SpeciesSaltwater fishIn-SeasonAutumn, Winter, SpringCooking TipsSteamed, sashimi (made with frosted skin), soup (tide soup, sake salt happo soup), boiled (boiled), sauteed (poire, shwe), fried (fly, fritter, escabeche)HabitatNiigata Prefecture ~ South Sea of Kyushu Sea of Japan and East China Sea, Kashima Pass ~ Pacific Ocean of South Kyushu Coast, Seto Inland Sea, East China Sea continental shelf area. Korean Peninsula, Jeju Island, Taiwan, Guangdong / Jiangxi, Vietnam, Philippines, Northwest coast of Australia.