KISU - FRESH WILD SILLAGO - Sillago japonica
Description
キス KISU - FRESH WILD SILLAGO - Sillago japonica
Location
Kanagawa
Size/Weight
0.08 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Delicate, white flesh with a mild, sweet flavor. Lightly crispy skin when cooked.
Availability/Seasonality
Fresh Kisu is available year-round but is most abundant from spring to summer, peaking around May.
About
Kisu, or Japanese Whiting (Sillago japonica), is a popular coastal fish prized for its subtle flavor and tender texture. Found across the coasts of Japan, Korea, and China, Kisu thrives in shallow sandy waters, often migrating closer to shore in warmer months. Its name means "small whiting," a testament to its slender, elongated form. In Japanese cuisine, Kisu holds historical significance, known as a delicacy in Edo-period feasts.
Preparation
Kisu is versatile, commonly enjoyed grilled, deep-fried, or as tempura. Its delicate flavor pairs well with light seasoning, such as salt or a touch of soy sauce. For sushi, it's often lightly seared or marinated to enhance its natural taste.
Nutritional Value
Kisu is a low-fat, high-protein fish. It provides essential nutrients like omega-3 fatty acids, vitamin D, and calcium, making it a nutritious option.
Selection and Storage
Choose Kisu with bright eyes, firm flesh, and a fresh ocean scent. Store in ice or the coldest part of your refrigerator for up to two days.
Summary
Kisu's delicate, mild flavor and soft texture make it a versatile addition to any seafood dish. Its light, flaky meat shines in tempura, sushi, or simple grilled preparations, making it a favorite among chefs and seafood enthusiasts alike.
Location
Kanagawa
Size/Weight
0.08 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Delicate, white flesh with a mild, sweet flavor. Lightly crispy skin when cooked.
Availability/Seasonality
Fresh Kisu is available year-round but is most abundant from spring to summer, peaking around May.
About
Kisu, or Japanese Whiting (Sillago japonica), is a popular coastal fish prized for its subtle flavor and tender texture. Found across the coasts of Japan, Korea, and China, Kisu thrives in shallow sandy waters, often migrating closer to shore in warmer months. Its name means "small whiting," a testament to its slender, elongated form. In Japanese cuisine, Kisu holds historical significance, known as a delicacy in Edo-period feasts.
Preparation
Kisu is versatile, commonly enjoyed grilled, deep-fried, or as tempura. Its delicate flavor pairs well with light seasoning, such as salt or a touch of soy sauce. For sushi, it's often lightly seared or marinated to enhance its natural taste.
Nutritional Value
Kisu is a low-fat, high-protein fish. It provides essential nutrients like omega-3 fatty acids, vitamin D, and calcium, making it a nutritious option.
Selection and Storage
Choose Kisu with bright eyes, firm flesh, and a fresh ocean scent. Store in ice or the coldest part of your refrigerator for up to two days.
Summary
Kisu's delicate, mild flavor and soft texture make it a versatile addition to any seafood dish. Its light, flaky meat shines in tempura, sushi, or simple grilled preparations, making it a favorite among chefs and seafood enthusiasts alike.