Kawahagi - File fish![](https://i2.wp.com/globaloceantrading.com/wp-content/plugins/ultimate-product-catalogue/images/insert_link.png?w=882&ssl=1)
![Kawahagi - File fish Image](https://i2.wp.com/globaloceantrading.com/wp-content/uploads/2017/10/kawahagi_003_1000_750.jpg?fit=882%2C662&ssl=1)
調理例:刺身/鍋物など
サイズ: 1.0LB 前後
通年を通して美味しい魚ですが特に秋から冬にかけては、旨味がのった白身と肝の取り合わせが最高の味わいになります。肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。
Good for: Sashimi/Hot-Pot
Size: around 1.0 lb
The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.
Kawahagi - File fish![](https://i2.wp.com/globaloceantrading.com/wp-content/plugins/ultimate-product-catalogue/images/insert_link.png?w=882&ssl=1)
![Kawahagi - File fish Image](https://i2.wp.com/globaloceantrading.com/wp-content/uploads/2017/10/kawahagi_003_1000_750.jpg?fit=882%2C662&ssl=1)
調理例:刺身/鍋物など
サイズ: 1.0LB 前後
通年を通して美味しい魚ですが特に秋から冬にかけては、旨味がのった白身と肝の取り合わせが最高の味わいになります。肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。
Good for: Sashimi/Hot-Pot
Size: around 1.0 lb
The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.
![](https://i2.wp.com/globaloceantrading.com/wp-content/uploads/2017/10/kawahagi_003_1000_750.jpg?fit=882%2C662&ssl=1)
![](https://i1.wp.com/globaloceantrading.com/wp-content/uploads/2017/10/dish_kawahagi_usuzukuri_001_600_450.jpg?fit=600%2C450&ssl=1)