ヒラメ| Olive Flounder
Season: Fall to Winter.
When I think of Shiromi, I think of Flounder (and I’m sure many of you do to). That’s not just because of the appearance (milky white) or the texture (firm) but also because….f it, yeah it’s because of the appearance and texture. Most sushi chefs will do the sensible thing and add a flavour enhancer (think lemon zest or yuzu).