SHIMAAJI YŌSHOKU - FRESH FARMED STRIPED JACK - Pseudocaranx dentex
Farmed Whole Fish (養殖魚) (Farmed species of various fish)
Popular & Recommended (おすすめ・人気) (Best-selling and chef-recommended items)
Chef Selections & Sorting (料理人の選択・並び替え)
Description
養殖しまあじ YŌSHOKU SHIMA AJI - FRESH FARMED STRIPED JACK - Pseudocaranx dentex
aka. White Trevally
Location/Origin
Ehime or Kagoshima or Tokyo
Size/Weight
3 - 6 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Shima Aji, or Striped Jack, offers a delightful flavor that bridges the gap between mackerel and amberjack. With a light, buttery texture and a tender, springy flesh, it provides a clean and sweet taste that lingers pleasantly on the palate. This fish is often regarded as a delicacy in sushi preparations, providing a melt-in-your-mouth experience.
Availability/Seasonality
Fresh Farmed Shima Aji is available year-round, with its peak season occurring from June to August. During these months, the fish is harvested at optimal sizes, showcasing the best flavors. While wild-caught varieties are becoming rare, farmed Shima Aji consistently meets high demand and is widely accessible to chefs.
About
Pseudocaranx dentex, known as Shima Aji, is a member of the Carangidae family, commonly found in warm coastal waters. Renowned for its delicate taste and firm texture, this fish is often enjoyed as sushi or sashimi. The name "Shima Aji" translates to "striped jack," highlighting its distinctive striped appearance. This versatile fish has become a favorite among sushi enthusiasts and chefs alike.
Preparation
For sushi, Shima Aji is best when lightly aged for a day or two, enhancing its natural sweetness. It is traditionally served as nigiri, brushed with a light soy sauce or nikiri. To prepare, clean the fish, slice it thinly against the grain, and serve atop seasoned sushi rice. Pair with grated daikon and wasabi to elevate its flavor.
Nutritional Value
Shima Aji is low in calories yet rich in essential nutrients, providing a good source of protein and healthy fats. It contains B vitamins and omega-3 fatty acids, contributing to heart health and overall well-being. Its light caloric profile makes it a favored choice for health-conscious diners.
Selection and Storage
When selecting Shima Aji, look for firm, vibrant flesh with no discoloration. Store in the refrigerator wrapped tightly in plastic wrap to maintain freshness, ideally consuming within two days. If preparing sushi, ensure it is kept at optimal temperatures to preserve flavor and texture.
Summary
Shima Aji is a prized fish for sushi lovers, offering a delicate and flavorful experience. With its versatile culinary applications and year-round availability, it is a fantastic addition to any seafood menu, allowing chefs to create exquisite dishes that delight diners.
aka. White Trevally
Location/Origin
Ehime or Kagoshima or Tokyo
Size/Weight
3 - 6 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Shima Aji, or Striped Jack, offers a delightful flavor that bridges the gap between mackerel and amberjack. With a light, buttery texture and a tender, springy flesh, it provides a clean and sweet taste that lingers pleasantly on the palate. This fish is often regarded as a delicacy in sushi preparations, providing a melt-in-your-mouth experience.
Availability/Seasonality
Fresh Farmed Shima Aji is available year-round, with its peak season occurring from June to August. During these months, the fish is harvested at optimal sizes, showcasing the best flavors. While wild-caught varieties are becoming rare, farmed Shima Aji consistently meets high demand and is widely accessible to chefs.
About
Pseudocaranx dentex, known as Shima Aji, is a member of the Carangidae family, commonly found in warm coastal waters. Renowned for its delicate taste and firm texture, this fish is often enjoyed as sushi or sashimi. The name "Shima Aji" translates to "striped jack," highlighting its distinctive striped appearance. This versatile fish has become a favorite among sushi enthusiasts and chefs alike.
Preparation
For sushi, Shima Aji is best when lightly aged for a day or two, enhancing its natural sweetness. It is traditionally served as nigiri, brushed with a light soy sauce or nikiri. To prepare, clean the fish, slice it thinly against the grain, and serve atop seasoned sushi rice. Pair with grated daikon and wasabi to elevate its flavor.
Nutritional Value
Shima Aji is low in calories yet rich in essential nutrients, providing a good source of protein and healthy fats. It contains B vitamins and omega-3 fatty acids, contributing to heart health and overall well-being. Its light caloric profile makes it a favored choice for health-conscious diners.
Selection and Storage
When selecting Shima Aji, look for firm, vibrant flesh with no discoloration. Store in the refrigerator wrapped tightly in plastic wrap to maintain freshness, ideally consuming within two days. If preparing sushi, ensure it is kept at optimal temperatures to preserve flavor and texture.
Summary
Shima Aji is a prized fish for sushi lovers, offering a delicate and flavorful experience. With its versatile culinary applications and year-round availability, it is a fantastic addition to any seafood menu, allowing chefs to create exquisite dishes that delight diners.