Engawa is the meat that comes from the tail fin muscle of a flatfish. Because Engawa comes from the fin section, a single flatfish usually provides about four pieces of Engawa, thus the price can be expensive. Since the fin is considered to be one of the most developed muscle of a fish, this makes the texture and taste of Engawa more intense and concentrated compared to the other parts of the fish.
There are over 500 varieties of the flatfish.
In Japanese, the general term for flatfish are Hirame or karei, while in English they are called either fluke or flounder.
Just as the name suggests, flatfish has an usual body shape that appears flattened, which make them suited to the life on the ocean floor. Therefore, flatfish are typically found on the bottom of saltwater location around the world.
In terms of taste, Engawa has a crunchy, chewy texture along with an oil-rich flavor. Furthermore, not only is Engawa deliciously mouth-watering, but it also provides plenty of health benefits as well.
Engawa is an excellent source of protein and rich in omega-3 fatty acids. According to scientific studies, Omega-3 fatty acids are known to help lower and brings down the risk of high cholesterol, depressions, cancer, diabetes, and so on. Omega-3 fatty acids are also important for cognitive (brain function) and behavioral function, and are recommended for baby development during pregnancy.
Example Engawa Menu “ Engawa don (ข้าวหน้าครีบปลาตาเดียว)” .