An angler's privilege.
A dish of melting liver, on the day you caught it

Filefish at the supermarket is usually sold as fillets with the liver removed, or with the liver sold separately. You almost never get one fish and its own liver together.

A filefish you catch comes with its liver intact. Ice it, take it home, and dress the flesh with it the same day: 'kimo-ae' sashimi is a dish only the angler can make.

In collaboration with food researcher Mipi

・Specializes in creative seafood cooking
・Admires Indo Curry-ko

The liver is a same-day affairRefined white fleshClear stock from the frame

Three reasons a filefish you caught is special

The liver comes with it

Filefish in shops often has the liver removed, and the liver is sold separately.

Catch the fish and you get that fish's own liver.

A liver from a fish iced right after landing has no off smell — just dress it and you have a dish.

Flesh and liver, on the same day

The liver spoils faster than the flesh.

Only the person who brought it home can dress it on the day.

And if it's kept overnight, you're the one who can decide to cook it instead.

Use every part

The head and frame give a clear, good stock.

In miso soup you taste an umami you'd never find from sashimi alone.

Mipi's recommended filefish dishes

The liver is the star. Raw on the day; cooked once it's kept overnight.

Kimo-ae sashimi (dressed with liver)

The same-day star

Thinly sliced flesh dressed with sieved liver and soy sauce. The liver's richness clings to the lean white flesh — one plate that works with sake or with rice. Use only a liver from a fish iced on the day you caught it; if you have any doubt about freshness, put it into the simmered dish or the miso soup instead.

・Use only a liver from a fish iced the same day
・Rinse the blood off under running water, then sieve it
・Mix the soy sauce into the liver first, then dress the flesh

Mipi's note: Sieving the liver changes the texture completely. Mix it with the soy sauce first, then dress the flesh, and the seasoning comes out even.

Kimo-ae sashimi (dressed with liver) (coming soon)

Nitsuke (simmered)

Heat it through, liver and all

Flesh and liver simmered together. Heated, the liver turns soft and floury and its richness moves into the broth. When raw isn't an option, this is how you use the liver without wasting it.

・Blanch first to remove slime and blood
・Add the liver after the flesh so it holds together
・Heat it thoroughly to the center

Mipi's note: Add the liver last and it keeps its shape. The richness goes into the broth, so enjoy the broth too.

Miso soup

Clear stock from the frame

Miso soup made from the head and frame. Filefish bones give a clear, good stock with an umami you don't get from sashimi. Drop in a little liver and the soup gains real depth.

・Blanch the frame once and rinse the blood away
・Keep it off a rolling boil or the soup clouds
・A little liver adds depth

Mipi's note: Blanch the frame once and rinse the blood off and the soup comes out clear. Dropping in a knob of liver is my standard.

Eat filefish liver raw only if it came from a fish iced on the day you caught it. The liver spoils faster than the flesh, so a liver kept overnight or left at room temperature is not suitable to eat raw. Seafood can carry parasites such as Anisakis; remove any you see, and if you have any doubt at all, cook it thoroughly to the center instead (simmered, or in miso soup). How quickly raw food spoils depends on storage, temperature and transport time. If the smell, color or condition seems off, do not eat it.

An angler's privilege.A dish of melting liver, on the day you caught it