Description
ã‚ビナゴ KIBINAGO - FRESH WILD BANDED BLUE SPRAT - Spratelloides gracilis
Location
Saga
Size/Weight
200g per pack (Actual Weight May Vary)
Texture/Flavor Profile
Kibinago, or Banded Blue Sprat, has delicate, translucent flesh with a mild, sweet flavor. Its texture is soft yet firm, providing a gentle bite. The subtle umami flavor complements various dishes, making it a favorite for raw preparations like sashimi.
Availability/Seasonality
Kibinago is in peak season from April to July, when the fish are at their freshest. Sourced from the warm waters off Japan’s coast, Kibinago is highly prized during these months, especially in Kyushu, where it’s considered a delicacy.
About
Scientific Name: Spratelloides gracilis. Commonly known as Silver-stripe Round Herring, Kibinago is a small forage fish widely distributed in the Indo-West Pacific. Reaching about 10 cm in length, it's characterized by its silver stripe running along the length of its body. Kibinago is known for its versatility, enjoyed in many different Japanese dishes, and has been a staple in regions like Kagoshima.
Preparation
Kibinago is typically served as sashimi, arranged beautifully in a chrysanthemum shape. It pairs well with vinegared miso sauce, enhancing its fresh, delicate flavor. Additionally, it can be lightly grilled (shioyaki), deep-fried for a crispy texture, simmered, or used in soups. For those wanting a more authentic experience, try it in sukiyaki-style hotpot dishes with vegetables.
Nutritional Value
Rich in omega-3 fatty acids, DHA, and EPA, Kibinago offers anti-inflammatory properties and benefits for heart health. It’s also low in sodium and mercury, making it a healthy, nutrient-rich choice.
Selection and Storage
Since it’s a delicate fish, it’s best to consume it as soon as possible. If storing, keep it refrigerated and consume within a day or two for optimal flavor and quality.
Summary
Kibinago, known for its silver stripe and tender texture, is a seasonal delicacy in Japan, particularly enjoyed as sashimi. Its sweet, mild flavor, combined with its health benefits, makes it a versatile choice for chefs aiming to add a touch of authentic Japanese flavor to their dishes.Â
Location
Saga
Size/Weight
200g per pack (Actual Weight May Vary)
Texture/Flavor Profile
Kibinago, or Banded Blue Sprat, has delicate, translucent flesh with a mild, sweet flavor. Its texture is soft yet firm, providing a gentle bite. The subtle umami flavor complements various dishes, making it a favorite for raw preparations like sashimi.
Availability/Seasonality
Kibinago is in peak season from April to July, when the fish are at their freshest. Sourced from the warm waters off Japan’s coast, Kibinago is highly prized during these months, especially in Kyushu, where it’s considered a delicacy.
About
Scientific Name: Spratelloides gracilis. Commonly known as Silver-stripe Round Herring, Kibinago is a small forage fish widely distributed in the Indo-West Pacific. Reaching about 10 cm in length, it's characterized by its silver stripe running along the length of its body. Kibinago is known for its versatility, enjoyed in many different Japanese dishes, and has been a staple in regions like Kagoshima.
Preparation
Kibinago is typically served as sashimi, arranged beautifully in a chrysanthemum shape. It pairs well with vinegared miso sauce, enhancing its fresh, delicate flavor. Additionally, it can be lightly grilled (shioyaki), deep-fried for a crispy texture, simmered, or used in soups. For those wanting a more authentic experience, try it in sukiyaki-style hotpot dishes with vegetables.
Nutritional Value
Rich in omega-3 fatty acids, DHA, and EPA, Kibinago offers anti-inflammatory properties and benefits for heart health. It’s also low in sodium and mercury, making it a healthy, nutrient-rich choice.
Selection and Storage
Since it’s a delicate fish, it’s best to consume it as soon as possible. If storing, keep it refrigerated and consume within a day or two for optimal flavor and quality.
Summary
Kibinago, known for its silver stripe and tender texture, is a seasonal delicacy in Japan, particularly enjoyed as sashimi. Its sweet, mild flavor, combined with its health benefits, makes it a versatile choice for chefs aiming to add a touch of authentic Japanese flavor to their dishes.Â