Conger Eel Sushi [Anago]
Katsuo
ITADAKIMASU Japan
Striped Jack Sushi [Shima-Aji]
Katsuo
Japanese Name and Pronunciation:
[shimaaji]
Striped jack, known as “shima-aji” in Japan, it is a popular choice for nigiri sushi. Shima-aji is available year-round as it is also cultivated through aquaculture. However, its peak season is from summer to early autumn when it reaches its prime fattiness in preparation for the winter spawning period.
The preparation of striped jack nigiri sushi begins with selecting fresh and high-quality fish. The fish is typically filleted, ensuring that any bones or unwanted parts are removed. The chef then carefully slices the fish into thin, uniform pieces, taking care to showcase the beautiful striped pattern on its skin.
When enjoying striped jack nigiri sushi, it is common to dip the fish side into soy sauce lightly before taking a bite. This allows for a harmonious blend of flavors between the succulent fish, seasoned rice, and soy sauce. The combination of the mild, slightly sweet taste of the striped jack, along with the vinegared rice, creates a delightful and balanced sushi experience.
Striped jack nigiri sushi is not only visually appealing but also offers a delightful textural contrast. The firm yet tender flesh of the fish, combined with the slightly sticky sushi rice, provides a satisfying mouthfeel.
