate flavor and ensures a soft, moist texture, ideal for elegant presentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmered\u003c\/strong\u003e: Slow simmering in soy, sake, and mirin-based sauces infuses the fish with deep umami, creating a rich and flavorful dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e Samegarei pairs exceptionally well with \u003cstrong\u003elight citrus elements\u003c\/strong\u003e such as yuzu or sudachi, which brighten its subtle sweetness. Dashi broths, miso glazes, and soy-based sauces complement its delicate umami. For beverages, pair with a crisp \u003cstrong\u003eJunmai sake\u003c\/strong\u003e, \u003cstrong\u003eChenin Blanc\u003c\/strong\u003e, or \u003cstrong\u003eRiesling\u003c\/strong\u003e to enhance its refined flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability \u0026amp; Sourcing\u003c\/strong\u003e Sourced from Japan’s northern waters, particularly Hokkaido, Samegarei is caught using sustainable methods that prioritize the health of the marine ecosystem. These practices ensure a consistent supply of high-quality fish while protecting its natural environment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e Available in whole fish, delivered fresh without vacuum sealing to maintain its natural texture and flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e Store chilled and consume within 2–3 days of receipt for optimal freshness. Samegarei can be frozen, but it is best enjoyed fresh to fully appreciate its firm texture and delicate taste.\u003c\/p\u003e"}
