Shima Aji

Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters.
The Shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But Shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish. The Shima variety is quite a bit leaner and more delicate, closer to Kanpachi.
Shima-aji tastes like a cross between saba (mackerel) and Kanpachi (greater amberjack, like leaner yellowtail).
It’s light and buttery with very tender flesh and just a bit of fat. When very fresh, it has a firm texture and finishes with sweet notes.

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SKU: N/A Category: Product ID: 6206

Description

Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters.
The Shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But Shima-aji and aji make two very different types of sushi.
Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish. The Shima variety is quite a bit leaner and more delicate, closer to Kanpachi.
Shima-aji tastes like a cross between saba (mackerel) and Kanpachi (greater amberjack, like leaner yellowtail).
It’s light and buttery with very tender flesh and just a bit of fat. When very fresh, it has a firm texture and finishes with sweet notes.

Additional information

Weight N/A
Cut

Fillet Skin ON, Fillet Skin OFF, Sashimi, Carpaccio, Whole

Cut Size

6 oz Tray, 8 oz, lb

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