Kohada 小鰭

This blue-backed fish is usually served vinegar-cured, and it has long been loved as one of the essential toppings of Edomae sushi. Because the fish is so small, filleting it, removing the bones, then curing it with salt and vinegar takes a great deal of work. That is why kohada is said to reveal the skill of the sushi chef. When the vinegar cure is perfectly judged, it becomes truly juicy and delicious.

The name changes with the fish’s size: around 4 cm it is called shinko, extremely expensive and rarely seen; at 8–10 cm it becomes kohada, still somewhat pricey but more common. Around 12 cm it is called nakazumi and the price drops. At 15 cm or more it is called konoshiro, and becomes considerably cheaper.

Origin: Kyushu Season: Summer