Shiromi refers to white-colored fish meat. The fat content in Shiromi is generally low at about 1.2% in flounder and 4.7% in sea bream. Almost all white fish have a subtle and elegant taste. Furthermore, the rigor mortis takes over slowly and lasts for a long time, so it maintains the crunchy texture longer. Unlike Akami, the Shiromi fish don’t really migrate. You can call yourself a sushi expert if you’re able to recognize which fish it is just by looking at the cut.
Contrary to appearance, Salmon is classified as Shiromi. The salmon is originally grey, and the pink color comes from the pigments of the shrimp and crab on which it preys. We also think that Buri and Shima aji meat looks more beige than white. To be more specific, these are classified as Iromono, but there are relatively few chefs who actually know this term so we will refer to them as Shiromi. Once you’re able to speak knowledgeably on Shiromi, you’ll be a true Sushi Foodie.
What you should keep in mind is that most Shiromi fish used at sushi restaurants is sold as live fish. The broker implements Ikejime according to the instructions of the purchasing shop and then it is delivered. Basically, the chef calculates backward from the time he will make the sushi, aiming to maximize the umami. Furthermore, the price is at least 50% higher, considering the cost to transport from the fishing port to Toyosu Market, etc. This is one of the reasons Shiromi is so expensive at sushi restaurants.
Shiromi has no taste and many people do not like this fish very much. Certainly, in French and Chinese cuisine, where soups and sauces are heavily seasoned, the fish does not need an assertive taste. The appreciation of the dish as a whole is important and does not focus on the fish that make up the dish. In these cuisines, the fish is only part of the Umami substance rather than the flavor.
With Nigiri sushi, one can enjoy the subtle differences in taste between cod, flounder, flatfish, and sea bass. Sushi chefs do not overlook subtle differences in the quality of the flesh, fat content, and aroma. They cook in such a way that you can tell.