ほっけ.

We used to only buy saba fish and unagi from Meidiya and we'd alternate between them, but ever since we found hokke, we've added it to our cycle of fishy lunches.

If you like fish, you should get some and try it for yourself. We just pop it in the oven for about 10-15 minutes and it's ready.

It doesn't look that appealing in the photo, but trust me, once you've removed the upper layer of bones, you'd be left with the most juiciest fish meat you've ever eaten.