1.
flounder, flatfish, olive flounder
A flat-bodied fish that lies on the ocean floor with both eyes on one side. Prized in Japanese cuisine for its delicate white flesh, especially as sashimi and sushi.
Usage
A prized sushi and sashimi fish. ヒラメ is particularly valued for its 縁側 (the fin edge), which has a distinctive crunchy texture.
ヒラメ VS. カレイ:
Both are flatfish, but they are different species. The saying 「左ヒラメに右カレイ」 (flounder on the left, sole on the right) helps distinguish them: when the belly faces you, ヒラメ has its eyes on the left side and カレイ on the right.
Common collocations
- ヒラメの刺身 (flounder sashimi)
- ヒラメの煮付け (simmered flounder)
- ヒラメの縁側 (flounder fin edge — a delicacy)
- 天然ヒラメ (wild-caught flounder)
Writing
Usually written in katakana. The kanji 鮃 exists but is rare outside specialized contexts.