Hirame, Olive Flounder, and Karei, Marbled Sole

Flatfish come in many varieties, but the two most popular at sushi restaurants are hirame and mako-garei (or karei, as it is known at sushi restaurants). Next to tai (sea bream), hirame is the most treasured of white-fleshed sushi fish, because of its delicate, mellow flavor and exceptionally lean meat. Hirame tastes best from October through February. The texture can vary from resilient to soft, depending on when the fish is served, either before rigor mortis or toward the end of this natural process.