Hirame is a type of flatfish that is highly valued in Japanese cuisine.
Hirame has a subtle, mild flavor with a slightly sweet undertone.
The taste is delicate and clean, making it versatile for various preparations.
Hirame is often served raw as sashimi, allowing diners to enjoy its delicate texture and mild flavor.
It is also used in sushi, either as nigiri or in rolls.
Hirame can be grilled, pan-seared, or broiled. The mild flavor and tender texture make it a good candidate for simple preparations that highlight its natural taste.
It can also be used in ceviche, where the raw fish is marinated in citrus juices,
enhancing its flavor with fresh, tangy notes.
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