HIRAME

What Is Hirame?

Hirame (平目 / 鮃) is the Japanese name for Olive Flounder, scientifically known as Paralichthys olivaceus.

It is a flatfish commonly found in coastal waters around Japan. Hirame spends much of its life resting on sandy or muddy seabeds, where its flattened body helps it hide from prey.

Unlike many other bottom-dwelling fish, Hirame is an active predator. It has a relatively large mouth and sharp teeth that help it catch smaller fish.

Its white flesh has a clean flavour and a firm texture, making it well suited for sashimi and Nigiri.

Left Hirame, Right Karei

One of the most interesting things about Hirame is the position of its eyes.

In Japan, there is a traditional saying:

Hidari Hirame, Migi Karei (左ヒラメ、右カレイ)

This means "Hirame on the left, Karei on the right."

When looking at a flatfish from above with its head pointing away from you, Hirame normally has both eyes on the left side of its body. Karei, another group of Japanese flatfish, usually has its eyes on the right.

This is a useful way to remember the difference, but it is not a perfect rule. Some species of Karei naturally have their eyes on the left, and rare individuals can develop with the opposite eye position.

Interestingly, young Hirame begin life looking more like ordinary fish, with one eye on each side of the head. As they develop, one eye gradually moves across the head until both eyes are on the same side.

This transformation allows the fish to lie flat on the seabed while keeping both eyes facing upward.

The Leopard-Like Pattern

Another distinctive feature of Hirame is the pattern on its upper body.

The side with the eyes is usually olive-brown or dark brown, with scattered lighter spots and darker markings. Some fish have patterns that resemble the spots of a leopard.

These markings help Hirame blend into the sand and surrounding seabed.

The fish can also adjust its body colour to better match its environment. This makes it difficult for prey to notice the fish while it waits near the bottom.

The underside is normally pale or white because it faces the seabed and does not need the same camouflage.

For a chef receiving whole Hirame, these markings are one of several useful features to observe when identifying the fish.

Hirame in Japanese Sushi

Hirame is appreciated for its delicate taste and firm white flesh.

When freshly prepared, the texture can be quite firm. Some sushi chefs allow the fish to rest under carefully controlled conditions before serving it to improve the texture and develop its flavour.

Hirame is often served as simple Nigiri, allowing the quality of the fish and sushi rice to stand out.

Another prized part is Engawa (縁側), the muscle along the edges of the fins.

Engawa has a different texture from the main fillet. It is slightly chewy and can have a richer flavour, making it a popular sushi ingredient.

Understanding Hirame as a Sushi Chef

When working with Hirame, I pay particular attention to its texture.

The flesh can be firm when freshly prepared, so understanding how it changes after handling and resting is important.

The thickness of each slice also matters. A slice that is too thick can feel tough, while one that is too thin may lose the pleasant bite that makes Hirame interesting.

I think Hirame is a good example of why simple sushi requires careful preparation. There is very little to hide behind when the Nigiri contains only fish and rice.

Take This to Your Next Shift

The next time you receive a whole Hirame, look at the position of its eyes and the natural markings on its skin.

Remember the Japanese saying "Hidari Hirame, Migi Karei", but understand that exceptions exist.

When preparing it for Nigiri, pay attention to the texture and slice thickness. These small decisions make a noticeable difference when serving delicate white fish.