Shima-aji 縞鯵

Prized for its rarity and flavor, shima-aji is considered the finest fish in the aji (jack) family. Two theories explain its name: one points to the yellow stripe (shima) running along the middle of its body, the other to the fact that it is often caught around "islands" (shima) such as the Izu Islands.

Its beautiful milky-white flesh has almost none of the fishiness typical of silver-skinned fish. Firm, pleasantly chewy flesh and rich, clean-tasting fat are its hallmarks — sweetness and umami fill the mouth with every bite — and it is a staple at high-end sushi restaurants.

Wild catches are very scarce, and a single large specimen can fetch tens of thousands of yen. Most shima-aji on the market today is farmed; while its flavor differs considerably from that of wild fish, farmed shima-aji remains delicious and popular in its own right.

Origin: Pacific coast, including the Izu Islands (farmed in Ehime, Kochi, Oita, etc.) Season: Summer