Hirame, commonly known as flounder or halibut, is a flatfish prized in culinary traditions, particularly in Japanese cuisine, for its delicate texture and subtle sweetness.
Chefs also creatively use Hirame in a variety of cooked dishes, including grilled, poached, and sautéed preparations, often highlighting its mild flavor with gentle seasoning and complementary ingredients.
A unique part of the Hirame is the Engawa, which is the fish's flavorful and fatty muscle along its fin, highly valued for its rich, buttery taste and unique texture.
Chefs often utilize Engawa in sushi and sashimi to offer a luxurious eating experience, and it can also be lightly seared or grilled, enhancing its distinct flavor and texture.