Hirame vs Hoshigarei vs Karei: what's the difference?
Hirame vs Hoshigarei vs Karei: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Hirame | Hoshigarei | Karei |
|---|---|---|---|
| Japanese | 平目 ヒラメ · hirame | 星鰈 ホシガレイ · hoshigarei | 鰈 カレイ · karei |
| Species | Paralichthys olivaceus | Verasper variegatus | Pleuronectidae |
| Texture | firm, delicate | firm, fine-grained | firm |
| Richness | ●●○○○ | ●●●○○ | ●●○○○ |
| Oiliness | ●○○○○ | ●●○○○ | ●○○○○ |
| Peak season | Dec, Jan, Feb | Dec, Jan, Feb, Mar | May, Jun, Jul |
| Sustainability | varies | varies | varies |
| Mercury (ppm) | — | — | — |
| Price | $$$ | $$$$ | $$ |
| Beginner-friendly | Yes | Yes | Yes |
At a glance
平目 hirame
Hirame
Hirame is olive flounder (fluke) — a lean, delicate white fish at its best in winter. Its thin fin muscle, engawa, is a prized chewy delicacy.
星鰈 hoshigareiHoshigarei
Hoshigarei is spotted halibut — the aristocrat of the flounder family, a winter white fish so prized it can outprice hirame, with firm, sweet flesh and superb engawa.
鰈 kareiKarei
Karei is the right-eye flounder family — hirame's close cousin, leaner and often at its best in summer (the seasons are flipped). Telling them apart is a classic test.