Grouper is considered one of Japan’s most prized luxury fish, highly respected in traditional Japanese cuisine. There are many species of grouper around the world. Even in Japan, you’ll find a wide variety, including Kiji-hata (Akou / Red Spotted Grouper), Ma-hata (Seven-band Grouper), and Komon-hata (Dotted Grouper), Ao-hata.
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“Honestly, even I can’t tell every kind of grouper apart. That’s why we usually just label them ‘grouper.’ “
That’s what even my “fishmonger master” says. haha
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That’s why Sardinian Cassola isn’t simply about eating fish. It’s about honoring every part of the fish and receiving every last drop of its life.
These groupers belong to the same family as the grouper used in Sardinia, though they are not the exact same species. The one I chose for making Cassòla in Japan was the blue grouper shown at the bottom. Its rich flavor, pleasantly springy texture, and—above all—the deep umami it releases into the broth made it a wonderful match for this dish.
Known as Akou in western Japan, this grouper is highly prized as one of summer’s finest fish. It is loved for its delicate sweetness and wonderfully firm, springy texture when cooked. Its name comes from the beautiful pattern on its body, which resembles the feathers of a pheasant (kiji in Japanese).
