Kue Hot Pot
A Winter Delicacy from Wakayama: The Exquisite Kue Fish

About Kue Hot Pot

Kue Hot Pot (クエ鍋, Kue nabe) features the prized Kue fish, a rare and luxurious seafood cultivated in Wakayama Prefecture. Known for its delicate flavor, gelatinous skin, and tender, rich marbled flesh, it is a dish that gourmet enthusiasts highly value. When prepared as a hot pot, it rivals even the renowned pufferfish hot pot in taste and quality.

Catching Kue is an extraordinary challenge, even for skilled local fishermen, making it a true rarity. The fish is at its peak from November to March, offering fattier, firmer flesh that highlights its incredible taste during this season.

Kue Hot Pot, rich in collagen and gelatin, is a hearty and nourishing meal, making it the perfect dish to warm you up on a cold winter day.

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