During winter, the olive flounder puts on a luscious layer of fat under its skin. Only a skilled chef is able to remove the skin while preserving that layer of fat beneath. This layer of fat can easily be seen especially when it is cooked. Southpaw lightly grilled the hirame to bring out the flavors of the fish, and the slick sheen glistening on its surface is indicative of a fatty and oily fish sliced with expertise. The hirame in the sushi assortment slightly differed from the one in the sashimi platter as the flesh from the aburi hirame sushi came from the area around the fish's fin called the engawa, prized due to its limited quantity (only eight servings in the entire flounder) and the slightly crunchy and chewy nature of the top muscle which in the process of mastication, releases glycogen from the muscles, turning it into simpler sugars as it mixes with the saliva in the mouth. It was thick and buttery in the mouth but quickly melted into a rich, oily and smoky combination of viscous juices with every chew.