Flounder

During the wintertime, flounder (hirame) meat becomes denser with an improved flavor due to extra fat. Even with the extra fat, it has no off flavors and is one of the preferred fish of the Japanese people. Flounder is prepared in three basic ways: fresh, chilled for a couple of hours in the refrigerator, or topped with a thinly sliced piece of kelp after draining the blood of the live fish.

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