Fat Greenling [Ainame]

Japanese Name and Pronunciation:

[ainame]

In Japanese cuisine, “Ainame,” also known as fat greenling, is a prized fish highly valued for its delicate flavor and tender texture. It is a popular seasonal catch among fishermen and a favorite choice for many seafood enthusiasts in Japan.

In the past, Ainame was often cooked in simmered dishes, where the fish absorbs the flavors of the broth and other ingredients, resulting in a rich and savory taste. However, in recent years, it has become common to enjoy it raw. Ainame is in season from summer to autumn. It is a white-fleshed fish with a refined and mild flavor, offering a delicate taste with subtle umami. Particularly, its skin contains abundant flavorful fats.

Ainame can be found in various regions along the coasts of Japan. Notable production areas include the coastal waters of Hokkaido, Tohoku, and the Kanto region. These areas offer the optimal conditions for the fish to thrive and develop its distinct flavors.

As with many traditional Japanese dishes, the seasonality of Ainame is highly respected, and enjoying it during its peak season ensures the freshest and most flavorful experience.

Fat Greenling Sushi [Ainame]