SpeciesSaltwater fishIn-SeasonAutumn, WinterCooking TipsSaute (Meuniere), fry (fried, frit, fried), boil (pot, boiled), raw food (sashimi, marinade, kelp), soup (miso soup, tide soup), bake (salt grilled, Yuanyaki, pickled in Saikyo, PicklesHabitatHokkaido-Kyushu Pacific Ocean, Sea of Japan, East China Sea, Seto Inland Sea. Korean Peninsula East Coast, Busan, Jeju Island, Australian Coast, New Zealand, South Africa All Coast, Mediterranean Sea, East Atlantic.