Mullet Sashimi, Kelp-Cured Mullet, Soup, and Broccoli with Seaweed (March 8th)

A good fishmonger will always tell you which fish are delicious and reasonably priced for the season, or even just for that day.
I once heard at a local supermarket called Sanyone that "winter mullet is tastier than red sea bream."
Mullet that jump around on the water's surface near the shore in summer have a reputation for being smelly, but in winter, that odor is almost entirely gone, and the fish is full of umami and fat.
However, because they are generally unpopular, they are very cheap and often treated as if they have no use other than for bottarga. This is definitely something worth buying.
On this day, too, they were selling a large half-fillet at Sanyone for the bargain price of 390 yen, so I made sashimi and kelp-cured mullet to eat.
It looked beautiful, and the somewhat robust flavor had a deep richness, so I paired it with rosé wine instead of sake.
The kelp-cured version was also nice. I wonder if I should have kept the saltiness a bit lower...