Ingredients: Hokke.

Storage conditions: Keep frozen.

I’m not good at eating fish. Fair enough. But, wait. This Hokke, grilled with a pinch of salt, is actually tasty. You’ll not only rush to order it at a Japanese restaurant, you’ll want it at home. And it happens to pair well with Whiskey Highball. A fish that goes with whiskey. I mean, maybe you’re a fish person after all.